沙门氏菌与食品安全.PPTVIP

Salmonella Salmonella Salmonella Prevalence Factors which favor the continued presence in the food chain Ubiquity of salmonella in the environment Intensive husbandry practices in the meat, fish, and shellfish industries Lack of microbiological control on animal feeds favors the continued prevalence of this pathogen in the food chain Poultry products remain the main reservoir of salmonella Eggs and egg products are also a concern since there is Transovarian transmission of the pathogen into the interior of the egg Salmonella Prevalence Developed countries= more than 80% of the Salmonella cases occur individually rather than in outbreaks Large Salmonella Outbreaks Foods linked to transmission include milk powder, raw milk, cheddar cheese, egg products, and liver pate Some fruits and vegetables have also been linked to outbreaks-cantaloupes, chocolate, mustard dressing Infectious dose will vary, as few as 1 to 10 cells Foods with a high fat content may have a low infectious dose due to the organism being trapped in micelles which protect it against acidic ph Salmonella Prevalence Food-borne infections account for 1.3 billion cases of acute diarrhea with 3 million deaths world-wide Salmonellosis in the U.S. is 40,000 cases annually Recent years a notable increase in cases related to a multi-drug resistant S. typhimurium DT104 Case-fatality and hospitalization rates due to this strain are twice that of other Salmonella infections Salmonella Pathogenesis Salmonellosis Salmonella Invasion Salmonella Invasion Penetration and destruction of M-cell Localized accumulation of cytoskeletal proteins such as actin, vinculin, vimentin, and ezrin at site of entry Formation of membrane ruffles occurs with every cell type examined Recruitment of lymphoid cells and PMN Secretion of large amount of fluid Leads to inflammation of the area Salmonella Invasion Colonizes intestinal epithelial cells In vivo Microvilli denuded transiently, membrane ruffling Bacterial penetration 1-2