Salmonella cholerasuis, S. enteriditis

Prepared by: Michael J. Huerkamp, DVM, Diplomate ACLAM
Date: April 2, 1999

Agent: Salmonella cholerasuis, S. enteriditis

Salmonellosis is a documented hazard to laboratory personnel. Primary reservoir hosts include a broad spectrum of domestic and wild animals, including birds, mammals, and reptiles, all of which may serve as a source of infection to laboratory personnel. Poultry eggs, unpasteurized milk, unwashed vegetables and ready-to-eat meat products, particularly jerky made from beef or game, may also serve as a source of infection.

Potential Hazard: The agent may be present in feces, blood, and urine and in food, feed and environmental materials. Ingestion and needle stick are the primary laboratory hazards. The importance of aerosol exposure is not known. Naturally or experimentally infected animals may shed Salmonella for long periods of time without showing clinical signs and are a potential source of infection for laboratory and animal care personnel and for other animals. The signs of infection include diarrhea, nausea, vomiting, fever, and abdominal pain with 12-72 hours of exposure. A small number of persons who are infected with Salmonella, will go on to develop pains in their joints, irritation of the eyes, and painful urination. In some patients the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated promptly with antibiotics. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.

Recommended Precautions: The animal biosafety level II practices (DAR SOP 400-3) will protect husbandry personnel against exposure or infection. Vaccines are not available for use in humans. Thorough cooking of food will kill Salmonella.

References: Biosafety in Microbiological and Biomedical Laboratories, 3rd edition, CDC-NIH, 1993, pp. 989.