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Salmonella Food Poisoning | Open Access Journals
Journal of Experimental Food Chemistry

Journal of Experimental Food Chemistry

ISSN: 2472-0542

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Salmonella Food Poisoning

Food-borne infections are common and constitute important health and economic burden globally. Among the factors responsible for this burden are centralization and globalization of food supply, increasing microbial resistance to antibiotics, and the growth of immunosuppressed subpopulations. non-typhoidal Salmonella is one of the most proclaimed causes of food-borne infections. Food products of animal origin (contaminated meat, poultry, eggs, and dairy products) are considered the most commonly identified source of Salmonella Infection. Eating undercooked eggs or meals prepared with uncooked eggs is a well-defined risk factor; in the last two decades, many salmonella outbreaks related to raw or undercooked egg consumption have been reported in deferent parts of the world. Salmonella bacteria are classified into different groups (B, C, D, and E); within each, there are many serotypes. More than two thousand of Salmonella serotypes have been described and all of them are considered pathogenic. Amongst them; S. Enteritidis and S. Typhimurium are the most commonly reported.

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Citations: 389

Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report

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