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The development and evolution of antibiotic resistance by some microorganisms, in this case Salmonella spp., generates growing concerns both in veterinary medicine and in public health, given that it is the second most important zoonotic pathogen according to the European Safety Authority Alimentaria (EFSA), with a rate of 20.1% cases per 100,000 people (EFSA, 2019).
Food of animal origin, specifically poultry products such as meat, eggs and egg products, continue to be identified as one of the main routes of infection in humans. The importance of Salmonella is amplified with the appearance of resistant (to at least 1 family of antibiotics) and multi-resistant strains (to 3 or more families of antibiotics). Although most cases of salmonellosis in humans are self-limiting and do not need treatment, in severe cases or immunocompromised patients, the use of antibiotics may be necessary, so the appearance of these resistances can cause an increase in treatment failures, greater severity of infections and higher mortality rate.
Exactly 330 different strains were used, isolated at the field level in 3 diverse productions between the periods of 2015-2017:
Poultry slaughtering and processing is a highly automated process. That demands permanent monitoring all the various stages, in order to keep everything on the move under the highest possible quality→
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