PREVENTION AND CONTROL OF SALMONELLOSIS BASED ON WHO RECOMMENDATIONS
Keywords:
Keywords: Salmonellosis, Salmonella bacteria, Food safety, Global epidemiology, WHO (World Health Organization), Infectious diseases, Prevention, Antibiotic resistanceAbstract
Summary: Salmonellosis is an infectious disease caused by Salmonella bacteria, primarily spread through contaminated food. According to global epidemiological data, salmonella infections affect millions of people each year, with thousands of fatalities reported worldwide. The disease is particularly widespread in developing countries due to inadequate food safety, poor sanitation, and increasing antibiotic resistance. The World Health Organization (WHO) has developed international guidelines and strategies to prevent and control salmonellosis. The infection mainly affects the gastrointestinal system, causing symptoms such as diarrhea, fever, abdominal pain, and nausea. While most cases are mild, severe infections pose a serious risk to children, the elderly, and individuals with weakened immune systems, adding pressure on healthcare systems and economies. This article examines global trends in salmonellosis, its socio-economic impact, and WHO’s role in prevention and control, highlighting the importance of food safety in reducing outbreaks.
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