User:Vuej2093/Salmonella

Epidemiology Salmonella (nontyphoidal)
Salmonella, also known as Salmonellosis, can be caused by many sources, however the most prevalent being through food and improper hygiene. Approximately 550 million people fall ill each year due to salmonella infections. Of these 550 million people, 220 million are children as the World Health Organization does global statistical data collection. Healthy life years lost, was reported to be 33 million. From that statistic, children under the age of 5 are 40% of the population that received exposure. In 2014, areas such as Bulgaria and Portugal, children under 4, were 32 and 82 times more likely to have infection, respectively. Those who are most susceptible to infection are; children, pregnant women, elderly people, and those with deficient immune systems are also at a higher risk of receiving infection. The case-fatality for those who are older than 50 is 1.3%.

Risk factors for Salmonella infections include a variety of different foods. Meats such as chicken and pork can have the possibility to be contaminated. A variety of vegetables and sprouts may have also contain salmonella. Lastly, a variety of processed foods such as chicken nuggets and pot pies may also contain this infection.

Successful form of prevention comes from existing entities such as the FDA, United States Department of Agriculture, and the Food Safety and Inspection Service all creating standards and inspections to ensure public safety in the U.S. For example, the FSIS agency working with the USDA has a Salmonella Action Plan in place. Recently, it received a two year plan update in February of 2016. Their accomplishments and strategies to reduce Salmonella infection are presented in the plans. The Centers for Disease Control and Prevention also provides valuable information on preventative care, such has how to safely handle raw foods, and the correct way to storage these products. In the European Union, the European Food Safety Authority created preventative measures through risk management and risk assessment. From 2005 to 2009, the EFSA placed an approach to reduce the exposure of salmonella. Their approach included risk assessment and risk management of poultry, which resulted in a reduction of infection cases by one half.