Food microbiology

Food microbiology

Salmonella

Salmonella serotypes continue to be a prominent threat to food safety worldwide. Infections are commonly acquired by animal to human transmission though consumption of undercooked food products derived from livestock or domestic fowl. The second half of the 20th century saw the emergence of Salmonella serotypes that became associated with new food sources (i.e. chicken eggs) and the emergence of Salmonella serotypes with resistance against multiple antibiotics.^[11]

Shigella

Shigella species are members of the family Enterobacteriacae and are Gram negative, non-motile rods. Four subgroups exist based on O-antigen structure and biochemical properties; S. dysenteriae (subgroup A), S. flexneri (subgroup B), S. boydii (subgroup C) and S. sonnei (subgroup D). Symptoms include mild to severe diarrhea with or without blood, fever, tenesmus, and abdominal pain. Further complications of the disease may be seizures, toxic megacolon, reactive arthritis and hemolytic uremic syndrome. Transmission of the pathogen is by the fecal-oral route, commonly through food and water. The infectious dose ranges from 10-100 organisms. Shigella spp. have a sophisticated pathogenic mechanism to invade colonic epithelial cells of the host, man and higher primates, and the ability to multiply intracellularly and spread from cell to adjacent cell via actin polymerization. Shigellae are one of the leading causes of bacterial foodborne illnesses and can spread quickly within a population.

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