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 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.

scholarly journals Foodborne general outbreaks of Salmonella Enteritidis phage type 4 infection, England and Wales, 1992–2002: where are the risks?

2005 ◽  
Vol 133 (5) ◽  
pp. 795-801 ◽  
Author(s):  
I. A. GILLESPIE ◽  
S. J. O'BRIEN ◽  
G. K. ADAK ◽  
L. R. WARD ◽  
H. R. SMITH
Keyword(s):  
Disease Surveillance ◽  
Salmonella Enteritidis ◽  
Communicable Disease ◽  
Phage Type ◽  
Control Measures ◽  
Cross Contamination ◽  
Protection Agency ◽  
Egg Products ◽  
Foodborne Outbreaks ◽  
Residential Institutions

Foodborne outbreaks of Salmonella enterica serovar Enteritidis phage type 4 (PT4) infection (n=497), reported to the Health Protection Agency Communicable Disease Surveillance Centre between 1992 and 2002, were compared with other pathogens (n=1148) to determine factors (season, setting, food vehicles, food safety faults) associated with this pathogen. Logistic regression was applied to control for potential confounding. Foodborne general outbreaks of S. Enteritidis PT4 infection were more likely to occur in the spring and summer, and were more often linked to schools, private residences and residential institutions. Eggs, egg products and the use of raw shell egg were strongly associated with this pathogen. Most outbreaks were linked to cross-contamination and inadequate heat treatment. This paper describes the decline in the S. Enteritidis PT4 epidemic, providing evidence that control measures introduced, e.g. improved biosecurity and vaccination, have worked. Continued surveillance of human and veterinary salmonellosis is essential to detect future problems.

scholarly journals Two outbreaks of Salmonella Enteritidis phage type 8 linked to the consumption of Cantal cheese made with raw milk, France, 2001

2003 ◽  
Vol 8 (7) ◽  
pp. 151-156 ◽  
Author(s):  
S Haeghebaert ◽  
P Sulem ◽  
L Deroudille ◽  
E. Vanneroy-Adenot ◽  
O Bagnis ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Phage Type ◽  
Raw Milk ◽  
Reference Centre ◽  
South West ◽  
Human Salmonellosis ◽  
Salmonella Serotype ◽  
Industrialised Countries ◽  
Community Outbreaks ◽  
Foodborne Infections

Salmonelloses are one are the main causes of foodborne infections in industrialised countries. In France, the incidence of human salmonellosis recorded by the National Reference Centre for Salmonella and Shigella (CNRSS) in 2001 was 21 cases per 100 000 inhabitants, and Salmonella serotype Enteritidis represented 39% of cases (1). This article reports the investigation results of two community outbreaks of salmonellosis that occurred simultaneously in the south west of France, and which were linked to the consumption of cheese made from raw milk.

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 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.

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 The role of home-made ice cream as a vehicle of Salmonella enteritidis phage type 4 infection from fresh shell eggs

1994 ◽  
Vol 113 (1) ◽  
pp. 21-29 ◽  
Author(s):  
D. Morgan ◽  
S. L. Mawer ◽  
P. L. Harman
Keyword(s):  
Salmonella Enteritidis ◽  
Room Temperature ◽  
Phage Type ◽  
Ice Cream ◽  
Lag Phase ◽  
Cross Contamination ◽  
Shell Eggs ◽  
The Family ◽  
Family Outbreak

SUMMARYA family outbreak of Salmonella enteritidis PT4 infection is described in which home-made ice cream was identified as the vehicle of infection. The ice cream contained approximately 105S. enteritidis PT4 organisms per gm and was probably contaminated by an infected shell egg containing between 105−108 organisms. The continued relevance of the Chief Medical Officer's warning on the use of raw shell eggs is highlighted.Home-made ice cream using the same recipe as ice cream that had been incriminated as the cause of the family outbreak of S. enteritidis PT4 infection was used to study the growth of the organism that might have occurred in the 3–4 h it took to prepare the product. When the inoculum was in the stationary phase, as it would be from shell or other cross contamination, there was a lag phase of 3 h before growth occurred at room temperature. Even when actively multiplying organisms were introduced, as may be found in an infected egg, there was less than 3 log10 increase in the salmonella count in 4 h at room temperature. It was, therefore, given the high S. enteritidis count, unlikely that the ice cream was cross-contaminated.By contrast, raspberry sorbet at pH 3·73 proved to be lethal to a large inoculum of S. enteritidis and may be a relatively safe raw egg containing product.

Acinetobacter baumannii: Association between Environmental Contamination of Patient Rooms and Occupant Status

2013 ◽  
Vol 34 (5) ◽  
pp. 517-520 ◽  
Author(s):  
L. Silvia Munoz-Price ◽  
Nicholas Namias ◽  
Timothy Cleary ◽  
Yovanit Fajardo-Aquino ◽  
Dennise DePascale ◽  
...  
Keyword(s):  
Confidence Interval ◽  
Acinetobacter Baumannii ◽  
Environmental Contamination ◽  
Gel Electrophoresis ◽  
Odds Ratio ◽  
Pulsed Field Gel Electrophoresis ◽  
Carrier Status ◽  
Environmental Isolates ◽  
Pulsed Field

We aimed to determine the association between the presence ofAcinetobacter baumanniiin patient rooms and the carrier status of the occupants. Fifty-six (39%) of 143 rooms withA. baumannii– positive patients had results positive forA. baumannii.Only 49 (10%) of 485 rooms withA. baumannii-negative patients were positive (odds ratio, 5.72 [95% confidence interval, 3.66–8.96];P< .0001). Clinical and environmental isolates shared pulsed-field gel electrophoresis patterns.

Two separate outbreaks of Salmonella enteritidis phage type 14b food poisoning linked to the consumption of the same type of frozen food

Public Health ◽  
2006 ◽  
Vol 120 (9) ◽  
pp. 817-823 ◽  
Author(s):  
I. Holtby ◽  
G.M. Tebbutt ◽  
S. Anwar ◽  
J. Aislabie ◽  
V. Bell ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Phage Type ◽  
Food Poisoning ◽  
Frozen Food

scholarly journals Phage types of Salmonella Enteritidis isolated from clinical and food samples, and from broiler carcasses in Southern Brazil

2003 ◽  
Vol 45 (1) ◽  
pp. 01-04 ◽  
Author(s):  
Luciana Ruschel dos Santos ◽  
Vladimir Pinheiro do Nascimento ◽  
Sílvia Dias de Oliveira ◽  
Dália P. Rodrigues ◽  
Eliane Moura Falavina dos Reis ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Salmonella Enteritidis ◽  
Phage Type ◽  
Food Poisoning ◽  
Biological Materials ◽  
Food Samples ◽  
Phage Typing ◽  
Southern Brazil ◽  
Human Food ◽  
Phage Types

272 isolates of Salmonella Enteritidis (111 isolated from frozen broiler chicken carcasses, 126 from human food and other biological materials involved in food poisoning outbreaks and 35 from different poultry materials) were selected for phage typing. From these, 111 were phage typed, 57.65% being classified as phage type 4, 32.43% as phage type 4a, 3.60% as phage type 6a and 0.90% as phage type 7, whereas 5.40% samples were not phage typeable. The predominance of phage type 4 is in agreement with the results published worldwide, and reinforces the need for studies related to the epidemiological meaning of these findings.

Sign in / Sign up

Export Citation Format

Share Document