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Consecutive salmonella outbreaks traced to the same bakery

M R Evans1, J P Tromans, E L Dexter

  • 1Department of Public Health Medicine, South Glamorgan Health Authority, Cardiff.

Epidemiology and Infection
|April 1, 1996
PubMed
Summary

Two Salmonella enteritidis phage type 4 (PT4) outbreaks in Wales were linked to a bakery. Investigations revealed cross-contamination and inadequate cleaning practices, highlighting the need for strict hygiene in food preparation environments.

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Area of Science:

  • Foodborne illness epidemiology
  • Microbial contamination
  • Public health microbiology

Background:

  • Two distinct community outbreaks of Salmonella enteritidis phage type 4 (PT4) occurred in close succession.
  • Both outbreaks were traced to a single bakery in Cardiff, Wales, during August-September 1992.

Purpose of the Study:

  • To investigate the cause and identify risk factors associated with two consecutive Salmonella enteritidis PT4 outbreaks.
  • To determine the source of contamination and inform public health interventions for food safety.

Main Methods:

  • Case-control studies were conducted to assess food exposures.
  • Environmental health investigations were performed at the implicated bakery.
  • Microbiological analysis of food samples and environmental swabs was carried out to isolate Salmonella enteritidis PT4.

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Main Results:

  • The first outbreak was linked to custard slices (odds ratio 23.8), with cross-contamination during cold-custard mix preparation identified as the likely cause.
  • The second outbreak was associated with fresh cream cakes (odds ratio 15.8), attributed to inadequate cleaning of cream piping nozzles.
  • Salmonella enteritidis PT4 was isolated from a patient-retained cake and environmental samples from the bakery.

Conclusions:

  • Widespread environmental contamination with Salmonella poses a significant public health hazard.
  • Thorough environmental cleansing and disinfection are critical for food premises implicated in food poisoning outbreaks.
  • Effective hygiene practices are essential to prevent recurrent foodborne illnesses in commercial food establishments.