ABSTRACT
Salmonella Typhimurium is a common cause of foodborne illness in Australia. We report on seven outbreaks of Salmonella Typhimurium multilocus variable-number tandem-repeat analysis (MLVA) 03-26-13-08-523 (European convention 2-24-12-7-0212) in three Australian states and territories investigated between November 2015 and March 2016. We identified a common egg grading facility in five of the outbreaks. While no Salmonella Typhimurium was detected at the grading facility and eggs could not be traced back to a particular farm, whole genome sequencing (WGS) of isolates from cases from all seven outbreaks indicated a common source. WGS was able to provide higher discriminatory power than MLVA and will likely link more Salmonella Typhimurium cases between states and territories in the future. National harmonization of Salmonella surveillance is important for effective implementation of WGS for Salmonella outbreak investigations.
Subject(s)
Disease Outbreaks , Eggs/microbiology , Salmonella Food Poisoning/epidemiology , Salmonella typhimurium/genetics , Australia/epidemiology , Genome, Bacterial , Humans , Minisatellite Repeats , Whole Genome SequencingABSTRACT
In 2013, an outbreak of gastrointestinal illness occurred following a buffet lunch at a restaurant in Canberra. An investigation was conducted to identify the cause of illness and to implement appropriate public health measures to prevent further disease. We conducted a retrospective cohort study via telephone interviews, using a structured questionnaire developed from the restaurant buffet menu. A case was defined as someone who ate the buffet lunch at the restaurant on the implicated date and developed any symptoms of gastrointestinal illness (such as diarrhoea, abdominal pain and nausea) following the consumption of food. A total of 74% (225/303) of known attendees were interviewed, of whom 56% (125/225) had become ill. The median incubation period and duration of illness were 13 and 19 hours respectively. The most commonly reported symptoms were diarrhoea (94%, 118/125) and abdominal pain (82%, 103/125). A toxin-mediated gastrointestinal illness was suspected based on the incubation period, duration of illness and the symptoms. The environmental health investigation identified a lack of designated hand washing facilities in the kitchen, an absence of thermometers for measuring food temperatures and several maintenance and minor cleaning issues. A number of food samples were taken for microbiological analysis. Multivariable analysis showed that illness was significantly associated with consuming curried prawns (OR 18.4, 95% CI 8.6-39.3, P < 0.001) and Caesar salad (OR 3.6, 95% CI 1.8-7.5, P 0.001). Enterotoxin-producing Staphylococcus aureus and Bacillus cereus were identified in leftover samples of cooked buffet food, but this food was not epidemiologically implicated. The investigation suggested that a breakdown in cleanliness, temperature control and food handling practices may have resulted in contamination of the buffet food. In order to prevent such outbreaks in the future, caterers and restaurateurs need to ensure they have the appropriate facilities and procedures in place if planning to cater for large groups.
Subject(s)
Diarrhea/diagnosis , Disease Outbreaks , Food Contamination/analysis , Foodborne Diseases/diagnosis , Gastroenteritis/diagnosis , Shellfish Poisoning/diagnosis , Adolescent , Adult , Australia/epidemiology , Bacillus cereus/isolation & purification , Child , Child, Preschool , Diarrhea/epidemiology , Diarrhea/microbiology , Female , Food Handling/ethics , Foodborne Diseases/epidemiology , Foodborne Diseases/microbiology , Gastroenteritis/epidemiology , Gastroenteritis/microbiology , Hand Hygiene , Humans , Infant , Lunch , Male , Middle Aged , Restaurants , Shellfish Poisoning/epidemiology , Shellfish Poisoning/microbiology , Staphylococcus aureus/isolation & purification , Surveys and QuestionnairesABSTRACT
Eggs are frequently implicated as a source of foodborne salmonellosis. In February 2009 an investigation was commenced following reports of gastrointestinal illness among diners at a Canberra restaurant. The investigation sought to confirm the existence of an outbreak, identify a source and implement public health measures to prevent more cases. Menus and booking lists were obtained from the restaurant and a case-control study was commenced. A suspected case was defined as a person who ate at the restaurant on 13 or 14 February 2009 and subsequently developed diarrhoea and/or vomiting. Twenty cases and 31 controls were enrolled in the study. Eating a tiramisu dessert containing raw egg had a highly statistically significant association with illness (crude odds ratio 130.50, 95% confidence interval 13.54-1605.28). Among the 20 cases, nine of 12 stool samples were positive for Salmonella Typhimurium phage type 170 (STm 170). No microbiological evidence of STm 170 was obtained from the restaurant or during the egg trace-back investigation. This report highlights the risk associated with consumption of foods containing raw or undercooked shell egg.
