Review of the Food-borne Zoonoses Research ... - ARCHIVE: Defra

The scientific objectives are as follows:
To identify the potential hazards posed to human health by animal diseases and
human diseases which are believed to have an animal reservoir, and identify
measures that can be taken to reduce the risk from these hazards.
To maintain nuclei of expertise that can be used to promote sustainable genetic
and immunological approaches to zoonotic disease control.
To increase knowledge of the epidemiology and pathogenesis of foodborne
zoonoses using molecular genetic approaches with the aim of improving diagnosis
and disease control by sustainable approaches which do not include
chemotherapy.
To maintain nuclei of expertise at the strategic level on a range of important
zoonotic diseases. These should act as foci for research co-funded with industry
with the aim minimising the microbiological hazards of UK agriculture and
promoting the production of safe food.
4.1 Salmonella
Salmonellae have been recognised as important pathogens for many years. S. Enteritidis
and S. Typhimurium have accounted for the majority of cases of human salmonellosis
since the 1980s and have consistently been the most commonly implicated pathogens in
general outbreaks of foodborne disease. Under-ascertainment of infectious intestinal
disease (IID) is well recognised, and the true population burden is greater than that given
by national surveillance. For every report to national surveillance for Salmonella spp.
there are approximately three cases in the community. In 2005, 12,652 laboratory
confirmed cases of salmonellosis were reported in the UK, (Figure 2) a decrease of 14%
on the 14,729 confirmed cases recorded in 2004. The total number of reports in 2005 are
approximately a third of the number recorded in 1997 1 .
The salmonellae are a group of organisms with a diverse range of host species including
mammals, birds, reptiles and fish. Investigations have shown that infection can be
acquired through the consumption of a large variety of different foods if they become
contaminated, as well as through direct contact with a wide range of animal species and
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