Project Report on Isolation and Identification of Salmonella From Cheese and Dhokla

Abstract

Salmonella infections, caused by a group of bacteria, pose significant public health risks worldwide, particularly in tropical and subtropical regions. Salmonella is commonly transmitted through the consumption of contaminated food or direct contact with infected animals. The bacteria can be spread by food handlers who neglect proper hygiene practices, allowing for the contamination of surfaces and utensils during food readiness. Street food sellers, who serve ready- to-eat food without permanent structures, play a crucial role in the spread of Salmonella due to their limited knowledge and inadequate food handling practices. This abstract highlight the prevalence and impact of Salmonella infections, focusing on its two main serotype groups: typhoidal and non-typhoidal. Non-typhoidal serotypes, being zoonotic, can be transmitted between animals and humans, as well as between humans themselves. While gastrointestinal illness is the most common manifestation of Salmonella infection, severe cases can result in bacteraemia and enteric fever. In sub-Saharan Africa, non-typhoidal Salmonella can cause invasive paratyphoid fever, requiring immediate antibiotic treatment. The street food industry, catering to billions of people daily, is recognized as a significant source of foodborne diseases. Street food vendors, often lacking education and knowledge in safe food handling practices, contribute to the contamination of ready-to-eat foods through cross contamination and poor hygiene. Inadequate access to clean water, limited sanitation facilities, and improper waste disposal exacerbate the risk of Salmonella transmission in these settings.