scholarly journals A hospital outbreak of salmonella food poisoning due to inadequate deep-fat frying

1996 ◽  
Vol 116 (2) ◽  
pp. 155-160 ◽  
Author(s):  
M. R. Evans ◽  
P. G. Hutchings ◽  
C. D. Ribeiro ◽  
D. Westmoreland
Keyword(s):  
Cohort Study ◽  
Salmonella Enteritidis ◽  
Phage Type ◽  
Food Poisoning ◽  
Deep Fat Frying ◽  
Shell Eggs ◽  
Hospital Outbreak ◽  
Cooking Process ◽  
Microbiological Testing ◽  
Handicapped People

SUMMARYIn an outbreak of plasmid-free Salmonella enteritidis phage type 4 (PT4) food poisoning at a hospital for mentally handicapped people in July 1990, 101 residents and 8 staff were affected and a cohort study implicated beef rissoles cooked by deep-fat frying as the vehicle of infection (relative risk 2·92, 95% confidence interval 1·73–4·93, P ≪ 0·001). Replication of the cooking process demonstrated that the rissoles achieved core temperatures of only 48–60 °C despite external temperatures of 91–95 °C and an oil temperature of 142–154 °C. No residual food was available for microbiological testing but plasmid-containing S. enteritidis PT 4 was isolated in shell eggs from the hospital kitchen.

scholarly journals Chaos under canvas: a Salmonella enteritidis PT 6B outbreak

1995 ◽  
Vol 115 (3) ◽  
pp. 513-517 ◽  
Author(s):  
R. F. Brugha ◽  
A. J. Howard ◽  
G. R. Thomas ◽  
R. Parry ◽  
L. R. Ward ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Phage Type ◽  
Food Poisoning ◽  
Contributory Factor ◽  
Epidemiological Evidence ◽  
Shell Eggs ◽  
Source Of Infection ◽  
North Wales ◽  
Subsequent Storage ◽  
And Storage

SummaryAn outbreak of Salmonella enteritidis PT 6B food poisoning, the first reported of this recently described phage type, resulted in illness among 46 of 49 members of a camping group in North Wales. 33 of whom were hospitalized. Epidemiological evidence (P < 0·0001) indicated that a lemon meringue pie was the vehicle of infection. Fresh shell eggs, stored after purchase at ambient temperature, appear to be the most likely source of infection, with multiplication during preparation and subsequent storage of the pie a significant contributory factor. Campers may be at greater risk than others and should consider the use of cold boxes for the transport and storage of eggs, and avoid the preparation of lightly cooked egg products under these basic conditions.

scholarly journals An investigation into an outbreak of Salmonella enteritidis phagetype 4 infection and the consumption of custard slices and trifles

1992 ◽  
Vol 109 (3) ◽  
pp. 397-403 ◽  
Author(s):  
G. H. Barnes ◽  
A. T. Edwards
Keyword(s):  
Salmonella Enteritidis ◽  
Case Control Study ◽  
Phage Type ◽  
Food Poisoning ◽  
Case Control ◽  
Human Consumption ◽  
Epidemiological Investigation ◽  
Shell Eggs ◽  
Control Study

SUMMARYEpidemiological investigation into an outbreak of food poisoning in 17 patients caused by Salmonella enteritidis phage-type 4 demonstrated a highly significant association with consumption of custard, retailed in custard slices and trifles from a bakery on one day. The bakery had changed their recipe for custard 2 weeks earlier to include fresh shell eggs and had not followed earlier national advice on cooking eggs for human consumption. The case-control study supports earlier work associating Salmonella enteritidis phage-type 4 infection with consumption of uncooked or lightly cooked shell eggs.

scholarly journals Changing patterns of Salmonella serovars: increase of Salmonella Enteritidis in São Paulo, Brazil

1996 ◽  
Vol 38 (5) ◽  
pp. 315-322 ◽  
Author(s):  
A.T. Tavechio ◽  
S.A. Fernandes ◽  
B.C. Neves ◽  
A.M.G. Dias ◽  
K. Irino
Keyword(s):  
Environmental Samples ◽  
Salmonella Enteritidis ◽  
Food Poisoning ◽  
Significant Rise ◽  
Blood Cultures ◽  
Shell Eggs ◽  
Commercial Feed ◽  
Changing Patterns ◽  
Immunodeficiency Syndrome ◽  
Human Infections

