Gastroenteritis outbreak associated with unpasteurized tempeh, North Carolina, USA

During an investigation of an outbreak of gastroenteritis caused by Salmonella enterica serovar Paratyphi B variant L(+) tartrate(+), we identified unpasteurized tempeh as a novel food vehicle and Rhizopus spp. starter culture as the source of the contamination. Safe handling of uncooked, unpasteuri...

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Veröffentlicht in:	Emerging infectious diseases 2013-09, Vol.19 (9), p.1514-1517
Hauptverfasser:	Griese, Stephanie E, Fleischauer, Aaron T, MacFarquhar, Jennifer K, Moore, Zackary, Harrelson, Cris, Valiani, Anita, Morrison, Sue Ellen, Sweat, David, Maillard, Jean-Marie, Griffin, Denise, Springer, Debra, Mikoleit, Matthew, Newton, Anna E, Jackson, Brendan, Nguyen, Thai-An, Bosch, Stacey, Davies, Megan
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacterial Typing Techniques - methods Causes of Contamination Disease Outbreaks Dispatch Epidemiology Food Contamination food handling Food Microbiology foodborne illness Gastroenteritis Gastroenteritis - diagnosis Gastroenteritis - epidemiology Gastroenteritis - etiology Health aspects Humans North Carolina North Carolina - epidemiology Prevention Salmonella enterica - classification Salmonella enterica serovar Paratyphi B Salmonella food poisoning soy foods Soy Foods - microbiology Tempeh
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Beschreibung
Zusammenfassung:	During an investigation of an outbreak of gastroenteritis caused by Salmonella enterica serovar Paratyphi B variant L(+) tartrate(+), we identified unpasteurized tempeh as a novel food vehicle and Rhizopus spp. starter culture as the source of the contamination. Safe handling of uncooked, unpasteurized tempeh should be emphasized for prevention of foodborne illnesses.
ISSN:	1080-6040 1080-6059
DOI:	10.3201/eid1909.130334