Author:
ROELS T. H.,FRAZAK P. A.,KAZMIERCZAK J. J.,MACKENZIE W. R.,PROCTOR M. E.,KURZYNSKI T. A.,DAVIS J. P.
Abstract
Consumers in the United States continue to eat raw or undercooked
foods of animal origin
despite public health warnings following several well-publicized outbreaks.
We investigated an
outbreak of Salmonella serotype Typhimurium infection in 158
patients in Wisconsin during
the 1994 Christmas holiday period. To determine the vehicle and source
of the outbreak, we
conducted cohort and case-control studies, and environmental investigations
in butcher shop
A. Eating raw ground beef purchased from butcher shop A was the only
item significantly
associated with illness [cohort study: relative risk=5·8, 95%
confidence interval
(CI)=1·5–21·8; case control study: odds ratio=46·2,
95% CI=3·8–2751]. Inadequate
cleaning and sanitization of the meat grinder in butcher shop A likely
resulted in sustained
contamination of ground beef during an 8-day interval. Consumer education,
coupled with
hazard reduction efforts at multiple stages in the food processing chain,
will continue to play
an important role in the control of foodborne illness.
Publisher
Cambridge University Press (CUP)
Subject
Infectious Diseases,Epidemiology
Cited by
49 articles.
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