Data collection on the occurrence of Salmonella along the food chain is an important element of the implementation of Salmonella control programs in EU Member States. Consequently, it is possible to evaluate the current epidemiological situation and trends of infection over time, as well as identify the sources and routes of the pathogen’s spread. The article presents the occurrence of Salmonella serovars in the years 2005-2010 in Poland and shows their epidemiological significance as a cause of infections in animals. Slide agglutination was used to identify Salmonella serovars of 5264 isolates originating from animals, foods, feeds, organic fertilizers and sewage sludge. A decrease in the occurrence of Salmonella Enteritidis and Salmonella Typhimurium in poultry was found, probably as a consequence of the implementation of national control programs in breeding flocks of Gallus gallus, laying hens, and broilers. Simultaneously, the epidemiological impact of other serovars, such as S. Mbandaka or S. Kentucky has increased. During the last six years Salmonella Typhimurium, Enteritidis and Derby were the most frequently found serovars in pigs. The swine-specific S. Choleraesuis as well as S. Bredeney, S. Goldcoast, S. Infantis, S. Hadar, S. Mbandaka and autoagglutinating isolates were found in less than 10% of investigated isolates. Serovars S. Typhimurium and S. Enteritidis were most prevalent in geese and ducks. Occurrence of the same Salmonella serovars in humans and animals and food might indicate their epidemiological links . There was no explicit domination of particular Salmonella serovars in isolates from feed and the environment of their production. Eight out of ten of the most prevalent Salmonella serovars for animals and humans were found in organic fertilizers and sewage sludge, which confirmed the crucial role of animal reservoirs in the circulation of this pathogen in nature. The presented epidemiological data might also be useful in laboratories for the selection of diagnostic sera for Salmonella identification and thus improve their work.
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