An outbreak of salmonellosis associated with duck prosciutto at a Northern Territory restaurant.

An outbreak of salmonellosis associated with duck prosciutto at a Northern Territory restaurant. Commun Dis Intell Q Rep. 2017 Mar 31;41(1):E16-E20 Authors: Draper AD, Morton CN, Heath JN, Lim JA, Schiek AI, Davis S, Krause VL, Markey PG Abstract In June 2015, an outbreak of salmonellosis occurred among people who had eaten at a restaurant in Darwin, Northern Territory over 2 consecutive nights. We conducted a retrospective cohort study of diners who ate at the restaurant on 19 and 20 June 2015. Diners were telephoned and a questionnaire recorded symptoms and menu items consumed. An outbreak case was defined as anyone with laboratory confirmed Salmonella Typhimurium PT9 (STm9) or a clinically compatible illness after eating at the restaurant. Environmental health officers inspected the premises and collected food samples. We contacted 79/83 of the cohort (response rate 95%); 21 were cases (attack rate 27%), and 9 had laboratory confirmed STm9 infection. The most commonly reported symptoms were diarrhoea (100%), abdominal pain (95%), fever (95%) and nausea (95%). Fifteen people sought medical attention and 7 presented to hospital. The outbreak was most likely caused by consumption of duck prosciutto, which was consumed by all cases (OR 18.6, CI 3.0-∞, P < 0.01) and was prepared on site. Salmonella was not detected in any food samples but a standard plate count of 2 x 10(7) colony forming units per gram on samples of duck prosciu...
Source: Communicable Diseases Intelligence Quarterly Report - Category: Infectious Diseases Tags: Commun Dis Intell Q Rep Source Type: research