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Salmonella White Paper
Beef Industry Food Safety Council (BIFSCo)
March 2016
Written by: Devin L. Hanson, PhD Josh J. Ison, PhD Katelyn S. Malin, MS Hattie E. Webb, PhD Reviewed by: Dayna M. Brichta-Harhay, PhD, U.S. Meat Animal Research Center Agricultural Research Service, USDA, Clay Center, Nebraska Tom S. Edrington, PhD, Food and Feed Safety Research Unit Agricultural Research Service, USDA, College Station, Texas Guy H. Loneragan, BVSc, PhD, Texas Tech University, Lubbock, Texas
Executive Summary Salmonella enterica is a member of the Enterobacteriaceae family and is closely related to Escherichia coli. Salmonella has long been known as a pathogen of humans and animals and was named after a U.S. veterinary microbiologist, Dr. Daniel E. Salmon. In humans, Salmonella causes two general forms of disease: typhoidal salmonellosis characterized by systemic disease following fecal-oral transmission and non-typhpoidal characterized by acute gastroenteritis following consumption of contaminated food. Of relevance to the food industry are non-typhoidal Salmonella and these constitute the vast majority of salmonellosis cases in the US. Of concern in the US, the incidence of salmonellosis has not meaningfully changed over the past 20 years. Of all salmonellosis cases, approximately one-third are attributable to food produced under inspection by the Food Safety and Inspection Service of the United States Department of Agriculture (USDA-FSIS). Within this category, poultry is the primary vehicle of exposure. Overall, beef products account for approximately 10% of foodborne Salmonella cases. Not only is Salmonella a pathogen of humans, it is also a pathogen of animals. While this zoonotic pathogen can result in high morbidity and animal wastage, much of the time carriage among populations of foodproducing animals can be asymptomatic. Moreover, in the southern high plains of the US, herd-level prevalence approaches 100% and animal-level prevalence is often greater than 50% compared to the northern high plains, where animal-level prevalence is frequently
