Nationwide outbreak of Salmonella Montevideo infections associated with contaminated imported black and red pepper: warehouse membership cards provide critical clues to identify the source
| Autor: | D. Quilliam, C. Barton Behravesh, Ian T. Williams, K. Macdonald, J. Besser, Nicola Marsden-Haug, E. Julian, Samir V. Sodha, S. Dalton, J. Pringle, Lori Saathoff-Huber, Bonnie Kissler, Laura Gieraltowski, V. Howard-King, D. Elder, D. von Stein, M. Parish, Anagha Loharikar |
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| Rok vydání: | 2012 |
| Předmět: |
Adult
Male Salmonella montevideo Gastrointestinal Salmonella Adolescent Epidemiology medicine.disease_cause Disease Outbreaks Food Supply Young Adult Environmental health Pepper medicine Humans Food microbiology Serotyping Child Aged Aged 80 and over Enteric bacteria business.industry Commerce Infant Outbreak Middle Aged Contamination Original Papers United States Electrophoresis Gel Pulsed-Field Warehouse Biotechnology Salmonella Food Poisoning Infectious Diseases outbreaks Case-Control Studies Child Preschool Food Microbiology Female Capsicum Piper nigrum business |
| Zdroj: | Epidemiology and Infection |
| ISSN: | 1469-4409 0950-2688 |
| DOI: | 10.1017/s0950268812001859 |
| Popis: | SUMMARYIn November 2009, we initiated a multistate investigation of Salmonella Montevideo infections with pulsed-field gel electrophoresis pattern JIXX01.0011. We identified 272 cases in 44 states with illness onset dates ranging from 1 July 2009 to 14 April 2010. To help generate hypotheses, warehouse store membership card information was collected to identify products consumed by cases. These records identified 19 ill persons who purchased company A salami products before onset of illness. A case-control study was conducted. Ready-to-eat salami consumption was significantly associated with illness (matched odds ratio 8·5, 95% confidence interval 2·1–75·9). The outbreak strain was isolated from company A salami products from an environmental sample from one manufacturing plant, and sealed containers of black and red pepper at the facility. This outbreak illustrates the importance of using membership card information to assist in identifying suspect vehicles, the potential for spices to contaminate ready-to-eat products, and preventing raw ingredient contamination of these products. |
| Databáze: | OpenAIRE |
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