Part, Chapter, Paragraph
1 II, 6. 3. 2 | pneumoniae, Campylobacter, Salmonella and Pseudomonas aeruginosa,
2 II, 6. 3. 6 | symptomatic Campylobacter and Salmonella infections do not require
3 II, 6. 3. 6 | caused by the bacterium Salmonella. Poultry, pigs, cattle,
4 II, 6. 3. 6 | epidemic of egg-related Salmonella enteritidis infections has
5 II, 6. 3. 6 | systemic disease caused by the Salmonella typhi and Salmonella paratyphi
6 II, 6. 3. 6 | the Salmonella typhi and Salmonella paratyphi bacteria. Typhoid
7 III, 10. 3. 3 | symptomatic Campylobacter and Salmonella infections do not require
8 III, 10. 4. 2 | infectious agents such as Salmonella, as well as the emergence
9 III, 10. 4. 2 | zoonotic pathogens such as salmonella, Campylobacter, Listeria
10 III, 10. 4. 2 | micro-organisms in food or feed:~ ~• Salmonella;~• viral and bacteriological
11 III, 10. 4. 2 | antimicrobial resistance in Salmonella and Campylobacter strains
12 III, 10. 4. 2 | such as Campylobacter and Salmonella in broiler meat. The results
13 III, 10. 4. 2 | reduce the prevalence of Salmonella in these various animal
14 III, 10. 4. 2 | contaminated foodstuffs or water). Salmonella in poultry, Listeria monocytogenes
15 III, 10. 4. 2 | paratuberculosis~ ~ ~ ~Cattle~Milk~ ~Salmonella (para)typh~ ~ ~ ~ ~Salmonella
16 III, 10. 4. 2 | Salmonella (para)typh~ ~ ~ ~ ~Salmonella spp.– other~ ~Sprouting
17 III, 10. 4. 2 | resistance of Campylobacter and Salmonella isolates~High proportion~
18 III, 10. 4. 2 | with Crohn’s disease~Low~Salmonella (para)typhi~ ~Typhoid (and
19 III, 10. 4. 2 | paratyphoid)~ ~Medium~ ~Salmonella spp. - other~GE, ReA~ ~ ~
20 III, 10. 4. 2 | Establishing control programs for Salmonella and other food-borne zoonotic
21 III, 10. 4. 2 | and metabolites, such as Salmonella, Listeria, Enterobacter
22 III, 10. 4. 2 | major sources of food-borne Salmonella infections are eggs as well
23 III, 10. 4. 2 | meat (up to 18%). In 2005, Salmonella was most frequently reported
24 III, 10. 4. 2 | overall decreasing trend in Salmonella prevalence was apparent
25 III, 10. 4. 2 | proportions of Campylobacter and Salmonella isolates from animals and
26 III, 10. 4. 2 | higher risk for consumers.~· Salmonella, Campylobacter and food-borne
27 III, 10. 4. 2 | food-borne outbreaks. For Salmonella outbreaks egg products and
28 III, 10. 4. 2(34)| reducing the presence of Salmonella in poultry, and proposed
29 III, 10. 4. 2(34)| laying hens infected with Salmonella by a specific minimum percentage
30 III, 10. 4. 2(34)| ultimately achieve a reduction in Salmonella levels to 2% or less. Salmonella
31 III, 10. 4. 2(34)| Salmonella levels to 2% or less. Salmonella is present on average in
32 III, 10. 4. 2(34)| levels for the full range of Salmonella types detected in pigs varied
33 III, 10. 4. 2 | old adversaries such as Salmonella and BSE will continue to
34 IV, 12. 10 | reported~campylobacter and salmonella infections~ ~Number of reported
35 Key, Ap5. 0. 0 | salmonella~salmonellosis~salt~sanitation~
