Risk factors associated with shedding of salmonella by U.S. finishing hogs

Date
1999
Authors
Bush, E.
Wagner, B.
Fedorka-Cray, Paula
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Abstract

Salmonellosis has long been considered an important food-borne pathogen since being isolated in 1885 by Dr Daniel Salmon, Chief ofUSDA's Bureau of Animal industry. Non-typhoid Salmonella was recognized in the 1940's as the most common cause of food poisoning due to bacteria. Some of the more frequent Salmonella serotypes associated with food-borne illness include S. enteritidis, S. heidelberg, S. newport, S. in/antis. S. mbandaka, and S. agona. (5) The potential for severe food-borne Salmonella outbreaks attributed to pork is evident in the Swedish epidentic which affected more than nine thousand people in 1954.

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