Serovars of a total of 5,490 Salmonella strains isolated during the period of 1991-95, from human infections (2,254 strains) and from non-human materials (3,236 strains) were evaluated. In the studied period, 81 different serovars were determined among human isolates. Salmonella Enteritidis corresponded to 1.2% in 1991, 2% in 1992, 10.1% in 1993, 43.3% in 1994, and 64.9% in 1995 of all isolates. A significant rise on the isolation of this serovar was seen since 1993 linked to food poisoning outbreaks. It is reported also an increase on the isolation of S. Enteritidis from blood cultures, associated mainly with patients with immunodeficiency syndrome. S. Enteritidis was prevalent among one hundred and thirty different serovars isolated from non-human sources. Increasing number of isolation of this serovar was seen from shell eggs, breeding flocks and from environmental samples. It is also reported a contamination of commercial feed stuffs by S. Enteritidis which represents a major concern for Brazilian poultry industry.

scholarly journals Salmonella outbreak from microwave cooked food

1995 ◽  
Vol 115 (2) ◽  
pp. 227-230 ◽  
Author(s):  
M. R. Evans ◽  
S. M. Parry ◽  
C. D. Ribeiro
Keyword(s):  
Salmonella Enteritidis ◽  
Phage Type ◽  
Food Poisoning ◽  
Microwave Oven ◽  
Microbiological Analysis ◽  
Microwave Cooking ◽  
Faecal Samples ◽  
Full Power ◽  
Cooked Food

SummaryFollowing a buffet meal served to six guests at a private domestic function, five of the guests and the host developed symptoms of food poisoning. Salmonella enteritidis phage type 4 (PT4) was isolated from all four individuals who submitted faecal samples for investigation. Leftover samples of a savoury rice dish consumed by all six ill persons contained 6×103/gm Salmonella enteritidis PT4. The rice salad comprised boiled rice, raw carrots, eggs, cheese and curry powder. The curry powder and remainder of the pack of six eggs were negative on microbiological analysis. The rice dish had been prepared by heating in a 500 W microwave oven with a rotating turntable on full power for 5 min. Although the hazards of inadequate microwave cooking are well recognized, this is only the second outbreak of food poisoning from microwave cooking to be reported.

Survey of Salmonella Contamination of Non–United Kingdom-Produced Raw Shell Eggs on Retail Sale in the Northwest of England and London, 2005 to 2006

2007 ◽  
Vol 70 (10) ◽  
pp. 2259-2265 ◽  
Author(s):  
C. L. LITTLE ◽  
S. WALSH ◽  
L. HUCKLESBY ◽  
S. SURMAN-LEE ◽  
K. PATHAK ◽  
...  
Keyword(s):  
United Kingdom ◽  
Salmonella Enteritidis ◽  
Phage Type ◽  
Control Measures ◽  
Retail Sale ◽  
England And Wales ◽  
Shell Eggs ◽  
Phage Types ◽  
Weighted Prevalence

This survey was prompted by a change in the epidemiology of Salmonella Enteritidis infections in England and Wales and elsewhere in Europe and, to our knowledge, is the first survey to provide information on Salmonella contamination of non–United Kingdom eggs on retail sale. Based on 10,464 non–United Kingdom eggs (1,744 pooled samples of six eggs) purchased between March 2005 and July 2006, the total weighted prevalence estimate for all Salmonella detected in non–United Kingdom eggs was 3.3%. Of the eggs sampled, most were produced in Spain (66.3%), France (20.0%), or The Netherlands (7.4%). Salmonella was detected from 4.4 and 0.3% of eggs produced in Spain and France, respectively, with weighted prevalence estimates. Eight different Salmonella serotypes were recovered from non–United Kingdom eggs, of which Salmonella Enteritidis predominated, with an estimated prevalence of 2.6%. Salmonella Enteritidis was obtained only from Spanish eggs. Nine different phage types of Salmonella Enteritidis were identified, with phage type 1 found to be the predominant phage type. Most of the Salmonella Enteritidis isolates obtained from Spanish eggs in the survey were resistant to nalidixic acid with concomitant decreased susceptibility to ciprofloxacin (0.125 to 1.0 mg/liter) or ampicillin (8.0 mg/liter). Salmonella Enteritidis phage type 1 until now had not been detected in eggs examined as part of previous United Kingdom egg surveys but has been detected in eggs of Spanish origin examined during recent national outbreaks of Salmonella Enteritidis non–phage type 4 infections in England and Wales. Eggs are a commonly consumed food that may occasionally be contaminated with Salmonella. The rates of contamination may be linked to the origin of the eggs. Consumers and caterers need to be aware of this continuing hazard, adopt appropriate control measures, and follow advice provided by national food agencies in order to reduce the risk of infection.

