Open access peer-reviewed Edited Volume

Salmonella - Past, Present and Future

Hongsheng Huang

Canadian Food Inspection Agency

Research scientist and expert in food safety and foodborne bacterial pathogens, and abnormal prion detection and inactivation.


Sohail Naushad

Canadian Food Inspection Agency

An expert in the development of a broad range of impactful technologies for molecular biology, genomics, and molecular phylogeny and taxonomy.


Structure Isolation and Detection Transmission Pathogenesis Epidemiology Food Environment Animals Antibiotic Resistance Treatment Control Prevention

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About the book

Salmonella, a Gram-negative bacterium, is a major cause of infections and diseases in humans and animals over the past 100 years worldwide. This organism is widely distributed in the environment and food. Salmonella infection (Salmonellosis) causes significant human foodborne illness and is the third leading cause of death among food-transmitted diseases in humans. Salmonellosis also causes high medical and economical costs globally. So far, over 2500 Salmonella serotypes have been identified with more than half of them belonging to Salmonella enterica subsp. enterica, which accounts for the majority of Salmonella infections in humans. Some Salmonella infections that involve invasive serotypes are often life-threatening, necessitating appropriate and effective antibiotic therapy. The emergence of antibiotic-resistant or multi-drug-resistant (MDR) Salmonella serotypes has a great impact on the efficacy of antibiotic treatment, and the prevalence of MDR strains may lead to an increased mortality rate of Salmonella infections. Food is believed to be the main source of human infection. Great efforts have been made to detect and reduce a load of this organism in food, such as poultry products. The purpose of this book is to provide a comprehensive and updated overview of Salmonella, including history, current knowledge of the organism, epidemiology, detection, typing and source attribution, control, and prevention.

Publishing process

Book initiated and editor appointed

Date completed: April 13th 2022

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline Extended: Open for Submissions

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Approved chapters written in full and submitted

Deadline for full chapters: July 10th 2022

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: September 28th 2022

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

Book compiled, published and promoted

Expected publication date: November 27th 2022

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About the editor

Hongsheng Huang

Canadian Food Inspection Agency

Dr Hongsheng Huang obtained his bachelor's degree (Bachelor of Veterinary Medicine) from College of Veterinary Medicine, Inner Mongolia Agriculture University, P.R. China, and his master’s degree (Master of Philosophy in veterinary microbiology and immunology) from University of Edinburgh, Scotland. He obtained his PhD in veterinary immunology, microbiology and pathology from University of Saskatchewan, Canada. He is a contributing Member of American Society of Microbiology and Member of International Association of Food Protection. Dr Hongsheng Huang is currently working as a research scientist at Ottawa Laboratory – Fallowfield, Canadian Food Inspection Agency. His research is mainly focused on the development of methods: 1) to isolate, detect, characterize foodborne bacterial pathogens using various approaches, including conventional bacterial culture methods, immunological and molecular methods, nanoparticle biosensors and genomics tools; 2) to detect and characterize antibiotic resistant genes in food and environment, 3) to detect and inactivate abnormal prion protein in animals.

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