Salmonella outbreak from microwave 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.

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The prevalence of Salmonella enteritidis and other Salmonella spp. among Canadian registered commercial layer flocks

Epidemiology and Infection ◽

10.1017/s0950268800048408 ◽

1991 ◽

Vol 106 (2) ◽

pp. 259-270 ◽

Cited By ~ 41

Author(s):

C. Poppe ◽

R. J. Irwin ◽

C. M. Forsberg ◽

R. C. Clarke ◽

J. Oggel

Keyword(s):

Environmental Samples ◽

Salmonella Enteritidis ◽

Phage Type ◽

Salmonella Spp ◽

Faecal Samples ◽

Salmonella Serovars ◽

Feed Samples

SUMMARYA survey was conducted to estimate the prevalence of Salmonella enteritidis and other salmonellas among Canadian commercial egg producing flocks. Environmental (faecal and eggbelt) samples from 152 of 295 (52·9%) randomly selected flocks were contaminated with salmonellas. Thirty-five different salmonella serovars were isolated. Eggbelt samples were more often contaminated with salmonellas than faecal samples (25·7 v. 10·1 %). The most prevalent serovars were S. heidelberg, S. infantis, S. hadar, and S. schwarzengrund; they were isolated from samples of 59/295 (20%), 18/295 (6·1%), 17/295 (5·8%), and 15/295 (5·1%) flocks, respectively. Feed samples of 21/295 (7·2%) flocks were contaminated with salmonellas. Salmonella enteritidis was isolated from the environmental samples of 8/295 (2·7%) flocks. Salmonella enteritidis phage type (PT) 8 was isolated from 5 flocks, PT 13a from 2 flocks, and PT 13 from 1 flock.

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Consecutive salmonella outbreaks traced to the same bakery

Epidemiology and Infection ◽

10.1017/s0950268800052390 ◽

1996 ◽

Vol 116 (2) ◽

pp. 161-167 ◽

Cited By ~ 21

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.

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

Epidemiology and Infection ◽

10.1017/s0950268800052389 ◽

1996 ◽

Vol 116 (2) ◽

pp. 155-160 ◽

Cited By ~ 11

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.

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

Arquivos do Instituto Biológico ◽

10.1590/1808-1657v75p0912008 ◽

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.

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Chaos under canvas: a Salmonella enteritidis PT 6B outbreak

Epidemiology and Infection ◽

10.1017/s0950268800058672 ◽

1995 ◽

Vol 115 (3) ◽

pp. 513-517 ◽

Cited By ~ 3

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.

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

Public Health ◽

10.1016/j.puhe.2006.05.010 ◽

2006 ◽

Vol 120 (9) ◽

pp. 817-823 ◽

Cited By ~ 10

Author(s):

I. Holtby ◽

G.M. Tebbutt ◽

S. Anwar ◽

J. Aislabie ◽

V. Bell ◽

...

Keyword(s):

Salmonella Enteritidis ◽

Phage Type ◽

Food Poisoning ◽

Frozen Food

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

Revista do Instituto de Medicina Tropical de São Paulo ◽

10.1590/s0036-46652003000100001 ◽

2003 ◽

Vol 45 (1) ◽

pp. 01-04 ◽

Cited By ~ 18

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.

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

Epidemiology and Infection ◽

10.1017/s095026880005038x ◽

1992 ◽

Vol 109 (3) ◽

pp. 397-403 ◽

Cited By ~ 15

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.

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