**7. Conclusions**

196 Salmonella – A Dangerous Foodborne Pathogen

by the population had appropriate sanitary conditions for international trade (Pan American

General regulations issued all over the world for S*almonella* control and prevention are: Proposed Guidelines for the Control *Campylobacter* and *Salmonella* in chicken meat, from the Codex Alimentarius; Prevention, Detection and Control of *Salmonella* in poultry, Chapter 6.5 of the Terrestrial Animal Health Code of 2010, from the World Organization for Animal Health (OIE); Compliance Guideline for Controlling *Salmonella* and *Campylobacter* in Poultry, of May 2010, from the Food Safety Inspection Service and United States Department of Agriculture (FSIS/USDA); and the national programs for eradication control and surveillance of some *Salmonella* serotypes in breeding chickens and broilers, from the

Together with many other biosafety measures, monitoring of these bacteria, which may be associated with foodborne disease in humans, is one of the great objectives of the poultry industry. Health education actions that emphasize personal hygiene habits, mainly correct hand washing, care in food preparation, handling, storage and distribution, are recommended for food handlers. Main prevention strategies should be: selection of raw materials; carefully cleaning of equipment and utensils; adequate supply of potable water; adequate garbage disposal and sewage treatment; adoption of good manufacturing practices and implementation of the HACCP; removal of asymptomatic carriers from the production area, and adequate methods for transportation and preservation. All these actions are in compliance with the recommendations of public health authorities from all over the world

Literature information show that one year after the implementation of *Salmonella* control in Finland, prevalence was below 1% in egg and bovine, swine and poultry meat production, decreasing the occurrence of salmonellosis outbreaks (Maijala et al., 2005). Food hygiene, therefore, is based on the adoption of preventive and control measures. The HACCP system is an efficient tool to remove disease-causing agents. The system provides specific protection against foodborne disease, and leads to reduction in costs and warranties of

The risk of vertical transmission may be minimized by bacteriological and serological monitoring of breeding chicken lots, resulting in *Salmonella*-free birds; by purchasing birds more resistant to *Salmonella* infection (Bumstead, 2000); by culling birds that are carriers of the microorganism; by treatment of eggs that are still in the sheds, and careful incubation of

Biosafety and sanitary management are important to reduce the environmental presence of *Salmonella*. According to Gast (1997), one of the methods employed to achieve this aim is cleaning and disinfection of the sheds with chemical disinfectants. However, not all disinfectants are efficient and depend, for example, on their behavior in the presence of large amounts of organic material (Berchieri Jr. & Barrow, 1996). Together with this, it is important to control rodents found in bird sheds. These animals have an important role in *Salmonella* infection by contaminating the environment and transmitting the microorganism

Specific procedures that aim at controlling *Salmonella* in bird feed include pelleting and use of organic acids (Silva, 2005). According to Gama (2001), as pelleting is carried out at temperatures over 60ºC, the process may eliminate *Salmonella* from poultry feed, provided that the feed is not recontaminated by handling, rats or insects. Iba & Berchieri Jr. (1995),

Health Organization - PAHO, 2001).

Ministry of Environment of Spain.

(ICMSF, 2002; Brazil, 2002; Reuben et al., 2003).

dirty and cracked eggs (Berchieri Jr., 2000).

to birds and eggs (Henzler & Opitz, 1992).

microbiologically safe foods.

It is concluded that salmonellosis outbreaks still occur daily, even when recommended biosafety measures to ensure the health of poultry herds are in place. This may be due to the lack of awareness on animal health issues and due to the difficult control of this microorganism.

Birds may carry *Salmonella* spp. to inside of the industry by means of utensils, men, rodents, and mainly feces. Therefore, the microorganism may be introduced in all facilities and equipments of a slaughterhouse, negatively affecting the quality of final products and byproducts destined for human consumption and animal feed.

Due to the wide distribution and variety of forms of *Salmonella* transmission, and the large number of foodstuffs involved in salmonellosis outbreaks, programs for guiding and

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**10** 

*México* 

*Salmonella* **Saintpaul Outbreak:** 

Nohelia Castro-del Campo, Cristóbal Chaidez,

 **Export and Trade Economic Impact** 

José A. Medrano-Félix, J. Basilio Heredia, Josefina León-Félix, Gustavo González Aguilar and J. Fernando Ayala Zavala *Research Center for Food and Development, A.C. Culiacán, Sinaloa* 

Foodborne pathogens cause diarrhea and flulike illnesses. An estimated 1.8 million children death is associated with disease-causing organisms acquired via food consumption with the greatest number of cases occurring in developing countries (WHO 2008). In the United States, the burden of foodborne infections causes an estimated of 48 million cases of sick people, from which 128,000 are hospitalized and 3,000 die anually (CDC, 2011). In addition, around 31 of the acquired pathogens known cause an approximated of 9.4 million episodes of foodborne illnesses while additional episodes are caused by unspecified agents, known agents not yet recognized as causing foodborne illness, and substances known to be in food but unproven pathogenicity (Scallan *et al.*, 2011). According to Allos *et al*. (2004) and Imhoff *et al*. (2004) the economic burden of foodborne illnesses results in an estimated annual cost of \$6.9 billion USD because of work absenteeism, cost of medication and hospitalization, being the annual diarrheal

According to Buzby *et al*. (1996) and WHO (2008) the most common foodborne pathogens associated with outbreaks are bacteria like *Campylobacter jejunii*, *Escherichia coli* O157:H7, *Listeria monocytogenes* and *Salmonella*. Data from the CDC (2011) indicates the prevalence of *Salmonella* serotypes causing foodborne illnesses, which shows an increasing tendency from 2006 to 2011, involving several food as transmission vehicle, such as tomatoe, cantaloupe, egg, alfalfa sprout, peanut butter, pepper, and papaya. Therefore, the control of foodborne pathogens must be considered as one of the most important goals of authorities and producers. When a pathogen related outbreak is detected, the collaboration among Universities, Research Centers and health authorities from countries involved, is an essential step to source track the origin of the causative agent, and to seek

The association of food with pathogens is a critical problem that requires special attention of the Mexican producers, since the presence of disease-causing organisms might provoke the close of borders of the destiny country. Therefore, the Mexican agricultural authorities have established mandatory regulations for fresh produce production and processing, which include Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP) audit

**1. Introduction** 

burden of 0.72 episodes per person.

for strategies for problem remediation.

restricted bacterin vaccine, in laying chickens*. Avian Patology***,** Huntingdon, v.31, n.4, p.383-392.

Wyatt, G.M.; Langley, M.N.; Lee, H.A.; Morgan, M.R. (1993). Further studies on the feasibility of one-day *Salmonella* detection by enzyme-linked immunosorbent assay. Applied and Environmental Microbiology, v.59, n.5, p.1383-1390.
