Egg Industry Center

Salmonella Oranienburg

What we know

Poultry Science:

  • S. Oranienburg does not cause sickness of birds who may be acting as a reservoir.
  • Birds may contract S. Oranienburg through horizontal transmission (rodents, insects, environmental surroundings).
  • Preventive measures already taken for Salmonella Enteritidis (SE) can also be useful for preventing S. Oranienburg.
  • Salmonella vaccination in birds will not provide immunity against antigenically unrelated Salmonella O serogroups.
  • SE is classified as sterotype D, so testing for this will not indicate the presence or absence of S. Oranienburg.
  • The local Veterinary Diagnostic Lab (VDL) can test for all types of Salmonella. Their testing capabilities allow them to classify Salmonella at the group level. If the VDL receives a positive Salmonella test (in any group), this is forwarded to USDA’s National Veterinary Services Laboratory for further testing to classify the type of Salmonella within the group.

Food Safety Science:

  • S. Oranienburg has been found in many different sources: domesticated animals, wild animals and soil.
  • Specific animal species that can harbor S. Oranienburg include: cattle, horses, pigs, chickens, farm-raised whitetail deer, and wild animals.
  • Various foods have been linked to S. Oranienburg outbreaks including: peppers, gelato, cantaloupe, squid, chocolate, alfalfa sprouts, fruit salad and most recently eggs.

Human Health:

  • S. Oranienburg can cause human illness like other forms of Salmonella.
  • Signs and symptoms of human illness caused by S. Oranienburg is listed by the Center for Disease Control (CDC)
  • S. Oranienburg ranks in the top 15 most common Salmonella types in America; however, most outbreaks have occurred elsewhere.
Year Location Source Cases
2016 US Eggs 8
2014 US Chia seeds 4
2006 US-Canada Fruit salad 41
2005 Australia Alfalfa sprouts 125
2001 Europe Chocolate 439
1999 Japan Dry Squid 1634
1998 Canada Cantaloupe 21
1998 Australia Gelato 102
1981-82 Norway Pepper 126

 

 

 

 

 

 

*Source: Cornell University

 

Other References:

Consumer Reminder:

Thorough cooking of eggs is recommended to kill any type of bacteria. Cook eggs until both the yoke and white are firm. Egg dishes should be cooked until they are 160F or hotter. Remember to wash with soap and water your hands and kitchen items if they come into contact with raw eggs. For more information regarding proper egg handling, visit the CDC.

© 2019 Egg Industry Center. All rights reserved.   |    View Sitemap

© 2019 Egg Industry Center. All rights reserved.