Salmonella in surface water: methodology, complexity, and challenges

Salmonella enterica is a significant global pathogen contributing to an estimated 176 million illnesses and 290,000 deaths annually. While meat and poultry products are often associated with these illnesses, produce-related outbreaks are also a significant cause of salmonellosis. Recent outbreak tracebacks have identified surface water as a reservoir for Salmonella, where contaminated water is used for produce irrigation. Global studies have regularly identified Salmonella in a variety of surface water sources, including creeks, ponds, rivers, and lakes. While the prevalence of this pathogen in water has been well characterized, studies investigating predictive factors that influence the prevalence, persistence, and potential food safety risks of Salmonella in surface water have been inconsistent. As a result, effective risk assessment and implementation of mitigation strategies are limited; therefore, surface water continues to be a significant food safety risk. This review highlights the current food safety regulations within the United States and potential routes of introduction and survival for Salmonella within surface water. Additionally, an overview of current sampling methods, prevalence studies, and what is known about factors influencing Salmonella potential in water are discussed.