Antimicrobial Resistance In Salmonellosis

1.0 INTRODUCTION

The world-wide increase of food-borne infections with antimicrobial resistant pathogens is of growing concern and is designated by the World Health Organization (WHO) as an emerging public health problem. Salmonellosis is the major cause of food borne infections, and the second most common food borne illness after Campylobacter infection. It constitutes a major public health burden and represents a significant cost in budget of many countries. Millions of human cases are reported worldwide every year (about 93.8 million) and the disease results in thousands of deaths (about 600,000) (Pui et al., 2011). It is usually difficult to evaluate the situation of Salmonellosis in developing countries because of the very limited scope of studies and lack of coordinated epidemiological surveillance systems.

TABLE OF CONTENT

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INTRODUCTION…………………………………………………………………………...... 1

1.1 SALMONELLOSIS…………………………………………………. 2

1.2.0 CLINICAL MANIFESTATION………………………………….. 3

1.2.1Typhoid fever………………………..…………………………….. 3      

1.2.2 Paratyphoid fever………….……………………………………… 4

1.2.3 Human Gastroenteritis……………………………………………. 4

1.2.4 Food poisoning…..………………………………………………... 5

1.3.0 Scientific classification of Salmonella……………………………. 6

1.3.1 Salmonella………………………………………………………… 6

Salmonella as a pathogen……………………………………....... 7

1.4 Epidemiology……….……………………………………............... 7

1.5 Pathogenesis……….……………………………………………….. 8

1.6.0 Antimicrobial therapy of salmonellosis ………………………… 10     

1.6.1 Mechanism of antimicrobial against Salmonella………………... 13

  1.7.0 Antimicrobial resistance………………………………………….. 13

1.7.1 Origin of antimicrobial resistance……………………………...... 13

1.7.2 Spread of antimicrobial resistance………………………………. 14

Mechanism of antimicrobial resistance in salmonellosis………. 14

1.8.0 Antimicrobial susceptibility testing……………………………… 21

 1.8.1 Specimen requirement…………………………………………… 22

1.8.2 Interpretation of result…………………………………………… 23

1.9.0 Treatment and Prevention……………………………………….. 24

1.9.1Treatment…………………………………………………………. 24

1.9.2 Prevention……………………………………………………....... 24

2.0 CONCLUSION and RECOMMENDATION…………………….. 25

  REFRENCES………………………………………………………… 26-30