Salmonella Non-typhoidal

Non-typhoidal salmonella is a major cause of bacterial foodborne illness causing a substantial burden of illness globally. In low- and middle income countries, salmonellosis is an often underdiagnosed cause of severe infection in children. Outbreaks of salmonella occur commonly, and managing these outbreaks pose challenges for authorities within food safety, public health and microbiology, but methods to deal with outbreaks are becoming increasingly robust. The incidence of human non-typhoidal salmonella infections increased in the industrialized countries in the 1980s and 1990s, but some countries are making progress in control programs by applying interventions at different levels in the farm-to-fork chain. However, this progress is not seen everywhere, and control efforts are challenged by increased global trade of live animals that carry bacteria and international trade of food products causing outbreaks that cross borders effortlessly. Traditionally, major sources of human infections came from food animals including eggs, poultry meet, pork, beef, and unpasteurized milk. While these sources remain important, outbreaks and sporadic cases additionally are caused by contaminated vegetables, fruits, spices and other non-animal derived products. The current article provides an overview of the characteristics, the clinical picture, the epidemiology as well as detection and control of non-typhoidal salmonella, including advances in sequencing technology and the rapid adoption of culture independent test methods.