Salmonella

Salmonella spp. are among the leading causes of bacterial foodborne illness in the world. The genus is diverse; composed of two species, six subspecies and over 2600 serological variants (serotypes or serovars). Salmonellae are highly adaptable and can survive in many environmental niches including meat and meat products. This ecological success is due in part to a complex physiology permitting the use of diverse nutrient sources and resistance to a number of environmental stresses. Salmonellae use a multifaceted virulence approach that enables survival in not only the gut but also the immune cells of many animals, including humans. As such, we have developed a range of measures to control the levels of this pathogen along the meat production chain. This article provides information on the defining characteristics of bacteria belonging to the genus Salmonella as they relate to survival in meat animals, meat processing facilities, and meat products. The basis of detection and identification methods are discussed. The article concludes with an overview of Salmonella in the poultry, beef, and pork production chains, and considerations to prevent exposure to this pathogen in the home.