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Marshmallows cause an outbreak of infection with Salmonella enteritidis phage type 4
Abstract:
Thirty-six cases of Salmonella enteritidis phage type (PT) 4 infection, mainly in children, were notified in one local authority in the two weeks beginning on 23 October 1995. Twenty-four cases and 42 controls nominated by cases were included in a case control study, which showed a significant association between illness and the consumption of marshmallow confectionery from a bakery. S. enteritidis PT4 was isolated from samples of the marshmallow, and all isolates had the same plasmid and pulsed field gel electrophoresis profiles. The marshmallow had been made using raw egg white, which shows that not all caterers follow the Department of Health's advice.
Insights
A Salmonella enteritidis outbreak linked to marshmallow confectionery sickened children. The bakery used raw egg whites, failing to follow health guidelines for safe food preparation. This highlights risks in food catering practices.
Area of Science:
- Foodborne illness epidemiology
- Microbial diagnostics
- Public health surveillance
Background:
- An increase in Salmonella enteritidis phage type (PT) 4 infections was observed in a local authority.
- The outbreak primarily affected children, prompting an investigation into potential sources.
Purpose of the Study:
- To identify the source of the Salmonella enteritidis PT 4 outbreak.
- To determine the association between specific food consumption and illness.
Main Methods:
- A case-control study was conducted involving 24 infected individuals and 42 controls.
- Microbiological analysis, including plasmid profiling and pulsed field gel electrophoresis (PFGE), was performed on isolates.
Main Results:
- A significant association was found between illness and consumption of marshmallow confectionery from a specific bakery.
- Salmonella enteritidis PT4 was isolated from the implicated marshmallow samples.
- All bacterial isolates shared identical plasmid and PFGE profiles, confirming a common source.
Conclusions:
- The marshmallow confectionery, made with raw egg white, was identified as the source of the Salmonella enteritidis PT 4 outbreak.
- The findings indicate a failure by some food caterers to adhere to public health advice regarding the use of raw ingredients.
- This outbreak underscores the importance of safe food handling practices in preventing foodborne illnesses.