A large point-source outbreak of Salmonella Typhirium linked to chicken, pork and salad rolls from a Vietnamese bakery in Sydney

Norton, Sophie; Huhtinen, Essi; Conaty, Stephen; Hope, Kirsty; Campbell, Brett A.; Tegel, Marianne; Boyd, Rowena; Cullen, Beth

doi:10.5365/wpsar.2012.3.1.001

Cited by 11 publications

(11 citation statements)

References 9 publications

(5 reference statements)

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“…Although no major outbreaks associated with salads have been reported in Singapore, there are numerous reports on outbreaks worldwide associated with salad vegetables and salad dishes contaminated with pathogens such as Listeria monocytogenes, Shigella sonnei, Salmonella spp. and Escherichia coli O157: H7 [ 1 – 5 ]. Ingredients used in salad dishes can be contaminated through various routes along the supply chain.…”

Section: Introductionmentioning

confidence: 99%

Microbial survey of ready-to-eat salad ingredients sold at retail reveals the occurrence and the persistence of Listeria monocytogenes Sequence Types 2 and 87 in pre-packed smoked salmon

et al. 2017

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BackgroundAs the preparation of salads involves extensive handling and the use of uncooked ingredients, they are particularly vulnerable to microbial contamination. This study aimed to determine the microbial safety and quality of pre-packed salads and salad bar ingredients sold in Singapore, so as to identify public health risks that could arise from consuming salads and to determine areas for improvement in the management of food safety.ResultsThe most frequently encountered organism in pre-packed salad samples was B. cereus, particularly in pasta salads (33.3%, 10/30). The most commonly detected organism in salad bar ingredients was L. monocytogenes, in particular seafood ingredients (44.1%, 15/34), largely due to contaminated smoked salmon. Further investigation showed that 21.6% (37/171) of the pre-packed smoked salmon sold in supermarkets contained L. monocytogenes. Significantly higher prevalence of L. monocytogenes and higher Standard Plate Count were detected in smoked salmon at salad bars compared to pre-packed smoked salmon in supermarkets, which suggested multiplication of the organism as the products move down the supply chain. Further molecular analysis revealed that L. monocytogenes Sequence Type (ST) 2 and ST87 were present in a particular brand of pre-packed salmon products over a 4-year period, implying a potential persistent contamination problem at the manufacturing level.ConclusionsOur findings highlighted a need to improve manufacturing and retail hygiene processes as well as to educate vulnerable populations to avoid consuming food prone to L. monocytogenes contamination.Electronic supplementary materialThe online version of this article (doi:10.1186/s12866-017-0956-z) contains supplementary material, which is available to authorized users.

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Section: Introductionmentioning

confidence: 99%

Microbial survey of ready-to-eat salad ingredients sold at retail reveals the occurrence and the persistence of Listeria monocytogenes Sequence Types 2 and 87 in pre-packed smoked salmon

et al. 2017

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“…Associado a esses nutrientes, a falta de higiene dos manipuladores durante o preparo e manuseio dos alimentos, bem como as condições de armazenamento do produto podem ocasionar deteriorações no alimento ou DTA nos consumidores (SEIXAS, 2008). Dessa forma, esses motivos podem contribuir para a maionese caseira estar frequentemente envolvida com surtos de origem alimentar em vários países (STEIN-ZAMIR et al, 2009;DI PINTO et al, 010;FICA et al, 2012;NORTON et al, 2012). Em outros estudos, a maionese caseira foi identificada como o principal veículo envolvido com salmoneloses no estado do Rio Grande do Sul (COSTALUNGA; WAGNER et al, 2014;BARTZ, 2014;CAPALONGA et al, 2014).…”

Section: Alimentos E Locais De Produção Envolvidos Nos Surtos De Dthaunclassified

ESTUDO DO PERFIL EPIDEMIOLÓGICO DOS SURTOS DE DOENÇAS DE TRANSMISSÃO HÍDRICA E ALIMENTAR NO RIO GRANDE DO SUL: uma revisão dos registros no Estado

Klein

Bisognin

2017

Hygeia

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RESUMOAs doenças de transmissão hídrica e alimentar (DTHA) constituem um grande problema de saúde pública mundial, causadoras de inúmeras infecções e intoxicações. Nesse sentido, os dados epidemiológicos de DTHA são extremamente importantes para o estabelecimento das prioridades de saúde pública e alocação de recursos. Deste modo, este estudo objetivou conhecer o perfil epidemiológico dos surtos confirmados de DTHA no Rio Grande do Sul. Para tanto, foram analisados os dados coletados pela Divisão de Vigilância Epidemiológica do Centro Estadual em Saúde do Estado, entre 2000 e 2014. Os dados foram compilados em planilhas do Excel para elaboração de gráficos e discussão dos resultados. Até a conclusão deste trabalho foram registrados 1.148 surtos, diagnosticados através de exames microbiológico, bacteriológico, virológico e/ou taxa de ataque. Evidenciou-se que os alimentos a base de ovos possuem maior envolvimento nos surtos confirmados, sendo a Salmonella sp. o agente etiológico de maior incidência. Ao analisar o local de produção dos alimentos, verificou-se que os surtos desencadeiam-se em sua maioria nas residências ou estabelecimentos comerciais, principalmente por matéria-prima sem inspeção, seguido de manutenção inadequada dos alimentos por longos períodos em temperatura ambiente. Desta forma, fica evidente a necessidade de se buscar alternativas para mudança comportamental da população.Palavras-chave: Alimentos. Água. Registro de doenças. Surtos. ABSTRACTThe food and water-borne diseases (FWD) are a major global public health problem,

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“…Finally, outbreaks linked to takeaways and bakeries 8,9 are also frequently identified, often being characterised by large case numbers, spread over a wide geographic area. Such characteristics highlight how outbreaks might be more or less likely to be identified due to the setting, potentially biasing our understanding of foodborne illness settings.…”

Section: Epidemiological Investigations Of Egg-related Outbreaks and mentioning

confidence: 99%

Salmonella and egg-related outbreaks

Moffatt¹,

Musto²

2013

Microbiol. Aust.

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ConclusionFood poisoning caused by Cl. perfringens is a preventable condition. If the right checks and balances are built into the food preparation process, then the organism should not have an opportunity to germinate and proliferate. Even if this does occur, thorough reheating of the food at temperatures in excess of 608C will eliminate the organism and prevent an outbreak of food poisoning. This highlights the importance of appropriate education and compliance of personnel involved in food preparation so that they understand what can happen when they mishandle food or essential equipment breaks down.

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A large point-source outbreak of Salmonella Typhirium linked to chicken, pork and salad rolls from a Vietnamese bakery in Sydney

Cited by 11 publications

References 9 publications

Microbial survey of ready-to-eat salad ingredients sold at retail reveals the occurrence and the persistence of Listeria monocytogenes Sequence Types 2 and 87 in pre-packed smoked salmon

Microbial survey of ready-to-eat salad ingredients sold at retail reveals the occurrence and the persistence of Listeria monocytogenes Sequence Types 2 and 87 in pre-packed smoked salmon

ESTUDO DO PERFIL EPIDEMIOLÓGICO DOS SURTOS DE DOENÇAS DE TRANSMISSÃO HÍDRICA E ALIMENTAR NO RIO GRANDE DO SUL: uma revisão dos registros no Estado

Salmonella and egg-related outbreaks

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