An outbreak of Salmonella typhimurium DT170 associated with kebab meat and yoghurt relish
During July 1995, an outbreak of Salmonella typhimurium definitive type (DT) 170, an unusual strain, occurred in South Wales. A case-control study found that illness was associated with eating kebabs (odds ratio undefined, P=0·002), doner kebabs (odds ratio 7·9, 95% confidence interval 1·5–20·5, P=0...
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| Veröffentlicht in: | Epidemiology and infection 1999-06, Vol.122 (3), p.377-383 |
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| creator | EVANS, M. R. SALMON, R. L. NEHAUL, L. MABLY, S. WAFFORD, L. NOLAN-FARRELL, M. Z. GARDNER, D. RIBEIRO, C. D. |
| description | During July 1995, an outbreak of Salmonella typhimurium definitive type (DT) 170, an unusual
strain, occurred in South Wales. A case-control study found that illness was associated with
eating kebabs (odds ratio undefined, P=0·002), doner kebabs (odds ratio 7·9, 95% confidence
interval 1·5–20·5, P=0·02) and kebabs with yoghurt based relish (odds ratio undefined,
P=0·009) but not with eating kebabs with mayonnaise-based relish (odds ratio 2·4, 95%
confidence interval 0·4–13·9, P=0·53). Environmental investigations discovered a complex web
of producers and wholesale suppliers. Kebab meat and yoghurt had been supplied to the two
main implicated outlets by a single wholesaler. Samples of raw minced lamb and several
environmental swabs taken at the wholesaler were positive for S. typhimurium DT170. Blood-
stained, unsealed yoghurt pots were observed to be stored under a rack of raw lamb.
Investigators of food poisoning outbreaks linked to takeaway food should consider cross-
contaminated relishes and dressings as well as undercooked meat as potential vehicles of
infection. |
| doi_str_mv | 10.1017/S0950268899002253 |
| format | Article |
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strain, occurred in South Wales. A case-control study found that illness was associated with
eating kebabs (odds ratio undefined, P=0·002), doner kebabs (odds ratio 7·9, 95% confidence
interval 1·5–20·5, P=0·02) and kebabs with yoghurt based relish (odds ratio undefined,
P=0·009) but not with eating kebabs with mayonnaise-based relish (odds ratio 2·4, 95%
confidence interval 0·4–13·9, P=0·53). Environmental investigations discovered a complex web
of producers and wholesale suppliers. Kebab meat and yoghurt had been supplied to the two
main implicated outlets by a single wholesaler. Samples of raw minced lamb and several
environmental swabs taken at the wholesaler were positive for S. typhimurium DT170. Blood-
stained, unsealed yoghurt pots were observed to be stored under a rack of raw lamb.
Investigators of food poisoning outbreaks linked to takeaway food should consider cross-
contaminated relishes and dressings as well as undercooked meat as potential vehicles of
infection.</description><identifier>ISSN: 0950-2688</identifier><identifier>EISSN: 1469-4409</identifier><identifier>DOI: 10.1017/S0950268899002253</identifier><identifier>PMID: 10459639</identifier><identifier>CODEN: EPINEU</identifier><language>eng</language><publisher>Cambridge: Cambridge University Press</publisher><subject>Adolescent ; Adult ; Animals ; Bacterial diseases ; Bacterial diseases of the digestive system and abdomen ; Bacteriology ; Biological and medical sciences ; British Isles, Wales ; Case-Control Studies ; Child ; Child, Preschool ; Disease Outbreaks ; Diseases ; Epidemiology ; Female ; Food ; Fundamental and applied biological sciences. Psychology ; Human bacterial diseases ; Humans ; Infant ; Infections ; Infectious diseases ; Male ; Meat - microbiology ; Meats ; Medical sciences ; Microbiology ; Middle Aged ; Odds Ratio ; Salmonella ; Salmonella Food Poisoning - epidemiology ; Salmonella Food Poisoning - microbiology ; Salmonella typhimurium ; Salmonella typhimurium - classification ; Salmonella typhimurium - isolation & purification ; Sheep ; Vehicles ; Wales - epidemiology ; Wholesale trade ; Yogurt ; Yogurt - microbiology</subject><ispartof>Epidemiology and infection, 1999-06, Vol.122 (3), p.377-383</ispartof><rights>1999 Cambridge University Press</rights><rights>Copyright 1999 Cambridge University Press</rights><rights>1999 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c558t-53dc4adfa44a9306c31335c02f1d1ad1aa7ea1aa45f3cabc790ad58ac43199673</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.jstor.org/stable/pdf/3864706$$EPDF$$P50$$Gjstor$$H</linktopdf><linktohtml>$$Uhttps://www.jstor.org/stable/3864706$$EHTML$$P50$$Gjstor$$H</linktohtml><link.rule.ids>230,314,727,780,784,803,885,27923,27924,53790,53792,58016,58249</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1905920$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10459639$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>EVANS, M. R.