Drug-Resistant Salmonella Emerging

Best practices to prevent illness in facilities that provide food services are more important than ever now that a new strain of salmonella is emerging that may not respond to antibiotics commonly prescribed to treat the foodborne infection, according to the U.S. Centers for Disease Control and Prevention (CDC).

From June 2018 to March 2019, 255 people in 32 states were infected with the strain, resulting in 60 hospitalizations and two deaths. The salmonella infections were linked to beef from the United States and soft cheese from Mexico.

The CDC said the emerging stain had not been detected before 2016. It does not respond to cipciprofloxacin and had “decreased susceptibility” to azithromycin—two antibiotic drugs often prescribed to treat salmonella infections.

Salmonella bacteria can live on surfaces from six hours to four weeks. CMM recommends various methods for cleaning and disinfecting facility surfaces to remove salmonella and other pathogens that cause foodborne illnesses. Microfiber towels are the preferred wipes in food service environments. It is important to color code the towels to avoid cross contamination.