Salmonella and the international food trade.

Non-typhoid Salmonella spp. continue to figure prominently in many national epidemiological registries as the leading cause of bacterial foodborne disease. Although Salmonella enterocolitis is generally a self-limiting illness that may require fluid and electrolyte replacement, the disease can spread systemically and degenerate into a chronic condition such as reactive arthritis, osteomyelitis, cardiac inflammation or neural disorders. Ampicillin, chloramphenicol and trimethoprim-sulfamethoxazole have provided the mainstay of therapy for the clinical management of bacteremic salmonellosis. However, the increasing occurrence of strains that are resistant to one or more of these traditional antibacterial drugs has resulted in the wider use of quinolones for the treatment of Salmonella septicaemia. Successful clinical results with these newer drugs are already being overshadowed by the emergence of salmonellae that are resistant to these therapeutic agents. A rapidly growing international trade in agricultural, aquacultural and manufactured food products has greatly facilitated the introduction of new Salmonella serovars within the geographical boundaries of importing countries. This paper reviews the prevalence of Salmonella in selected food types that are subject to the import-export market and attendant epidemiological overtones. More specifically, the importance of fresh fruits and vegetables, spices, cheese, and aquacultural products as vehicles of human infection will be underlined. The potential impact of the widespread use of antibiotics of importance in human medicine in the aquaculture industry will also be discussed. The ubiquitous distribution of Salmonella in the natural environment and its prevalence in the global food chain, the physiological adaptability and virulence of this important human bacterial pathogen, and its potentially serious economic impact on the food industry predicate the need for continued vigilance and stringent controls at all levels of food production.