scholarly journals Consecutive salmonella outbreaks traced to the same bakery

1996 ◽  
Vol 116 (2) ◽  
pp. 161-167 ◽  
Author(s):  
M. R. Evans ◽  
J. P. Tromans ◽  
E. L. S. Dexter ◽  
C. D. Ribeiro ◽  
D. Gardner
Keyword(s):  
Confidence Interval ◽  
Environmental Contamination ◽  
Odds Ratio ◽  
Salmonella Enteritidis ◽  
Phage Type ◽  
Food Poisoning ◽  
Cross Contamination ◽  
Sponge Cake ◽  
Community Outbreaks ◽  
Cleaning And Disinfection

SUMMARYTwo consecutive community outbreaks of Salmonella enteritidis phage type 4 (PT4) traced to the same bakery occurred in Cardiff, Wales during August–September 1992. In the first outbreak, illness was associated with eating custard slices (odds ratio 23·8, 95% confidence interval 6·5–94·4, P < 0·0001), and in the second, with eating fresh cream cakes (odds ratio 15·8, 95% confidence interval 1·6–374, P = 0·004). Environmental investigations implicated cross-contamination during preparation of the cold-custard mix as the cause of the first outbreak, and inadequate cleaning and disinfection of nozzles used for piping cream in the second outbreak. S. enteritidis PT4 was isolated from fresh cream sponge cake retained by a case and from two fresh cream cakes and four environmental swabs obtained at the bakery. This incident illustrates the hazard of widespread environmental contamination with salmonella and the need for thorough environmental cleansing of any premises implicated in an outbreak of food poisoning.

scholarly journals Salmonella Enteritidis outbreak associated with a school-lunch dessert: cross-contamination and a long incubation period, Japan, 2001

2004 ◽  
Vol 132 (5) ◽  
pp. 873-879 ◽  
Author(s):  
T. MATSUI ◽  
S. SUZUKI ◽  
H. TAKAHASHI ◽  
T. OHYAMA ◽  
J. KOBAYASHI ◽  
...  
Keyword(s):  
Incubation Period ◽  
Salmonella Enteritidis ◽  
Phage Type ◽  
School Lunch ◽  
Food Samples ◽  
Outbreak Detection ◽  
Phage Types ◽  
Adequate Food ◽  
Microbiological Testing ◽  
History Of

A Salmonella Enteritidis (SE) outbreak in Japan was investigated with an observational study, analytical epidemiology and bacteriological examination (including phage typing). The outbreak occurred among 96 schoolchildren, and was caused by SE phage type 1. The outbreak source was dessert buns served at a school lunch (RR 42·55, 95% CI 5·93–305·11, P<0·001). The buns were probably cross-contaminated from eggs from a factory with a history of SE-contaminated products. The incubation period was longer than usual (3–16 days, median 8 days). A low contaminating dose may account for the long incubation period and low attack rate. Outbreak detection was hampered by the absence of routine Salmonella surveillance in Japan. The investigation was complicated by concurrent illnesses from other SE phage types. It was successful, in part, because adequate food samples were available for microbiological testing.

scholarly journals A comparison ofSalmonella enteritidisphage types from egg-associated outbreaks and implicated laying flocks

1993 ◽  
Vol 110 (1) ◽  
pp. 17-22 ◽  
Author(s):  
S. Altekruse ◽  
J. Koehler ◽  
F. Hickman-Brenner ◽  
R. V. Tauxe ◽  
K. Ferris
Keyword(s):  
United States ◽  
Salmonella Enteritidis ◽  
Phage Type ◽  
The United States ◽  
Department Of Agriculture ◽  
Internal Organs ◽  
Human Food ◽  
Shell Eggs ◽  
Phage Types ◽  
Food Borne

SUMMARYInfections due toSalmonella enteritidisare increasing worldwide. In the United States, between 1985 and 1989. 78% of theS. enteritidisoutbreaks in which a food vehicle was identified implicated a food containing raw or lightly cooked shell eggs.Under a US Department of Agriculture regulation published in 1990, eggs implicated in human food-borneS. enteritidisoutbreaks were traced back to the source flock. The flock environment and the internal organs of a sample of hens were tested forS. enteritidis. We compared theS. enteritidisphage types of isolates from 18 human, egg-associated outbreaks and the 15 flocks implicated through traceback of these outbreaks. The predominant human outbreak phage type was recovered from the environment in 100% of implicated flocks and from the internal organs of hens in 88% of implicated flocks we tested. The results support the use of phage typing as a tool to identify flocks involved in humanS. enteritidisoutbreaks.

