1. Salmonella and Salmonellosis
Maryanne E. Tocidlowski, DVM
Houston Zoo, Inc

3. What is it? Family Enterobacteriaceae
Gram negative, rod bacteria, motile (most)
Newer classification:
2 Species: S. enterica, S. bongori
S. enterica - subspecies I, II, IIIa, IIIIb, IV, VI
By biochemical and antigenic reactions
Subspecies II, IIIa, IIIIb, IV, VI and S. bongori usually isolated from cold blooded animals and environment
Older classification:
3 Species: Cholerae-suis, typhi, enteritidis
Based on serologic and biochemical reactions
Many serotypes of S. enteritidis
Serotyping – 3 antigen structures
O (surface layer), H (flagella), V (capsule)

4. How does it work?
Penetration of the bacteria into intestinal wall, produces a cytotoxin, marked inflammatory response with enterotoxins, then fluid feces

5. Who is affected?
Anyone exposed – est 1.4 million cases annually, 400 deaths
Impaired immune systems
Children (< 5 yo) – 5x more likely to get infected
Infants
Elderly
All animals

6. What are the signs or symptoms?
Starts hours after exposure
Diarrhea
Fever
Abdominal cramping
Can last 4-7 days
Systemic infections
Occasionally long term illness
(Reiter’s syndrome)

7. Where do you get it from? Worldwide occurrence
Different subspecies vary in their epidemiology
Lives in the intestine of humans and animals
Eating foods contaminated with salmonella
Of animal origin
Vegetables
Fecal-oral route
Estimated 6% of infections from contact with reptiles and amphibians

8. Diagnosis Culture on selective media Biochemical reactions Serotyping
O antigen – outer layer of cell
H antigen – filament portion of flagellum
V antigen – capsular polysaccharide

9. Is there a treatment? Usually not treated, self limiting
If systemic, can give antibiotics
Supportive oral fluids

10. Prevention of Salmonellosis
HANDWASHING !!
No reptiles/young birds in households with babies or children
Cook foods-No raw or undercooked eggs, poultry, meats, unpasteurized dairy products
Wash produce
Handwashing

11. Prevention part 2 Report cases to the local public health departments
Send isolates to City/County/State labs
Ban on selling small turtles (< 4 inches)
Treatment of municipal water supplies
Improvement in farm hygiene, slaughter plant practices, produce harvesting and packaging
Education of food handlers
Irradiation of meats

12. Websites www.cdc.gov www.pueblo.gsa.gov/rc/turtles.html

13. Thanks