Open access peer-reviewed Edited Volume


A Dangerous Foodborne Pathogen

Edited by Barakat Mahmoud

United States Department of Agriculture

More than 2,500 serotypes of Salmonella exist. However, only some of these serotypes have been frequently associated with food-borne illnesses. Salmonella is the second most dominant bacterial cause of food-borne gastroenteritis worldwide. Often, most people who suffer from Salmonella infections have temporary gastroenteritis, which usually does not require treatment. However, when infection becomes invasive, antimicrobial treatment is mandatory. Symptoms generally occur 8 to 72 hours after ingestion of the pathogen and can last 3 to 5 days. Children, the elderly, and immunocompromised individuals are the most susceptible to salmonellosis infections. The annual economic cost due to food-borne Salmonella infections in the United States alone is estimated at $2.4 billion, with an estimated 1.4 million cases of salmonellosis and more than 500 deaths annually. This book contains nineteen chapters which cover a range of different topics, such as the role of foods in Salmonella infections, food-borne outbreaks caused by Salmonella, biofilm formation, antimicrobial drug resistance of Salmonella isolates, methods for controlling Salmonella in food, and Salmonella isolation and identification methods.

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SalmonellaA Dangerous Foodborne PathogenEdited by Barakat Mahmoud

Published: January 20th 2012

DOI: 10.5772/1308

ISBN: 978-953-307-782-6

eBook (PDF) ISBN: 978-953-51-4378-9

Copyright year: 2012

Books open for chapter submissions

135736 Total Chapter Downloads

29 Crossref Citations

100 Web of Science Citations

111 Dimensions Citations


Open access peer-reviewed

1. The Burden of Salmonellosis in the United States

By Patricia L. Cummings, Frank Sorvillo and Tony Kuo


Open access peer-reviewed

2. The Role of Foods in Salmonella Infections

By Carlos Alberto Gómez-Aldapa, Ma. del Refugio Torres-Vitela, Angélica Villarruel-López and Javier Castro-Rosas


Open access peer-reviewed

3. Food as Cause of Human Salmonellosis

By Valerio Giaccone, Paolo Catellani and Leonardo Alberghini


Open access peer-reviewed

4. The Occurrence of Salmonella in Various Marine Environments in Turkey

By Gülşen Altuğ


Open access peer-reviewed

5. Salmonella in Fish and Fishery Products

By İlkan Ali Olgunoğlu


Open access peer-reviewed

6. Occurrence of Salmonella in Minimally Processed Vegetables

By Silvana Mariana Srebernich, Neliane Ferraz de Arruda Silveira and Gisele Mara Silva Gonçalves


Open access peer-reviewed

7. Isolation and Identification of Salmonellas from Different Samples

By Birol Özkalp


Open access peer-reviewed

8. Attachment and Biofilm Formation by Salmonella in Food Processing Environments

By Efstathios Giaouris, Nikos Chorianopoulos, Panagiotis Skandamis and George-John Nychas


Open access peer-reviewed

9. Important Aspects of Salmonella in the Poultry Industry and in Public Health

By Eliana N. Castiglioni Tessari, Ana Maria Iba Kanashiro, Greice F. Z. Stoppa, Renato L. Luciano, Antonio Guilherme M. De Castro and Ana Lucia S. P. Cardoso


Open access peer-reviewed

10. Salmonella Saintpaul Outbreak: Export and Trade Economic Impact

By Nohelia Castro-del Campo, Cristóbal Chaidez, José A. Medrano-Félix, J. Basilio Heredia, Josefina León-Félix, Gustavo González Aguilar and J. Fernando Ayala Zavala


Open access peer-reviewed

11. Antimicrobial Drug Resistance and Molecular Characterization of Salmonella Isolated from Domestic Animals, Humans and Meat Products

By Margaret. L. Khaitsa and Dawn Doetkott


Open access peer-reviewed

12. Alternative Strategies for Salmonella Control in Poultry

By G. Tellez, Lisa R. Bielke and B. M. Hargis


Open access peer-reviewed

13. Recent Advances in the Application of Non Thermal Methods for the Prevention of Salmonella in Foods

By Shilpi Gupta and Nissreen Abu-Ghannam


Open access peer-reviewed

14. Use Thyme Essential Oils for the Prevention of Salmonellosis

By Abderrahmane Romane, Rajae Harrak and Fouad Bahri


Open access peer-reviewed

15. Inhibitory Effect of Plant Extracts on Salmonella spp.

By Krittika Norajit and Gi-Hyung Ryu


Open access peer-reviewed

16. Laboratory Typing Methods for Diagnostic of Salmonella Strains, the “Old” Organism That Continued Challenges

By Ben Salem Imen, Mzoughi Ridha and Aouni Mahjoub


Open access peer-reviewed

17. Salmonella Detection Methods for Food and Food Ingredients

By Joseph A. Odumeru and Carlos G. León-Velarde


Open access peer-reviewed

18. Detection of Salmonella spp. Presence in Food

By Anna Zadernowska and Wioleta Chajęcka


Open access peer-reviewed

19. Studies on PCR-Based Rapid Detection Systems for Salmonella spp.

By Jeongsoon Kim


Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI
  • BKCI
  • BIOSIS Previews

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