Salmonella in the Food Chain: A Critical Review of Outbreaks and Public Health Consequences

Abstract

Salmonella, a common foodborne infection, poses significant risks to global public health. This review provides an overview of Salmonella prevalence globally, including regional variations and the impact of different serovars. Key outbreaks, such as the 2021 Peaches outbreak and the 2022 Ferrero's chocolate product contamination, highlight the vulnerabilities of advanced food supply networks. The epidemiology of specific serotypes, such as Salmonella Typhimurium and Salmonella Enteritidis, demonstrates their different characteristics and concerns. Recent outbreaks involving fresh salmon, tomatoes and chicken kebabs demonstrate the broad impact of pathogens across multiple food categories. Understanding the factors influencing Salmonella survival, i.e., pH, water activity and temperature, is critical for successful prevention. Recent advances in preventative approaches, such as phytochemical treatments and essential oils that mitigate antibiotic resistance, present novel opportunities for combating multidrug-resistant bacteria. A multimodal strategy incorporating severe food safety regulations, technological developments and global collaboration is required to efficiently navigate complex environment of Salmonella and restrict its impact on global food safety and public health.