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 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 Reveal® Salmonella Enteritidis Test for Detection of Salmonella Enteritidis in Shell Eggs and Environmental Samples

2011 ◽  
Vol 94 (4) ◽  
pp. 1125-1137 ◽  
Author(s):  
Balamurugan Jagadeesan ◽  
Stephanie Curry ◽  
Debra Foti ◽  
Lauren Peterson ◽  
Rebecca Wilson ◽  
...  
Keyword(s):  
Environmental Samples ◽  
Salmonella Enteritidis ◽  
Reference Method ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Chi Square ◽  
Reference Procedure ◽  
Shell Eggs ◽  
Enrichment Procedure ◽  
Significant Difference ◽  
Chi Square Analysis

Abstract Reveal®Salmonella Enteritidis (SE) is a lateral flow-based immunodiagnostic assay used for rapid detection of Salmonella enterica serovar Enteritidis from pooled shell eggs and environmental samples. This assay uses highly specific antibodies to accurately detect S. Enteritidis. Studies were conducted to compare the performance of this test against reference procedures for detection of S. Enteritidis from both pooled shell eggs and environmental samples. Pooled shell eggs were inoculated with low levels of S. Enteritidis and were enriched according to the procedure prescribed by the U.S. Food and Drug Administration. Uninoculated samples were included in each trial. Reveal SE exhibited 100% sensitivity and 100% specificity in comparison to the reference method in all trials. An abbreviated 48 h/(no hold) enrichment procedure was also developed and validated for detection of S. Enteritidis from pooled shell egg samples. This shortened enrichment procedure can be used in conjunction with the Reveal SE test and offers a significant enrichment time savings of 96 h. Chi-square analysis revealed that there was no significant difference between the abbreviated Reveal method and the reference procedure for detection of S. Enteritidis from pooled shell egg samples. Out of 245 natural drag swabs screened internally, only three samples tested Reveal SE positive and were confirmed by the reference procedure, resulting in 100% sensitivity and 100% specificity. An external laboratory screened 147 poultry house environmental samples and obtained 35 Reveal SE confirmed positives for Reveal SE sensitivity of 100% and specificity of 90%. Inoculation trials with drag swabs resulted in 96% sensitivity and 100% specificity. Thus, these data demonstrate that Reveal SE is a highly sensitive and specific assay for the detection of S. Enteritidis from both pooled shell eggs and environmental samples.

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 Leptospirosis patient with AIDS the first case reported

1994 ◽  
Vol 27 (1) ◽  
pp. 39-42 ◽  
Author(s):  
Elizabeth de Souza Neves ◽  
Martha Maria Pereira ◽  
Maria Clara Gutierrez Galhardo ◽  
Adriana Caroli ◽  
Jarbas Andrade ◽  
...  
Keyword(s):  
Clinical Course ◽  
Blood Cultures ◽  
Agglutination Test ◽  
Leptospira Interrogans ◽  
First Case ◽  
Positive Urine ◽  
Maximum Titer ◽  
Acquired Immunodeficiency ◽  
Low Levels ◽  
Immunodeficiency Syndrome

A case of renal icterohaemorrhagic leptospirosis involving a patient with acquired immunodeficiency syndrome (AIDS) is reported. Despite the low levels of CD4+ Tlymphocytes, the clinical course of leptospirosis was similar to that observed in non-immunodepressed patients, and no worsening of AIDS occurred due to the infebtion by the spirochete. Serologic conversion was observed in the microscopic agglutination test, with maximum titer of1:3,200. The patient had positive urine cultures for Leptospira interrogans for two months, whereas blood cultures were negative.

scholarly journals Dose–response effects in an outbreak of Salmonella enteritidis

1994 ◽  
Vol 112 (1) ◽  
pp. 13-23 ◽  
Author(s):  
E. D. Mintz ◽  
M. L. Cartter ◽  
J. L. Hadler ◽  
J. T. Wassell ◽  
J. A. Zingeser ◽  
...  
Keyword(s):  
Incubation Period ◽  
Salmonella Enteritidis ◽  
Subjective Rating ◽  
Exposure Group ◽  
Group V ◽  
High Exposure ◽  
Shell Eggs ◽  
Duration Of Illness ◽  
Low Exposure

SummaryThe effects of ingested Salmonella enteritidis (SE) dose on incubation period and on the severity and duration of illness were estimated in a cohort of 169 persons who developed gastroenteritis after eating hollandaise sauce made from grade–A shell eggs. The cohort was divided into three groups based on self–reported dose of sauce ingested. As dose increased, median incubation period decreased (37 h in the low exposure group 21 h in the medium exposure group v. 17·5 h. in the high exposure group, P = 0.006) and greater proportions reported body aches (71 v. 85 v. 94%, P = 0.0009) and vomiting (21 v. 56 v. 57%, P = 0.002). Among 118 case-persons who completed a follow–up questionnaire, increased dose was associated with increases in median weight loss in kilograms (3.2 v. 4.5 v. 5.0, P = 0.0001), maximum daily number of stools (12.5 v. 15.0 v. 20.0, P = 0.02), subjective rating of illness severity (P = 0.0007), and the number of days of confinement to bed (3.0 v. 6.5, P = 0.04). In this outbreak, ingested dose was an important determinant of the incubation period, symptoms and severity of acute salmonellosis.

