Antimicrobial resistance of Salmonella isolated from food animals: A review

Salmonella enterica is recognized as one of the most common causes of bacterial foodborne illness worldwide. The majority of Salmonella infections are attributed to consumption of contaminated food of animal origin such as eggs, chicken, pork, etc. Severe Salmonella infections often require antimicrobial therapy to aid in the elimination of the infection. A potential problem that has been developing for many decades is the development of antimicrobial resistance. There has been an increasing concern over the past 30 years regarding the worldwide emergence of multidrug-resistant phenotypes among Salmonella serotypes such as S. Typhimurium, S. Enteritidis and S. Newport. A special concern is the emergence of resistance to quinolones, fluoroquinolones or extended-spectrum cephalosporins such as ceftiofur and ceftriaxone. Recently, the occurrence of Salmonella isolates resistant to these antibiotics has increased. Therefore, continuous monitoring of its prevalence and resistance in the food supply is necessary because of the public health implications of a potential spread of resistant microorganisms. Furthermore, a holistic animal management approach such as stringent control of antimicrobial agents in the livestock industry, early clinical and microbiological diagnosis, appropriate treatment, and implementation of strict sanitary standards in the food industry are also needed to significantly reduce the overall burden of salmonellosis on human health. (C) 2011 Elsevier Ltd. All rights reserved.