</creatorcontrib><creatorcontrib>SALMON, R. L.</creatorcontrib><creatorcontrib>NEHAUL, L.</creatorcontrib><creatorcontrib>MABLY, S.</creatorcontrib><creatorcontrib>WAFFORD, L.</creatorcontrib><creatorcontrib>NOLAN-FARRELL, M. Z.</creatorcontrib><creatorcontrib>GARDNER, D.</creatorcontrib><creatorcontrib>RIBEIRO, C. D.</creatorcontrib><title>An outbreak of Salmonella typhimurium DT170 associated with kebab meat and yoghurt relish</title><title>Epidemiology and infection</title><addtitle>Epidemiol. Infect</addtitle><description>During July 1995, an outbreak of Salmonella typhimurium definitive type (DT) 170, an unusual
strain, occurred in South Wales. A case-control study found that illness was associated with
eating kebabs (odds ratio undefined, P=0·002), doner kebabs (odds ratio 7·9, 95% confidence
interval 1·5–20·5, P=0·02) and kebabs with yoghurt based relish (odds ratio undefined,
P=0·009) but not with eating kebabs with mayonnaise-based relish (odds ratio 2·4, 95%
confidence interval 0·4–13·9, P=0·53). Environmental investigations discovered a complex web
of producers and wholesale suppliers. Kebab meat and yoghurt had been supplied to the two
main implicated outlets by a single wholesaler. Samples of raw minced lamb and several
environmental swabs taken at the wholesaler were positive for S. typhimurium DT170. Blood-
stained, unsealed yoghurt pots were observed to be stored under a rack of raw lamb.
Investigators of food poisoning outbreaks linked to takeaway food should consider cross-
contaminated relishes and dressings as well as undercooked meat as potential vehicles of
infection.</description><subject>Adolescent</subject><subject>Adult</subject><subject>Animals</subject><subject>Bacterial diseases</subject><subject>Bacterial diseases of the digestive system and abdomen</subject><subject>Bacteriology</subject><subject>Biological and medical sciences</subject><subject>British Isles, Wales</subject><subject>Case-Control Studies</subject><subject>Child</subject><subject>Child, Preschool</subject><subject>Disease Outbreaks</subject><subject>Diseases</subject><subject>Epidemiology</subject><subject>Female</subject><subject>Food</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Human bacterial diseases</subject><subject>Humans</subject><subject>Infant</subject><subject>Infections</subject><subject>Infectious diseases</subject><subject>Male</subject><subject>Meat - microbiology</subject><subject>Meats</subject><subject>Medical sciences</subject><subject>Microbiology</subject><subject>Middle Aged</subject><subject>Odds Ratio</subject><subject>Salmonella</subject><subject>Salmonella Food Poisoning - epidemiology</subject><subject>Salmonella Food Poisoning - microbiology</subject><subject>Salmonella typhimurium</subject><subject>Salmonella typhimurium - classification</subject><subject>Salmonella typhimurium - isolation & purification</subject><subject>Sheep</subject><subject>Vehicles</subject><subject>Wales - epidemiology</subject><subject>Wholesale trade</subject><subject>Yogurt</subject><subject>Yogurt - microbiology</subject><issn>0950-2688</issn><issn>1469-4409</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kV-L1DAUxYMo7rj6AQSRPIhv1aT50-ZFWEbdFRZk2fXBp3CbptPMtM1skqrz7W3pMK4IQkgezu_enHsPQi8peUcJLd7fEiVILstSKULyXLBHaEW5VBnnRD1Gq1nOZv0MPYtxSwhReVk8RWeUcKEkUyv0_WLAfkxVsLDDvsG30PV-sF0HOB32revH4MYef7yjBcEQozcOkq3xT5davLMVVLi3kDAMNT74TTuGhIPtXGyfoycNdNG-OL7n6NvnT3frq-z66-WX9cV1ZoQoUyZYbTjUDXAOihFpGGVMGJI3tKYwHSgsTDcXDTNQmUIRqEUJhjOqlCzYOfqw9N2PVW9rY4cUoNP74HoIB-3B6b-VwbV643_ovCTTDsjU4O2xQfD3o41J9y6aeQWD9WPUtGCFkFxOIF1AE3yMwTanTyjRcyD6n0CmmtcP3T2oWBKYgDdHAKKBrgkwGBf_cIoIlc8mXy3YNiYfTjIrJS_IbC1bZBeT_XWSIey0nO1reXmjr5i8YVRQvZ54dhwF-iq4emP11o9hmIL6zzC_AZXWu7M</recordid><startdate>19990601</startdate><enddate>19990601</enddate><creator>EVANS, M. R.</creator><creator>SALMON, R. L.</creator><creator>NEHAUL, L.</creator><creator>MABLY, S.</creator><creator>WAFFORD, L.</creator><creator>NOLAN-FARRELL, M. Z.</creator><creator>GARDNER, D.</creator><creator>RIBEIRO, C. D.