A food-borne outbreak of Salmonella enteritidis in Ankara, Turkey
Abstract number: 903_r1908
To investigate a foodborne outbreak with clinical and laboratory features which was detected in a restaurant of a workplace.
A cluster of cases with same symptoms associated with gastroenterititis had been identified among the employees of the same organisation who had eaten lunch and dinner produced in the same central kitchen by a food company, was investigated. Salmonella enteritidis was isolated from stool samples of six patients out of nineteen by conventional culture methods with serotyping and antimicrobial susectibility tests were done by disc-diffusion method. Interviewes with the related people including the managers, responsible people from kitchen and the food handlers were done. A questionnaire was applied to the people who had eaten suspected meal in order to obtain information for descriptive epidemiology and the food histories.
All foods was prepared at the same kitchen and were delivered five restaurants for lunch and two restaurants for dinner on the day of outbreak. The precooked materials which were all fresh have been stored in healthy conditions and the expire dates were suitable. The lunch consisted of soup with meatball, dolma, yogurt, macaroni with sausages and tomato paste sauce and desert. Except the soup and macaroni recooked, the dinner menu was the same with lunch. Dolma, yogurt and sauce were stored in refrigerator until the dinner. The questionnaire were conducted to 90 people who had eaten from the same kitchen. 20/31 (64.5%), 15/15 (100.0%) and 36/44 (81.8%) of people got ill who had eaten only lunch, only dinner and lunch and dinner respectively. The incubation period ranged from 3 to 32.5 h with a mean incubation period of 17.4 h. The age ranged between 17 and 60 years and the median of age was 32 years. The highest ratio of the infection was observed as 84.3% (70/83) among the people who had eaten macaroni with sausages and tomato paste sauce. The antimicrobial susectibility tests of the six Salmonella enteritidis strains revealed that all were uniformly intermediately resistant to tetracycline, and were uniformly sensitive to ampicillin, chloramphenicol, trimethoprim, trimethoprim/sulpfamethoxazole, ciprofloxacin, streptomycin, kanamycin, gentamycin, amikacin, nalidixic acid.
According to those descriptive epidemiological results several hypothesis have been developed and in order to test them an analytical epidemiological study is still on going."
|Session name:||XXIst ISTH Congress|
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