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Welcome to the National Salmonella, SHIGELLA & LISTERIA Reference Laboratory homepage

The National Salmonella, Shigella & Listeria Reference Laboratory (NSSLRL) was established in January 2000 with funding through the Western Health Board from the Department of Health and Children. Dr.Tom Moffat, Minister for State, officially launched the service in March 2000. At present the service is provided from the laboratory of the Department of Bacteriology, National University of Ireland, Galway.

The NSSLRL adds a national public health dimension in support of the work of the country’s clinical laboratories. The laboratory assists in the epidemiology and surveillance of Salmonella enterica isolates by the routine testing of extended antimicrobial susceptibilites, serotyping, phage typing and molecular analysis of submitted isolates. By assembly of all Salmonella enterica isolates in a single laboratory, the NSSLRL facilitates recognition and confirmation of links between individual cases of infection, even where outbreaks are widely dispersed.

The NSSLRL employs a wide range of up-to-date standardised diagnostic and molecular techniques. The laboratory has recently widened its spectrum of testing to allow for serological and molecular analysis of Listeria and Shigella species. 
We will also provide web-links with both National and International laboratories and agencies who are involved with human disease, enteric pathogens, epidemiology etc.

The NSSLRL is part of the Medical Microbiology department of Galway University Hospitals (GUH). The Laboratory is located in the Bacteriology Dept. in the Clinical Science Institute, National University of Ireland, Galway (NUIG).

Salmonellosis

Salmonella infection is a significant global public health problem. The types of Salmonella associated with gastroenteritis in humans are often present in the gastrointestinal tract of animals, including animals intended for human consumption. The principal source of human infection is by transfer from animals to humans through the food chain, although person to person transfer may occur. There are more than 2,541 Salmonella serovars. The most frequently reported serovars from humans are S. Typhimurium and S. Enteritidis.

Although sometimes called food poisoning, gastrointestinal disease due to foodborne Salmonella is more aptly named Salmonella foodborne infection because symptoms arise only after the pathogens grows in the intestine (hence symptoms can begin several days after eating a contaminated food). The most prominent symptoms of salmonellosis include vomiting and diarrhoea that often last from 2-5 days.

Salmonellosis in most otherwise healthy people is a self-limiting illness that resolves without the need for antibiotic treatment.  Serious illness may occur in some people, particularly the very young, the very old or those with other illnesses.  Laboratory diagnosis of Salmonella is based on culture of the organism from clinical specimens such as faeces or blood.

Foods most commonly implicated in Salmonellosis are meats and meat products, poultry, eggs, milk and milk products, and water. Salmonella infection is more common in the summer than in the winter, probably because warm environmental conditions are more favorable for growth of microorganisms in foods. Prevention depends on good food-processing practices, proper refrigeration and adequate cooking.

The infections known as typhoid fever and paratyphoid fever are associated with particular serovars of Salmonella enterica known as Salmonella Typhi or Paratyphi. Infection with these serovars frequently involves invasion into the bloodstream. These Salmonella serovars do not occur in animals and so spread is from person to person either directly, or through contaminated food or water.  Typhoid fever is not usually found in Ireland but occurs in people who have recently visited or arrived from a number of countries outside Europe.

Carriage of Salmonella

After a person with Salmonella has recovered and feels well they may still continue to shed Salmonella in their faeces.  The organism may persist for some weeks and occasionally for longer.  For some categories of worker it is not possible to return to work until the person is no longer carrying Salmonella.  It is usually considered that 3 individual specimens, with at least a day between each specimen is necessary to establish that the person is no longer infected with salmonella.  A person carrying Salmonella should be especially careful to maintain good hand washing practices. 

 

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