**6. Acknowledgement**

The authors would like to thank Brenda Robles, Mirna Ponce, Lana Sklyar, Gloria Kim, and Phyllis Thai for their technical assistance and contributions to this chapter.

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**2** 

*México* 

**The Role of Foods in** *Salmonella* **Infections** 

*2Laboratory of Food Safety, University Center of Exact Sciences and Engineering University of Guadalajara, Marcelino García Barragán, Guadalajara, Jalisco* 

*Salmonella* is one of the most common causes of foodborne disease worldwide. It also generates negative economic impacts due to surveillance investigation, and illness treatment and prevention. Salmonellosis is a zoonotic infection caused by *Salmonella*; for example, *S.*  Enterica causes gastroenteritis, typhoid fever and bacteremia. Transmission is by the fecal– oral route whereby the intestinal contents of an infected animal are ingested with food or water. Human carriers are generally less important than animals in transmission of *Salmonella* strains. A period of temperature abuse which allows the *Salmonella* spp. to grow in food and/or inadequate or absent final heat treatment are common factors contributing to outbreaks. Meat, poultry, egg, dairy products, and fruits and vegetables are primary transmission vehicles; they may be undercooked, allowing the *Salmonella* strains to survive, or they may cross-contaminate other foods consumed without further cooking. Crosscontamination can occur through direct contact or indirectly via contaminated kitchen equipment and utensils. This chapter is a review of the role foods play in *Salmonella* infections and provides an overview of the main food chain- associated *Salmonella* risks.

*Salmonella* is found in the environment and the gastrointestinal tract of wild and farmed animals. Animals may become infected with *Salmonella* through environmental contamination, other animals or contaminated feed. Both animals and humans can function as *Salmonella* reservoirs. In addition to sheep, goats, cattle, chickens and pigs, other animals which can become infected with *Salmonella* include geese and other birds, lizards and other reptiles, shellfish, and amphibians such as turtles. Indeed, most *Salmonella* contamination is

Among livestock production systems, *Salmonella* is more frequently isolated from poultry (chicken, turkey, duck, and pheasants) than from other animals (Freitas et al., 2010).

**2.** *Salmonella* **contamination sources in foods** 

**1. Introduction** 

of animal origin.

Corresponding Author

 \*

Carlos Alberto Gómez-Aldapa1, Ma. del Refugio Torres-Vitela2,

*1Center of Chemical Research, Institute of Basic Sciences and Engineering* 

Angélica Villarruel-López2 and Javier Castro-Rosas1\*

*Autonomous University of Hidalgo State, City of Knowledge Carretera Pachuca-Tulancingo, Mineral de la Reforma, Hidalgo* 

(USDA) United States Department of Agriculture, Food Safety and Inspection Service (FSIS). (2005). Production & Inspection: Irradiation and Food Safety (Fact Sheet). Retrieved on September 2, 2011 from:

http://www.fsis.usda.gov/Fact\_Sheets/Irradiation\_and\_Food\_Safety/index.asp

