Outbreak of Salmonella enterica serotype I 4,5,12:i:- infections: the challenges of hypothesis generation and microwave cooking
| Autor: | R. Sowadsky, Paul M. Griffin, Kirk E. Smith, Thai-An Nguyen, Jana L. Austin, Olga L. Henao, Ian T. Williams, P. L. White, I. Azzam, R. V. Tauxe, P. C. Lafon, Stephanie Meyer, Eija Trees, Rajal K. Mody |
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| Rok vydání: | 2013 |
| Předmět: |
Serotype
Adult Male Food Safety Adolescent Epidemiology Disease Outbreaks Young Adult Food Labeling Environmental health Medicine Humans Food science Cooking Child Aged Aged 80 and over biology business.industry Data Collection Product testing technology industry and agriculture Outbreak Infant Salmonella enterica Middle Aged biology.organism_classification Food safety Original Papers United States Food labeling Infectious Diseases Case-Control Studies Child Preschool Female Salmonella Food Poisoning Public Health business Frozen Foods |
| Zdroj: | Epidemiol Infect |
| ISSN: | 1469-4409 |
| Popis: | SUMMARYWe investigated an outbreak of 396Salmonella entericaserotype I 4,5,12:i:- infections to determine the source. After 7 weeks of extensive hypothesis-generation interviews, no refined hypothesis was formed. Nevertheless, a case-control study was initiated. Subsequently, an iterative hypothesis-generation approach used by a single interviewing team identified brand A not-ready-to-eat frozen pot pies as a likely vehicle. The case-control study, modified to assess this new hypothesis, along with product testing indicated that the turkey variety of pot pies was responsible. Review of product labels identified inconsistent language regarding preparation, and the cooking instructions included undefined microwave wattage categories. Surveys found that most patients did not follow the product's cooking instructions and did not know their oven's wattage. The manufacturer voluntarily recalled pot pies and improved the product's cooking instructions. This investigation highlights the value of careful hypothesis-generation and the risks posed by frozen not-ready-to-eat microwavable foods. |
| Databáze: | OpenAIRE |
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