Tap to download the app
You are currently viewing the US Edition of Poultry Health Today. Click below to switch to the Global Edition or VFD News Center.

Sponsored By Zoetis



Reality check: Multidrug-resistant strains of Salmonella rare in humans


MDR Salmonella in retail meats is a major public health threat.


The isolation of multidrug-resistant (MDR) strains of Salmonella from retail meats, particularly poultry, has raised concerns that consuming these products will lead to infections that do not respond to antibiotic treatment.

Although the poultry industry takes both Salmonella and antibiotic resistance seriously, it is necessary to address widespread misconceptions about MDR Salmonella and its impact on human health.

CDC estimates that Salmonella causes about 1 million (<2%) of the 48 million annually reported cases of foodborne illness in the US. According to a 2009 report by FDA’s National Antimicrobial Resistance Monitoring System, 83% of all human Salmonella isolates responded to all antibiotics tested. However, antibiotics are seldom used to treat salmonellosis — regardless of resistance status — unless the patient has a blood infection or is deemed to be high-risk.1

According to published data cited by the Animal Health Institute, Salmonella is isolated from less than 1% of all bacterial bloodstream infections. Isolates from those infections showed resistance in less than 1% to fluoroquinolones and in 2% to 3% to third- or fourth-generation cephalosporins, the two preferred drug classes for treatment of severe Salmonella infections.

It is important for consumers to understand that Salmonella is not a single bacterium but a bacterial category with many different subtypes, or serotypes, some of which are naturally resistant to antimicrobials. There is no evidence to suggest a link between multidrug resistance and antibiotic use in animals. Different Salmonella populations naturally rise and fall over time, but slaughter samples of chickens, pigs and cattle show no overall increase in multidrug resistance across serotypes.2

Finally, consumers should be assured that properly cooking poultry kills all Salmonella, resistant or non-resistant. All poultry regulated by USDA comes with package instructions for cooking and handling that, when followed properly, ensure consistently safe eating.




tags: ,
  • Air quality affects S. Heidelberg colonization in broilers

    Improving air quality in broiler houses may be an important way to reduce colonization of S. Heidelberg, according to the results of a study presented at the 2017 International Poultry Scientific Forum.

  • Despite similar labels, PAA products used in processing not all the same

    David Schwab, PhD, talked with Poultry Health Today about a recent 3-month study to evaluate the stability, potency and overall effectiveness of PAA — a widely used food-grade antimicrobial in poultry and beef processing.

  • There’s always room for improvement with Salmonella

    Most poultry companies are doing an “outstanding job” controlling Salmonella, but there's always room for improvement.

  • FDA: Salmonella, antibiotic resistance declining in US poultry meat

    Incidence of Salmonella in ground chicken and turkey meat has dropped to its lowest level since the FDA began monitoring the foodborne pathogen, according to a  new report. However, the development of antibiotic resistance in these foodborne bacteria revealed by the...

Google Translate is provided on this website as a reference tool. However, Poultry Health Today and its sponsor and affiliates do not guarantee in any way the accuracy of the translated content and are not responsible for any event resulting from the use of the translation provided by Google. By choosing a language other than English from the Google Translate menu, the user agrees to withhold all liability and/or damage that may occur to the user by depending on or using the translation by Google.