scholarly journals RAPD/PCR AND PHAGE TYPING OF SALMONELLA ENTERITIDIS ISOLATED FROM POULTRY AND FOOD POISONING OUTBREAKS

2008 ◽  
Vol 75 (1) ◽  
pp. 91-94
Author(s):  
L.R. dos Santos ◽  
A.R. Ribeiro ◽  
S.D. de Oliveira ◽  
L.B. Rodrigues ◽  
M.L. Flores ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Random Amplified Polymorphic Dna ◽  
Phage Type ◽  
Food Poisoning ◽  
Food Samples ◽  
Laboratory Method ◽  
Phage Typing ◽  
Economic Losses ◽  
Phage Types ◽  
Rapd Pcr

ABSTRACT Salmonella Enteritidis (SE) is an important pathogen, causing both food poisoning outbreaks in humans and economic losses to the poultry industry, being also widely spread in the environment. This work aimed to identify SE phage types and to standardize the Random Amplified Polymorphic DNA (RAPD) for evaluating SE isolates obtained from different origins. To do so, 238 SE strains were selected, of which 104 were isolated from broiler carcasses, 106 from food samples and human biological materials involved in food poisoning outbreaks and 28 from different poultry materials. Among these 238 SE isolates, 111 were phage typed, and 57.7% (64/ 111) corresponded to phage type (PT) 4, 32.4% (36/111) to PT 4a, 3.6% (4/111) to PT 6a and 0.9% (1/111) to PT 7, whereas 5.4% .6/111) of the strains were not typeable (RDNC, reacts but does not conform). After the standardization of amplification conditions, all 238 SE isolates were submitted to RAPD/PCR. Among these, 91.8% (217/238) were classified as pattern A. Twenty-one isolates were differentiated into four patterns and into seven subtypes with the use of primer 1254, and into four patterns and ten subtypes using primer OPB 17. The combination of phage typing and RAPD/PCR proved to be a useful tool in epidemiological investigations. RAPD/PCR can be easily used as a routine laboratory method, thus helping with the monitoring of SE isolates and contributing to the establishment of effective Salmonella Enteritidis control and preventive programs.

Lessons Learned from a Salmonella Enteritidis Phage Type 4 Outbreak in Austria, 2005

2007 ◽  
Vol 70 (1) ◽  
pp. 35-39 ◽  
Author(s):  
DANIELA SCHMID ◽  
ANITA LUCKNER-HORNISCHER ◽  
GERDA HOLZHAMMER ◽  
DIETMAR ROKITA ◽  
MARTIN FEDERSPIEL ◽  
...  
Keyword(s):  
Egg Production ◽  
Salmonella Enteritidis ◽  
Phage Type ◽  
Control Program ◽  
Case Definition ◽  
Lessons Learned ◽  
Production Plant ◽  
Quality Control Program ◽  
Negative Results ◽  
Microbiological Testing

An outbreak of gastroenteritis due to Salmonella Enteritidis phage type 4 occurred in people who attended a traditional hunting festivity in a small village in western Austria 6 through 11 November 2005. Of approximately 250 attendees, 227 had consumed dishes offered at the festival, and of these consumers 35 persons fulfilled the outbreak case definition (attack rate of 15.4%). Spätzle (traditional pastalike side dish) was most likely the contaminated part of the incriminated main course (relative risk of 18.9, 95% confidence interval of 4.6 to 76.7; P &lt; 0.001). Thirteen eggs that remained from the preparation of the spätzle were negative for Salmonella when tested individually without shell disinfection, as were 1,200 eggs collected at the egg production plant and examined with shell disinfection. The back-traced egg production farm had been initially certified as Salmonella free by a voluntary quality control program. However, an intensified environmental investigation of the incriminated egg production farm performed in the first quarter of 2006 and based on an appropriate method of sampling revealed Salmonella Enteritidis phage type 4 in 4 of 13 flocks. Although a combination of epidemiological and microbiological investigations allowed elucidation of the mode of spread, no restrictions were placed on the incriminated flocks of laying hens. These flocks were kept in production until they were stalled out due to age in August 2006. In June 2006, a cluster of 23 cases of Salmonella Enteritidis phage type 6 infection was again associated with this egg production farm. Evidence provided by epidemiological analyses is often disregarded by decision makers. However, negative results from microbiological testing of food involved in an outbreak are often weighted as strong evidence against a causal association between that food and the outbreak.

Sign in / Sign up

Export Citation Format

Share Document