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Pathogens
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Salmonella: A Global Health Threat and Food Safety Challenge
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Salmonella: A Global Health Threat and Food Safety Challenge

A special issue of Pathogens (ISSN 2076-0817). This special issue belongs to the section "Bacterial Pathogens".

Deadline for manuscript submissions: 30 June 2025 | Viewed by 2844

Special Issue Editors

Dr. Chyer Kim

E-Mail Website
Guest Editor
Agricultural Research Station, Virginia State University, Petersburg, VA 23806, USA
Interests: food safety and quality; foodborne pathogens; antimicrobial resistance; probiotics; pulsed field gel electrophoresis; essential oils; internet market; farmers' market; food desert; thermal and non-thermal technologies
Special Issues, Collections and Topics in MDPI journals
Dr. Yangjin Jung

E-Mail Website
Guest Editor
Agricultural & Environmental Research Station, West Virginia State University, Institute, WV 25112, USA
Interests: food safety and quality; foodborne pathogens; salmonellosis

Special Issue Information

Dear Colleagues,

Salmonellosis, caused by the Gram-negative bacterium Salmonella, is a significant global public health threat, leading to 93.8 million illnesses and 155,000 deaths annually. The pathogen, part of the Enterobacteriaceae family, includes over 2,500 serovars, with Salmonella enterica being notably pathogenic, causing typhoid fever and gastroenteritis. Non-typhoidal Salmonella (NTS) serovars mainly cause foodborne gastroenteritis, often through contaminated foods like poultry, eggs, and produce. The virulence of Salmonella is enhanced by factors such as capsules, adhesion proteins, flagella, plasmids, and type III secretion systems, aiding its invasion and evasion of immune defenses. Moreover, Salmonella can enter a viable but nonculturable (VBNC) state in response to harsh stress conditions. Despite control efforts, the prevalence of salmonellosis has risen globally, raising food safety concerns. Recent outbreaks across multiple regions underscore the ongoing challenge. Environmental factors like temperature, precipitation, humidity, and soil properties affect the survival of Salmonella. Climate change is expected to further influence its spread, emphasizing the need to understand these impacts on food safety and public health. Research exploring Salmonella’s genetic and molecular mechanisms is crucial, improving epidemiological tracking, preventing contamination, understanding antibiotic resistance, and addressing climate change impacts. Developing vaccines, alternative treatments, diagnostic tools, and food safety education is essential for reducing salmonellosis incidence and protecting public health.

Dr. Chyer Kim
Dr. Yangjin Jung
Guest Editors

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Keywords

  • salmonellosis
  • virulence
  • surveillance
  • climate change, and prevention

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Published Papers (2 papers)

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Research

12 pages, 752 KiB  
Article
High Prevalence of Salmonella spp. in Ready-to-Eat Artisanal Pork Sausages Sold at Food Outlets in Quindío, Colombia
by Elizabeth Jaramillo-Bedoya, Liliana Janeth Flórez-Elvira and Iván Darío Ocampo-Ibáñez
Pathogens 2025, 14(1), 31; https://doi.org/10.3390/pathogens14010031 - 4 Jan 2025
Viewed by 1029
Abstract
Non-typhoidal salmonellosis is a foodborne disease caused by Salmonella spp. Most outbreaks of this disease are commonly associated with consuming contaminated meat products, hence the importance of monitoring ready-to-eat artisanal pork sausages for the presence of these bacteria. A total of 494 samples [...] Read more.
Non-typhoidal salmonellosis is a foodborne disease caused by Salmonella spp. Most outbreaks of this disease are commonly associated with consuming contaminated meat products, hence the importance of monitoring ready-to-eat artisanal pork sausages for the presence of these bacteria. A total of 494 samples of grilled and smoked barbecue artisanal pork sausages were collected at food outlets from 12 municipalities of the Department of Quindío, Colombia, between 2017 and 2022. Salmonella spp. was identified using VIDAS® Easy SLM and confirmed through API® 20 E. Salmonella spp. was detected in 260 samples (52.6%), and the highest rates of contamination were found in Armenia (65.7%), Salento (65.2%), Circasia (57.7%), and Calarcá (56.4%). The highest proportion of these samples positive for Salmonella spp. was ready-to-eat smoked barbecue artisanal sausages (68.8%) sold by street vendors (58.4%) from 12 municipalities of the Department of Quindío. A significant association was observed between the municipality and contamination of samples with Salmonella spp. However, no link was found between the sampling year and the presence of the bacteria. This is the first study aimed at monitoring the presence of Salmonella spp. in artisanal pork sausages sold in the municipalities of the Department of Quindío over a 6-year period, and findings revealed very high percentages of contamination. Although Colombian legislation establishes sanitary and safety requirements for meat production, the presence of Salmonella spp. in artisanal sausages remains a persistent public health threat in developing countries. Full article
(This article belongs to the Special Issue Salmonella: A Global Health Threat and Food Safety Challenge)
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16 pages, 963 KiB  
Article
Causal Mediation Analysis of Foodborne Salmonella Outbreaks in the United States: Serotypes and Food Vehicles
by Gonca Buyrukoğlu, Juan Moreira and Zeynal Topalcengiz
Pathogens 2024, 13(12), 1134; https://doi.org/10.3390/pathogens13121134 - 22 Dec 2024
Cited by 1 | Viewed by 1134
Abstract
Various Salmonella serotypes have caused numerous foodborne outbreaks associated with food vehicles in different categories. This study provides evidence on the occurrence and inter-relations between Salmonella serotypes and the number of deaths mediated by the number of illnesses and hospitalizations. Confirmed foodborne outbreaks [...] Read more.
Various Salmonella serotypes have caused numerous foodborne outbreaks associated with food vehicles in different categories. This study provides evidence on the occurrence and inter-relations between Salmonella serotypes and the number of deaths mediated by the number of illnesses and hospitalizations. Confirmed foodborne outbreaks of Salmonella serotypes (n = 2868) that occurred between 1998 and 2021 were obtained from the Centers for Disease Control and Prevention National Outbreak Reporting System. Causal mediation analysis was performed based on 500 bootstrap samples. The serotypes and the Interagency Food Safety Analytics Collaboration (IFSAC) food categories as confounding effects were considered as categorical variables. A total of 106 single Salmonella serotypes were associated with foodborne outbreaks. Foodborne outbreaks caused by Salmonella serotypes resulted in 81,996 illnesses, 11,018 hospitalizations, and 115 deaths between 1998 and 2021 in the United States. The serotypes Enteritidis (815 outbreaks, 28.42%), Typhimurium (359 outbreaks, 12.52%), and Newport (220 outbreaks, 7.67%) accounted for almost half of Salmonella-linked outbreaks. Poultry products, “chickens”, “eggs”, and “turkey”, were the leading IFSAC food categories, accounting for 14.02% of total outbreaks and 10.44% of total deaths. Certain serotypes had a significant effect on illness, hospitalization, and death counts. Two serotypes, Heidelberg and Saintpaul, and “fruits” as the food vehicle in IFSAC categories had a significant direct effect on the number of illnesses, hospitalizations, and deaths as outcomes of Salmonella outbreaks (p ≤ 0.05). There was strong evidence that illness and hospitalization counts played a key role in the pathway from serotype to death counts on foodborne outbreaks caused by Salmonella based on causal mediation analysis. The findings of this study can help outbreak investigations and lead to prevention and control measures by providing insightful information about the frequencies of Salmonella serotypes and the associated food vehicles causing foodborne diseases. Full article
(This article belongs to the Special Issue Salmonella: A Global Health Threat and Food Safety Challenge)
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