Dar seafood ppp standard

Salmonella species

Salmonella is a gram-negative rod-shaped, generally motile, non-spore forming bacterium. It is found worldwide and has widespread occurrence in animals, especially poultry and swine and raw seafoods. The temperature range for growth is 5.2–46.2°C (however, most serotypes fail to grow below 7°C), the pH range is approximately 3.8–9.5 and growth occurs at an a_w as low as 0.94 (ICMSF 1996).
Pathology of illness: Acute symptoms of salmonellosis include nausea, vomiting, abdominal cramps, mild diarrhoea, fever, and headache. Onset of symptoms occur 8–72 hours after ingestion and symptoms generally last 1–2 days (Jay et al. 1997). Symptoms may be prolonged depending on host factors, ingested dose and strain characteristics. Chronic consequences such as arthritic symptoms may follow 3–4 weeks after onset of acute symptoms (FDA 2003).
S. Typhi and S. Paratyphi are serotypes that cause serious enteric fever (typhoid fever) and are particularly well adapted to invasion and survival in humans (Jay et al. 1997). There are also many other non-typhoid Salmonella serovars that cause gastroenteritis in humans. Typhoid fever is quite common in developing countries, whereas non-typhoidal Salmonella gastroenteritis is among the leading causes of food-borne morbidity in developed countries.
Salmonella causes illness by invading regions of the intestine, leading to an inflammatory reaction. Invasive strains (for example, S. Typhi) invade individual cells which can lead to septicaemia. All age groups are susceptible to infection however symptoms may be more severe in the elderly, infants and immunocompromised (Jay et al. 1997).

Salmonellae are found worldwide and are considered to be zoonotic organisms. Several animal reservoirs have been identified and many foods, mostly of animal origin or those subject to sewage pollution, have been responsible for transmission of salmonellae to humans. Food, feeds and water are the primary vehicles, but salmonellae can also become established and multiply in the environment and equipment of food-processing plants. Infected food handlers may also spread infection through poor hygienic practices.