Salmonella and broiler processing in the United States: Relationship to foodborne salmonellosis

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• 作者：Suzanne Finstad^a ; Corliss A. O'Bryan^b ; John A. Marcy^c ; Philip G. Crandall^b ; Steven C. Ricke^a ; ^b ; ^{sricke@uark.edu}
• 关键词：Foodborne illness ; Salmonella Kentucky ; Salmonella Typhimurium ; Salmonella Enteritidis ; Broiler
• 刊名：Food Research International
• 出版年：2012
• 期刊代码：53_09639969
• 类别：abs
• 出版时间：March, 2012
• 卷：45
• 期：2
• 页码：789-794
• 文件大小：202 K

摘要

Salmonella is one of the leading causes of foodborne illness worldwide, with over 40,000 cases reported each year in the United States alone. Salmonella is often associated with foods of animal origin, with chicken and dishes containing chicken often thought to be the most likely source. The Food Safety Inspection Service of the United States Department of Agriculture keeps data on the serotypes of Salmonella isolated from Hazard Analysis Critical Control Point verification samples obtained each year. The Centers for Disease Control and Prevention (CDC) publishes the most common Salmonella serotypes isolated from human disease each year. In addition, CDC maintains records of all reported foodborne outbreaks and the vehicle of illness, when determined. This review examines the overall prevalence of Salmonella serotypes isolated from broilers, the serotypes most commonly associated with human illness, and serotypes most commonly found in foodborne salmonellosis associated with chicken or chicken containing products.