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.
