An outbreak of Escherichia coli O103:H25 - bacteriological investigations and genotyping of isolates from food.
Int J Food Microbiol
; 133(3): 259-64, 2009 Aug 15.
Article
em En
| MEDLINE
| ID: mdl-19540608
ABSTRACT
During the spring of 2006, a national disease outbreak caused by Shiga toxin-producing Escherichia coli (STEC) O103H25 was investigated in Norway. At the time of the outbreak the Norwegian School of Veterinary Science was the national reference laboratory for E. coli O157 in food, and the microbiological investigations to identify the food source were performed there. Food- and environmental samples (n=931) were collected by the Norwegian Food Safety Authorities following two different hypotheses i) that minced meat was the source of STEC, and ii) that fermented sausage was the source of STEC. Twenty seven food samples, all collected following the latter hypothesis contained eae-positive E. coli O103H25, but none of these were stx-positive. By PFGE it was shown that isolates from one particular type of fermented sausage "morr sausage 1" were identical to the isolates from patients. Samples of sheep meat that were linked epidemiologically to meat used for sausage production also contained isolates identical or closely related to patient strains. The presented study underpins epidemiological indications that fermented sausage was the source of the outbreak, but points specifically to one particular brand of sausage as the source.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Surtos de Doenças
/
Infecções por Escherichia coli
/
Escherichia coli Shiga Toxigênica
/
Microbiologia de Alimentos
/
Produtos da Carne
Limite:
Animals
/
Humans
País/Região como assunto:
Europa
Idioma:
En
Revista:
Int J Food Microbiol
Assunto da revista:
CIENCIAS DA NUTRICAO
/
MICROBIOLOGIA
Ano de publicação:
2009
Tipo de documento:
Article
País de afiliação:
Noruega