Investigation of a salmonellosis outbreak linked to French toast sandwich with the use of surveillance camera, Taiwan, 2018.

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  • Additional Information
    • Source:
      Publisher: Cambridge University Press Country of Publication: England NLM ID: 8703737 Publication Model: Electronic Cited Medium: Internet ISSN: 1469-4409 (Electronic) Linking ISSN: 09502688 NLM ISO Abbreviation: Epidemiol Infect Subsets: MEDLINE
    • Publication Information:
      Original Publication: Cambridge Eng : Cambridge University Press
    • Subject Terms:
      Disease Outbreaks* ; Restaurants* ; Video Recording*; Salmonella Infections/*epidemiology ; Salmonella enteritidis/*isolation & purification; Eggs/microbiology ; Food Microbiology ; Genotype ; Humans ; Odds Ratio ; Salmonella enteritidis/genetics ; Taiwan/epidemiology
    • Abstract:
      Salmonella is a leading cause of foodborne outbreaks in Taiwan. On 27 April 2018, a salmonellosis outbreak among customers of a restaurant was reported to the Taiwan CDC. We investigated the outbreak to identify infection sources and prevent further transmission. We interviewed ill customers and their dining companions. We conducted a case-control study to identify foods associated with the illness. Case-patients were those who had diarrhoea within 72 h after eating at the restaurant during 16-27 April 2018. Specimens, food samples and environmental samples were collected and tested for enteric pathogens. Salmonella isolates were analysed with pulse-field gel electrophoresis and whole-genome sequencing. We inspected the restaurant sanitation and reviewed kitchen surveillance camera recordings. We identified 47 case-patients, including one decedent. Compared with 44 controls, case-patients were more likely to have had a French toast sandwich (OR: 102.4; 95% CI: 18.7-952.3). Salmonella Enteritidis isolates from 16 case-patients shared an indistinguishable genotype. Camera recordings revealed eggshell contamination, long holding time at room temperature and use of leftovers during implicated food preparation. Recommendations for restaurant egg-containing food preparation are to use pasteurised egg products and ensure a high enough cooking temperature and long enough cooking time to prevent Salmonella contamination.
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    • Contributed Indexing:
      Keywords: Case-control study; Foodborne outbreak; Pulsed-field gel electrophoresis; Salmonellosis; Whole-genome sequencing
    • Publication Date:
      Date Created: 20200512 Date Completed: 20200717 Latest Revision: 20210507
    • Publication Date:
      20240829
    • Accession Number:
      PMC8060831
    • Accession Number:
      10.1017/S0950268820000989
    • Accession Number:
      32389136