Review Article
Review on Salmonella Infection in Poultry
Author(s): Alamayo Nagara*
The genus Salmonella is a gram negative, rod shaped bacteria facultative anaerobe flagellated bacterium belongs to family of Enterobacteriaceae, which is one of the most common infectious agents in the tropics, especially in areas with poor hygiene. This pathogen causes the most common foodborne disease frequently isolated from food-producing animals that are responsible for zoonotic infections. Salmonella is comprised of two species, Salmonella enterica and bongori, and more than 2600 recognized serovars. However, most human salmonellosis cases are caused by relatively few serovars. Food animals, especially poultry and its products such as meat, eggs and egg products act as an important reservoir of Salmonella, which serves as a potential source of human infection and it has the ability of both vertical and horizontal transmission, which can be transmitted to humans along the farm to.. Read More»
