[Outbreak of Salmonella enteriditis food poisoning at a dining hall facility]. / Brote de toxiinfección alimentaria por Salmonella entérica en un establecimiento de restauración colectiva.

BACKGROUND: An outbreak of Salmonella enteriditis food poisoning having occurred at two banquet halls, affecting eight groups of guests, is described. This research was aimed at determining the food by means of which this illness was transmitted. METHODS: An analysis was conducted of the food processing procedures subject to having caused the outbreak. The association of the foods with the illness was analyzed by means of a case and control design. The adjusted Odds Ratio (aOR) and the 95% confidence intervals (C195%) were calculated by logic regression. RESULTS: The guests totalled 1771 in number, being divided up into 13 groups for three days running. A total of 629 individuals (36%) were surveyed The probable cases totalled 250 in number, 61 confirmed by Salmonella enterica. The glazed biscuit (dessert with raw egg having undergone no heat processing) showed the highest adjusted Odds Ratio (aOR = 20.40; CI95%:7.52-55.30) and tested positive for Salmonella enterica of the enteritidis serotype. CONCLUSIONS: Epidemiological and laboratory evidence supports the glazed biscuit having been the contaminated food having caused the outbreak. The research stressed as contributing factors: the use of raw egg, the production of large quantities ahead of time, prior to the time at which the food item in question was to be eaten.

Brote de toxiinfección alimentaria por salmonella entérica en un establecimiento de restauración colectiva / Outbreak of Salmonella Enteriditis Food Poisoning at a Dining Hall Facility

Fundamento: Se describe un brote de toxiinfección alimentariapor Salmonella enteritidis ocurrido en dos salones de banquetes conocho grupos de comensales afectados. El objeto de la investigaciónfue determinar el alimento vehículo de transmisión de la enfermedad.Métodos: Se analizaron los procesos de elaboración de los alimentossusceptibles de haber causado el brote. La asociación de losalimentos con la enfermedad se analizó mediante un diseño de casosy controles. Se calcularon las Odds Ratio ajustadas (ORa) y sus intervalosde confianza al 95% (IC95%) por regresión logística.Resultados: El número de comensales fue 1.771, distribuidos en13 grupos durante tres días consecutivos. Se encuestó a 629 personas(36%). El número de casos probables fue de 250, 61 confirmados porsalmonella enterica. El biscuit glasé (postre con huevo crudo sin tratamientotérmico) presentó la Odds Ratio ajustada más alta (ORa =20,40; IC95%:7,52-55,30) y fue positivo a Salmonella enterica serotipoenteritidis.Conclusiones: Existe evidencia epidemiológica y de laboratoriode que el biscuit glacé fue el alimento contaminado que causó el brote.La investigación destacó como factores contribuyentes la utilizaciónde huevo crudo, la producción en grandes cantidades y con antelaciónal consumo del alimento

Background: An outbreak of Salmonella enteriditis food poisoninghaving occurred at two banquet halls, affecting eight groupsof guests, is described. This research was aimed at determining thefood by means of which this illness was transmitted.Methods: An analysis was conducted of the food processingprocedures subject to having caused the outbreak. The association ofthe foods with the illness was analyzed by means of a case and controldesign. The adjusted Odds Ratio (aOR) and the 95% confidenceintervals (CI95%) were calculated by logic regression.Results: The guests totalled 1,771 in number, being divided upinto 13 groups for three days running. A total of 629 individuals(36%) were surveyed The probable cases totalled 250 in number, 61confirmed by Salmonella enterica.The glazed biscuit (dessert withraw egg having undergone no heat processing) showed the highestadjusted Odds Ratio (aOR = 20.40; CI95%:7.52-55.30) and testedpositive for Salmonella enterica of the enteritidis serotype.Conclusions: Epidemiological and laboratory evidence supportsthe glazed biscuit having been the contaminated food having causedthe outbreak. The research stressed as contributing factors: the useof raw egg, the production of large quantities ahead of time, prior tothe time at which the food item in question was to be eaten