</creator><general>Cambridge University Press</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T2</scope><scope>7T7</scope><scope>7U2</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>5PM</scope></search><sort><creationdate>19990601</creationdate><title>An outbreak of Salmonella typhimurium DT170 associated with kebab meat and yoghurt relish</title><author>EVANS, M. R. ; SALMON, R. L. ; NEHAUL, L. ; MABLY, S. ; WAFFORD, L. ; NOLAN-FARRELL, M. Z. ; GARDNER, D. ; RIBEIRO, C. 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Psychology</topic><topic>Human bacterial diseases</topic><topic>Humans</topic><topic>Infant</topic><topic>Infections</topic><topic>Infectious diseases</topic><topic>Male</topic><topic>Meat - microbiology</topic><topic>Meats</topic><topic>Medical sciences</topic><topic>Microbiology</topic><topic>Middle Aged</topic><topic>Odds Ratio</topic><topic>Salmonella</topic><topic>Salmonella Food Poisoning - epidemiology</topic><topic>Salmonella Food Poisoning - microbiology</topic><topic>Salmonella typhimurium</topic><topic>Salmonella typhimurium - classification</topic><topic>Salmonella typhimurium - isolation & purification</topic><topic>Sheep</topic><topic>Vehicles</topic><topic>Wales - epidemiology</topic><topic>Wholesale trade</topic><topic>Yogurt</topic><topic>Yogurt - microbiology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>EVANS, M. R.</creatorcontrib><creatorcontrib>SALMON, R. 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R.</au><au>SALMON, R. L.</au><au>NEHAUL, L.</au><au>MABLY, S.</au><au>WAFFORD, L.</au><au>NOLAN-FARRELL, M. Z.</au><au>GARDNER, D.</au><au>RIBEIRO, C. D.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>An outbreak of Salmonella typhimurium DT170 associated with kebab meat and yoghurt relish</atitle><jtitle>Epidemiology and infection</jtitle><addtitle>Epidemiol. Infect</addtitle><date>1999-06-01</date><risdate>1999</risdate><volume>122</volume><issue>3</issue><spage>377</spage><epage>383</epage><pages>377-383</pages><issn>0950-2688</issn><eissn>1469-4409</eissn><coden>EPINEU</coden><abstract>During July 1995, an outbreak of Salmonella typhimurium definitive type (DT) 170, an unusual
strain, occurred in South Wales. A case-control study found that illness was associated with
eating kebabs (odds ratio undefined, P=0·002), doner kebabs (odds ratio 7·9, 95% confidence
interval 1·5–20·5, P=0·02) and kebabs with yoghurt based relish (odds ratio undefined,
P=0·009) but not with eating kebabs with mayonnaise-based relish (odds ratio 2·4, 95%
confidence interval 0·4–13·9, P=0·53). Environmental investigations discovered a complex web
of producers and wholesale suppliers. Kebab meat and yoghurt had been supplied to the two
main implicated outlets by a single wholesaler. Samples of raw minced lamb and several
environmental swabs taken at the wholesaler were positive for S. typhimurium DT170. Blood-
stained, unsealed yoghurt pots were observed to be stored under a rack of raw lamb.
Investigators of food poisoning outbreaks linked to takeaway food should consider cross-
contaminated relishes and dressings as well as undercooked meat as potential vehicles of
infection.</abstract><cop>Cambridge</cop><pub>Cambridge University Press</pub><pmid>10459639</pmid><doi>10.1017/S0950268899002253</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
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| ispartof | Epidemiology and infection, 1999-06, Vol.122 (3), p.377-383 |
| issn | 0950-2688 1469-4409 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_2809630 |
| source | MEDLINE; JSTOR Archive Collection A-Z Listing; PubMed Central |
| subjects | Adolescent Adult Animals Bacterial diseases Bacterial diseases of the digestive system and abdomen Bacteriology Biological and medical sciences British Isles, Wales Case-Control Studies Child Child, Preschool Disease Outbreaks Diseases Epidemiology Female Food Fundamental and applied biological sciences. Psychology Human bacterial diseases Humans Infant Infections Infectious diseases Male Meat - microbiology Meats Medical sciences Microbiology Middle Aged Odds Ratio Salmonella Salmonella Food Poisoning - epidemiology Salmonella Food Poisoning - microbiology Salmonella typhimurium Salmonella typhimurium - classification Salmonella typhimurium - isolation & purification Sheep Vehicles Wales - epidemiology Wholesale trade Yogurt Yogurt - microbiology |
| title | An outbreak of Salmonella typhimurium DT170 associated with kebab meat and yoghurt relish |
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