The outbreaks and prevalence of antimicrobial resistant Salmonella in poultry in the United States: An overview

Salmonella is a Gram-negative, rod-shaped, facultative anaerobic, and non-spore-forming bacterium that belongs to the family of Enterobacteriaceae and is the causative agent for typhoid/paratyphoid fever and salmonellosis. Salmonella causes the highest amount of foodborne illness among bacteria at 15.5 cases per 100,000 and causes an estimated 410,000 antibiotic-resistant infections each year in the U.S. The use of antibiotics has been a staple in poultry production for the prevention of diseases and growth promotion for the last 70 years. Due to the over-and misusage of antibiotics, there has been an emerging public health crisis. Salmonella is developing resistance and may render antibiotics inoperative in a foodborne outbreak. Poultry, when not handled properly, is a major carrier and transmitter of Salmonella, causing human illness and fatality. This review summarizes the major Salmonella outbreaks over the past three decades, the prevalence of Antimicrobial Resistant (AMR) Salmonella related to poultry, and the control measures being implemented to reduce and prevent AMR Salmonella in poultry.