Outbreak of Salmonella enteriditis food poisoning at a dining hall facility
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. An analysis was conducted of the food processing procedures subje...
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| Veröffentlicht in: | Revista española de salud pública 2005-01, Vol.79 (1), p.47 |
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| creator | Carbó Malonda, Rosa María Miralles Espí, María Teresa Sanz Bou, Rosendo Mañas Gimeno, Federrico Guiral Rodrigo, Silvia |
| description | 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.
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.
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.
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. |
| format | Article |
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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.
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.
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.</description><identifier>ISSN: 1135-5727</identifier><identifier>PMID: 15794585</identifier><language>spa</language><publisher>Spain</publisher><subject>Adolescent ; Adult ; Aged ; Child ; Child, Preschool ; Confidence Intervals ; Disease Outbreaks ; Female ; Food Handling ; Humans ; Logistic Models ; Male ; Middle Aged ; Odds Ratio ; Restaurants ; Salmonella enterica - isolation & purification ; Salmonella Food Poisoning - diagnosis ; Salmonella Food Poisoning - epidemiology ; Salmonella Food Poisoning - etiology ; Salmonella Food Poisoning - microbiology ; Spain - epidemiology</subject><ispartof>Revista española de salud pública, 2005-01, Vol.79 (1), p.47</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15794585$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Carbó Malonda, Rosa María</creatorcontrib><creatorcontrib>Miralles Espí, María Teresa</creatorcontrib><creatorcontrib>Sanz Bou, Rosendo</creatorcontrib><creatorcontrib>Mañas Gimeno, Federrico</creatorcontrib><creatorcontrib>Guiral Rodrigo, Silvia</creatorcontrib><title>Outbreak of Salmonella enteriditis food poisoning at a dining hall facility</title><title>Revista española de salud pública</title><addtitle>Rev Esp Salud Publica</addtitle><description>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.
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.
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.
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.</description><subject>Adolescent</subject><subject>Adult</subject><subject>Aged</subject><subject>Child</subject><subject>Child, Preschool</subject><subject>Confidence Intervals</subject><subject>Disease Outbreaks</subject><subject>Female</subject><subject>Food Handling</subject><subject>Humans</subject><subject>Logistic Models</subject><subject>Male</subject><subject>Middle Aged</subject><subject>Odds Ratio</subject><subject>Restaurants</subject><subject>Salmonella enterica - isolation & purification</subject><subject>Salmonella Food Poisoning - diagnosis</subject><subject>Salmonella Food Poisoning - epidemiology</subject><subject>Salmonella Food Poisoning - etiology</subject><subject>Salmonella Food Poisoning - microbiology</subject><subject>Spain - epidemiology</subject><issn>1135-5727</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNo1j81KAzEURrNQbK2-guQFBiaT3KSzlOIfFrpo9-UmN9FoZjJM0kXfXvFn9R04cOC7YEshJDRgOrNg16V8tG0nO6mv2EKA6RWsYcled6dqZ4-fPAe-xzTk0aeE3I_Vz5FijYWHnIlPOZY8xvGNY-XIKf7wO6bEA7qYYj3fsMuAqfjbv12xw-PDYfPcbHdPL5v7bTOBgka0ShH5sBaqdUYoREcCHNneaQtSou56dMZ-K22dUo5AeRIEYCRoi3LF7n6z08kOno7THAecz8f_U_IL28RIbA</recordid><startdate>200501</startdate><enddate>200501</enddate><creator>Carbó Malonda, Rosa María</creator><creator>Miralles Espí, María Teresa</creator><creator>Sanz Bou, Rosendo</creator><creator>Mañas Gimeno, Federrico</creator><creator>Guiral Rodrigo, Silvia</creator><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope></search><sort><creationdate>200501</creationdate><title>Outbreak of Salmonella enteriditis food poisoning at a dining hall facility</title><author>Carbó Malonda, Rosa María ; Miralles Espí, María Teresa ; Sanz Bou, Rosendo ; Mañas Gimeno, Federrico ; Guiral Rodrigo, Silvia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-p545-1044ddef8140c714aacd15cdb9c6b533a629ac7b7146bc44cd54ed1d557356ba3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>spa</language><creationdate>2005</creationdate><topic>Adolescent</topic><topic>Adult</topic><topic>Aged</topic><topic>Child</topic><topic>Child, Preschool</topic><topic>Confidence Intervals</topic><topic>Disease Outbreaks</topic><topic>Female</topic><topic>Food Handling</topic><topic>Humans</topic><topic>Logistic Models</topic><topic>Male</topic><topic>Middle Aged</topic><topic>Odds Ratio</topic><topic>Restaurants</topic><topic>Salmonella enterica - isolation & purification</topic><topic>Salmonella Food Poisoning - diagnosis</topic><topic>Salmonella Food Poisoning - epidemiology</topic><topic>Salmonella Food Poisoning - etiology</topic><topic>Salmonella Food Poisoning - microbiology</topic><topic>Spain - epidemiology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Carbó Malonda, Rosa María</creatorcontrib><creatorcontrib>Miralles Espí, María Teresa</creatorcontrib><creatorcontrib>Sanz Bou, Rosendo</creatorcontrib><creatorcontrib>Mañas Gimeno, Federrico</creatorcontrib><creatorcontrib>Guiral Rodrigo, Silvia</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><jtitle>Revista española de salud pública</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Carbó Malonda, Rosa María</au><au>Miralles Espí, María Teresa</au><au>Sanz Bou, Rosendo</au><au>Mañas Gimeno, Federrico</au><au>Guiral Rodrigo, Silvia</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Outbreak of Salmonella enteriditis food poisoning at a dining hall facility</atitle><jtitle>Revista española de salud pública</jtitle><addtitle>Rev Esp Salud Publica</addtitle><date>2005-01</date><risdate>2005</risdate><volume>79</volume><issue>1</issue><spage>47</spage><pages>47-</pages><issn>1135-5727</issn><abstract>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.
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.
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.
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.</abstract><cop>Spain</cop><pmid>15794585</pmid></addata></record> |
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| ispartof | Revista española de salud pública, 2005-01, Vol.79 (1), p.47 |
| issn | 1135-5727 |
| language | spa |
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| source | MEDLINE; DOAJ Directory of Open Access Journals; EZB-FREE-00999 freely available EZB journals |
| subjects | Adolescent Adult Aged Child Child, Preschool Confidence Intervals Disease Outbreaks Female Food Handling Humans Logistic Models Male Middle Aged Odds Ratio Restaurants Salmonella enterica - isolation & purification Salmonella Food Poisoning - diagnosis Salmonella Food Poisoning - epidemiology Salmonella Food Poisoning - etiology Salmonella Food Poisoning - microbiology Spain - epidemiology |
| title | Outbreak of Salmonella enteriditis food poisoning at a dining hall facility |
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