Validation of the Reveal® 2.0 Group D1 Salmonella Test for Detection of Salmonella Enteritidis in Raw Shell Eggs and Poultry-Associated Matrixes

2016 ◽  
Vol 99 (4) ◽  
pp. 1017-1024 ◽  
Author(s):  
Mark Mozola ◽  
Preetha Biswas ◽  
Ryan Viator ◽  
Emily Feldpausch ◽  
Debra Foti ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Probability Of Detection ◽  
Poultry Feed ◽  
Operating Parameters ◽  
Department Of Agriculture ◽  
Shell Eggs ◽  
Chicken Carcass ◽  
Inspection Service ◽  
The U.S ◽  
Culture Procedure

Abstract A study was conducted to assess the performance of the Reveal® 2.0 Group D1 Salmonella lateral flow immunoassay for use in detection of Salmonella Enteritidis (SE) in raw shell eggs and poultry-associated matrixes, including chicken carcass rinse and poultry feed. In inclusivity testing, the Reveal 2.0 test detected all 37 strains of SE tested. The test also detected all but one of 18 non-Enteritidis somatic group D1 Salmonella serovars examined. In exclusivity testing, none of 42 strains tested was detected. The exclusivity panel included Salmonella strains of somatic groups other than D1, as well as strains of other genera of Gram-negative bacteria. In matrix testing, performance of the Reveal 2.0 test was compared to that of the U.S. Department of Agriculture, Food Safety and Inspection Service Microbiology Laboratory Guidebook reference culture procedure for chicken carcass rinse and to that of the U.S. Food and Drug Administration Bacteriological Analytical Manual for raw shell eggs and poultry feed. For all matrixes evaluated, there were no significant differences in the ability to detect SE when comparing the Reveal 2.0 method and the appropriate reference culture procedure as determined by probability of detection statistical analysis. The ability of the Reveal 2.0 test to withstand modest perturbations to normal operating parameters was examined in robustness experiments. Results showed that the test can withstand deviations in up to three operating parameters simultaneously without significantly affecting performance. Real-time stability testing of multiple lots of Reveal 2.0 devices established the shelf life of the test device at 16 months postmanufacture.

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.

Growth and Heat Resistance of Salmonella enteritidisin Refrigerated and Abused Eggs

1993 ◽  
Vol 56 (11) ◽  
pp. 927-931 ◽  
Author(s):  
A. MAHDI SAEED ◽  
CAROL W. KOONS
Keyword(s):  
Heat Resistance ◽  
Salmonella Enteritidis ◽  
Room Temperature ◽  
Storage Temperature ◽  
Phase 1 ◽  
Shell Eggs ◽  
Growth Inhibitory ◽  
Significant Barrier ◽  
The Common ◽  
Salmonella Survival

The effect of storage temperature on the growth and heat resistance of Salmonella enteritidis (SE) in eggs artificially inoculated with 20 CFU per egg has been investigated. SE organisms grew to a stationary phase (1 × 109 CFU/ml of egg) within 2–3 d after storing the eggs at room temperature (23°C), while minimal or no growth occurred in similarly inoculated eggs that were refrigerated at 4°C. None of the common methods of egg cooking was found totally effective in eliminating SE organisms in massively contaminated eggs. SE organisms survived in significantly higher proportions of the eggs that were stored at 23°C than in refrigerated eggs after cooking by different methods (P &lt; 0.05). Higher rates of Salmonella survival after cooking were detected in the eggs that were stored at room temperature for 5 d or longer than in eggs stored for shorter time (P &lt; 0.05). Data from this study indicated: i) storage abuse of eggs can be a major factor in increasing the prevalence of eggborne SE infections by increasing the infectious load and heat resistance of the SE organisms in the contaminated eggs, and ii) that breaking and pooling of eggs immediately before cooking can minimize the substantial multiplication of SE organisms from slightly contaminated eggs. Refrigeration, therefore, can be a significant barrier against SE infections through its growth inhibitory and heat resistance-reducing effects on the SE organisms in contaminated shell eggs as well as in large volumes of liquid eggs intended for pasteurization.

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