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HUMAN ILLNESS FROM E. COLI O157 OR SALMONELLA
Inside the human body, E. coli O157 and Salmonella release toxins, which cause the unpleasant and even dangerous symptoms associated with these diseases.
THE ROLE OF CATTLE AS A SOURCE OF E. COLI AND SALMONELLA
The route Salmonella and E. coli O157 travel from cattle to humans can be long and complicated, and there are several points where actions can be taken to help stop transmission.
Immune system response to vaccine
A vaccinated animal's immune system can fight off Salmonella Newport and E. coli O157 by recognizing siderophore receptors and porins.
INNOVATIVE SRP® TECHNOLOGY
Check out the proactive approach used by SRP Technology to help prevent E. coli O157 and Salmonella Newport bacteria from gathering the iron they need to survive.
How Salmonella and E. coli invade a host
Because they require iron to survive and grow, Salmonella and E. coli O157 employ an ingenious iron-gathering protein system. Meet the siderophore receptors that can be their downfall.
Symptoms and risks of E. coli O157
It doesn't take much E. coli O157 to seriously impact human health.
Salmonellosis in cattle
Salmonella disease is a growing concern for the cattle industry. Cattle of all ages can suffer from a variety of disease symptoms. Even more alarming, some animals show no signs at all.
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  • Health Impacts of Foodborne Pathogens

    Health Impacts of Foodborne Pathogens

    The CDC estimates that 31 major foodborne pathogens detected in the United States cause 9.4 million episodes of foodborne illness each year. Another 38.4 million illnesses resulting from unspecified pathogens are estimated to occur, meaning roughly 1 out of 6 Americans (or 48 million people) may get sick, 128,000 may be hospitalized and 3,000 may die.6 The most severe cases tend to occur in the very old, the very young, those who already have an illness that suppresses their immune system function, and healthy people exposed to an unusually high dose of a microorganism. While significant health impacts of foodborne pathogens occur each year, calculating the actual number of people affected is difficult due to the fact most foodborne disease is not reported.6

    Salmonella remains the leading cause of hospitalization and deaths in the United States as a result of foodborne illness.6 Salmonella can be from animal origin, such as beef, poultry, milk and/or eggs, but any food, including vegetables, may also become contaminated.7 Incidence in cattle is on the rise and doubled in dairy cattle from 1996 to 2007, according to the U.S. Department of Agriculture.8

  • Economic Impact

    Economic Impact of Foodborne Pathogens

    Many cases of foodborne disease are often unreported, making the economic impact of foodborne pathogens difficult to measure. From 1991 to 1999, beef recalls resulted in an estimate of approximately $1.6 billion in lost demand.2 Between 1994 and 2004, E. coli O157 cost the beef industry an estimated $2.67 billion.2

    Salmonellosis can be a very costly disease for producers due to mortality, reduced milk yield, abortion, weight loss, poor feed efficiency and, of course, treatment expenses. Economic losses are also a reality for producers because poor reproductive performance can lead to prolonged lactations, excessive body condition in late lactation, and increased metabolic disease at calving, which may later increase the risk of salmonellosis in postpartum cows and calves.