Enteritis due toSalmonella panamafrom infected ham

Abstract

SUMMARYAfter the appearance of sporadic cases of enteritis due to Salmonella panama, baked ham from one supplier was implicated as the source of infection. No pathogenic organisms were isolated from the working surfaces of the factory involved or from samples of a day's bacon output, but S. panama was isolated from the factory sewers. Stool examinations of the 500 employees showed one man in the baked ham section to be excreting S. panama. He was removed from work and no further infections were reported from the district. The organism could no longer be found in the sewers.Some weeks later, further infections were reported in the London and Southend areas, which could be traced to ham from the original source. Sewer swabs at the factory were again positive. A further examination of all the employees revealed three cases and 82 symptomless excretors. Eight of 192 family contacts were also found to be excretors. Trimethoprim-sulphamethoxazole appeared to have no effect on the carrier state.Examination of the hams in cold store showed some to be infected with S. panama, and a number of these had been consumed in the canteen.

Outbreak of Salmonella braenderup gastroenteritis due to contaminated meat pies: clinical and molecular epidemiology

“…These two serovars are closely associated with eggs and poultry products, the most important sources of sporadic cases and recent outbreaks [1,2,17–20]. Outbreaks have been described after consumption of unpasteurized milk, ice cream, meat, soya‐bean and chocolate [21–27]. In the present study, contamination of meat pies and terrines has been documented as the source of infection.…”

Prevalence ofSalmonellaExcretion in Stool: A Community Survey in 2 Sites, Guinea-Bissau and Senegal

“…Notably, patients with an uncomplicated NTS infection are reported to develop convalescent carriage more frequently (25%-100% of cases) than those with typhoid fever (0%-13.3%) [6,7,[26][27][28][29][30][31][32][33][34][35][36]. This factor may contribute to the overall higher prevalence of NTS compared with S. Typhi excreters reported here and in other West African countries, where the incidence of NTS is higher than that of typhoid fever.…”

“…Additionally, excretion may follow seasonal patterns of infection that are not captured in a single point survey. Information collected on recent gastrointestinal illness, medical treatment, hospitalization, and antimicrobial use would aid in the interpretation of the estimated prevalence risk, as patients with acute NTS gastroenteritis treated with antimicrobials have been observed to shed Salmonella for a longer period compared with untreated individuals [27,[52][53][54][55].…”

The growth of salmonellas on cooked cured pork

“…the source of salmonellas was detected in only 20 % of the recorded general outbreaks and 2 % of the recorded family outbreaks in 1966 in England and Wales; Vernon, 1967) and so general vigilance is required. Rare outbreaks associated with cooked cured pork have been reported (Wildman, Nicol & Tee, 1951;Bailey et al 1972), but the possibility of more ready growth of salmonellas on some such products arising from the recent tendency to use less sodium chloride than traditionally used appears not to have been adequately assessed. This paper reports a study of the growth of salmonellas on such a product and on a more traditional cured pork and assesses the effect of various factors.…”