About the book
Salmonella spp. is a major food-borne pathogen worldwide. Despite the establishment of control measures, this pathogen is responsible for millions of human cases of salmonellosis every year. Salmonella genus is composed by two species and more than 2600 different serotypes. These serotypes differ in their pathogenic capacity being S. Typhimurium and S. Enteritidis those with higher pathogenicity. The food chain and specially poultry products are the main source of human salmonellosis. Assessing their prevalence and developing efficient control measures is basic to reduce their incidence in consumers. Biofilm formation is one of the main mechanisms involved in the ability of Salmonella to persist in the food environment. Therefore, studying this mechanism and developing control and eradication methods is one of the main fields of study of Salmonella at present. Antimicrobial resistance is other of the main concerns associated with Salmonella.
The use of antibiotics in animal production has led to selective pressure that has resulted in the emergence of multi-resistant strains making it challenging to treat infections in humans. Therefore, the search for alternative substances to antibiotics is another major field of study at present. Within the framework of One Health, this book intends to provide the reader with a comprehensive overview of the current fields of study of Salmonella from the farm to the fork.