Outbreak of Salmonella Enteritidis phage type 13a: case-control investigation in Hertsmere, United Kingdom

Morgan, O; Milne, L; Kumar, Sanjay; Murray, Deborah; Man, Weitao; Georgiou, Michail; Verlander, Neville Q.; Pinna, Elizabeth de; McEvoy, M

doi:10.2807/esm.12.07.00724-en

Cited by 7 publications

(5 citation statements)

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“…However, evidence of their presence was a cause of concern, since these organisms are potentially pathogenic and frequently incriminated in outbreaks of diarrhoea in both developing and developed societies (16–18). Outbreaks of diarrhoea in South Africa have previously been reported in KwaZulu-Natal, and Gauteng and Mpumalanga provinces due to the contamination of rural water sources by Shigella dysenteriae type 1 and Vibrio cholerae O1 biotype El Tor respectively (19–20).…”

Section: Discussionmentioning

confidence: 99%

Spatial Distribution of Diarrhoea and Microbial Quality of Domestic Water during an Outbreak of Diarrhoea in the Tshikuwi Community in Venda, South Africa

Bessong

Odiyo

Musekene

et al. 2009

J Health Popul Nutr

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Total microbial quality assessment and geographical information system were used for evaluating the quality of water and the spatial distribution of diarrhoea cases in Tshikuwi, a rural community in South Africa, during an outbreak of diarrhoea. The water-abstraction points included two groundwater storage tanks, namely Tank 1 and Tank 2 and the Khandanama river. Indicator microbial counts for total coliforms, faecal coliforms, enterococci, and heterotrophic bacteria exceeded the limit for no risk as stipulated by the South African water-quality guidelines for domestic use for Tank 1 and the Khandanama river. Vibrio, Salmonella, and Shigella species were prevalent in the Khandanama river. The spatial distribution of diarrhoea cases showed a hot-spot of diarrhoea cases close to Tank 1 and the Khandanama river. Results of chi-square analysis showed that the proportion of infection from each water source was different or that infection depends on the type of water source (α=0.05). The demonstrated spatial clustering of diarrhoea cases might have been influenced by the poor microbial quality of water used from Tank 1 and the Khandanama river. The results further highlight the urgent need of water-treatment facilities and monitoring of water quality in rural communities of South Africa.

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Section: Discussionmentioning

confidence: 99%

Spatial Distribution of Diarrhoea and Microbial Quality of Domestic Water during an Outbreak of Diarrhoea in the Tshikuwi Community in Venda, South Africa

Bessong

Odiyo

Musekene

et al. 2009

J Health Popul Nutr

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“…Therefore, some prepared potato salads that are improperly stored have led to foodborne salmonellosis. If eggs containing Salmonella are used and acidic vinegar is not added, the Salmonella remains viable in the mayonnaise (Xiong et al, 1999;Morgan et al, 2007). Commercially prepared mayonnaise has a water activity, pH, and salt content that creates a very hostile environment for Salmonella.…”

Section: Minor Outbreaks and Vegetables As Indirect Sourcesmentioning

confidence: 98%

Salmonellosis Outbreaks in the United States Due to Fresh Produce: Sources and Potential Intervention Measures

Hanning

Nutt

Ricke

2009

Foodborne Pathogens and Disease

382

265

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Foodborne Salmonella spp. is a leading cause of foodborne illness in the United States each year. Traditionally, most cases of salmonellosis were thought to originate from meat and poultry products. However, an increasing number of salmonellosis outbreaks are occurring as a result of contaminated produce. Several produce items specifically have been identified in outbreaks, and the ability of Salmonella to attach or internalize into vegetables and fruits may be factors that make these produce items more likely to be sources of Salmonella. In addition, environmental factors including contaminated water sources used to irrigate and wash produce crops have been implicated in a large number of outbreaks. Salmonella is carried by both domesticated and wild animals and can contaminate freshwater by direct or indirect contact. In some cases, direct contact of produce or seeds with contaminated manure or animal wastes can lead to contaminated crops. This review examines outbreaks of Salmonella due to contaminated produce, the potential sources of Salmonella, and possible control measures to prevent contamination of produce.

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“…Salmonella spp., particularly Salmonella Enteritidis ( Salmonella enterica subsp. enterica serovar Enteritidis; SE), have been attributed to many food-borne disease outbreaks in humans, which were traced back to eggshells ( Braden, 2006 ; Chousalkar et al ., 2010 ; ECDC, 2014 ; Morgan et al ., 2007 ; Zielicka-Hardy et al ., 2012 ) The Food and Drug Administration (FDA) estimates that 142,000 illnesses are caused by consuming eggs contaminated with SE each year ( FDA, 2009 ). In the US, multi-state outbreaks of human SE infection associated with shell eggs occurred in 2010, resulting in approximately 1939 illnesses ( CDC, 2010 ).…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Salmonella on Eggshells by Chlorine Dioxide Gas

Kim

Yum

Yoon

et al. 2016

Korean Journal for Food Science of Animal Resources

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Microbiological contamination of eggs should be prevented in the poultry industry, as poultry is one of the major reservoirs of human Salmonella. ClO2 gas has been reported to be an effective disinfectant in various industry fields, particularly the food industry. The aims of this study were to evaluate the antimicrobial effect of chlorine dioxide gas on two strains of Salmonella inoculated onto eggshells under various experimental conditions including concentrations, contact time, humidity, and percentage organic matter. As a result, it was shown that chlorine dioxide gas under wet conditions was more effective in inactivating Salmonella Enteritidis and Salmonella Gallinarum compared to that under dry conditions independently of the presence of organic matter (yeast extract). Under wet conditions, a greater than 4 log reduction in bacterial populations was achieved after 30 min of exposure to ClO2 each at 20 ppm, 40 ppm, and 80 ppm against S. Enteritidis; 40 ppm and 80 ppm against S. Gallinarum. These results suggest that chlorine dioxide gas is an effective agent for controlling Salmonella, the most prevalent contaminant in the egg industry.

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Outbreak of Salmonella Enteritidis phage type 13a: case-control investigation in Hertsmere, United Kingdom

Abstract: Binary file ES_Abstracts_Final_ECDC.txt matches

Cited by 7 publications

References 0 publications

Spatial Distribution of Diarrhoea and Microbial Quality of Domestic Water during an Outbreak of Diarrhoea in the Tshikuwi Community in Venda, South Africa

Spatial Distribution of Diarrhoea and Microbial Quality of Domestic Water during an Outbreak of Diarrhoea in the Tshikuwi Community in Venda, South Africa

Salmonellosis Outbreaks in the United States Due to Fresh Produce: Sources and Potential Intervention Measures

Inactivation of Salmonella on Eggshells by Chlorine Dioxide Gas

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