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Salmonella enteritidis outbreak in a restaurant chain: the continuing challenges of prevention

Published online by Cambridge University Press:  15 May 2009

D. J. Vugia ,
B. Mishu ,
M. Smith ,
D. R. Tavris ,
F. W. Hickman-Brenner  and
R. V. Tauxe
D. J. Vugia*
Affiliation:
Enteric Diseases Branch, Division of Bacterial and Mycotic Diseases, National Center for Infectious Disease, Centers for Disease Control, Atlanta, Georgia
B. Mishu
Affiliation:
Enteric Diseases Branch, Division of Bacterial and Mycotic Diseases, National Center for Infectious Disease, Centers for Disease Control, Atlanta, Georgia
M. Smith
Affiliation:
Pennsylvania State Department of Health, Harrisburg, Pennsylvania
D. R. Tavris
Affiliation:
Pennsylvania State Department of Health, Harrisburg, Pennsylvania
F. W. Hickman-Brenner
Affiliation:
Enteric Diseases Branch, Division of Bacterial and Mycotic Diseases, National Center for Infectious Disease, Centers for Disease Control, Atlanta, Georgia
R. V. Tauxe
Affiliation:
Enteric Diseases Branch, Division of Bacterial and Mycotic Diseases, National Center for Infectious Disease, Centers for Disease Control, Atlanta, Georgia
*
*D. J. Vugia, Enteric Diseases Branch, Division of Bacterial and Mycotic Diseases, Mailstop C-09, Centers for Disease Control. Atlanta. GA. 30333.
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In 1990, a Salmonella enteritidis (SE) outbreak occurred in a restaurant chain in Pennsylvania. To determine its cause(s), we conducted a case-control study and a cohort study at one restaurant, and a survey of restaurants. Egg dishes were associated with illness (P = 0.03). Guests from one hotel eating at the restaurant had a diarrhocal attack rate of 14%, 4.7-fold higher than among those not eating there (P = 0.04). There were no differences in egg handling between affected and unaffected restaurants. Eggs supplied to affected restaurants were medium grade AA eggs from a single farm, and were reportedly refrigerated during distribution. Human and hen SE isolates were phage type 8 and had similar plasmid profiles and antibiograms. We estimate the prevalence of infected eggs during the outbreak to be as high as 1 in 12. Typical restaurant egg-handling practices and refrigeration during distribution appear to be insufficient by themselves to prevent similar outbreaks.

Type
Research Article
Information
Epidemiology & Infection , Volume 110 , Issue 1 , February 1993 , pp. 49 - 61
Copyright
Copyright © Cambridge University Press 1993

References

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