A community-based outbreak of Salmonella enterica serotype Typhimurium associated with salami consumption in Northern Italy

An outbreak of Salmonella enterica serotype Typhimurium belonging to phage type (PT) 193 occurred in autumn 1995 and involved 83 individuals in a large area of Northern Italy (Lombardy Region). Epidemiological and microbiological investigations of strains isolated from clinical and food specimens re...

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Bibliographic Details
Published in:	Epidemiology and infection Vol. 120; no. 3; pp. 209 - 214
Main Authors:	PONTELLO, M., SODANO, L., NASTASI, A., MAMMINA, C., ASTUTI, M., DOMENICHINI, M., BELLUZZI, G., SOCCINI, E., SILVESTRI, M. G., GATTI, M., GEROSA, E., MONTAGNA, A.
Format:	Journal Article
Language:	English
Published:	Cambridge Cambridge University Press 01-06-1998
Subjects:	Bacteriophages Biological and medical sciences Disease Outbreaks Female Food consumption Food industries Foodborne illnesses Fundamental and applied biological sciences. Psychology Humans Italy - epidemiology Male Meat and meat product industries Public health Ribotyping Ripening Salami Salmonella Salmonella Food Poisoning - epidemiology Salmonella typhimurium - classification Salmonella typhimurium - isolation & purification Sausages Southern Europe Italy Europe Human Meat product Epidemiology Salmonella typhimurium Infection Community acquired infection Salami Food poisoning Bacteriosis Bacteria Salmonellosis Biological contamination Public health Enterobacteriaceae Food
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Summary:	An outbreak of Salmonella enterica serotype Typhimurium belonging to phage type (PT) 193 occurred in autumn 1995 and involved 83 individuals in a large area of Northern Italy (Lombardy Region). Epidemiological and microbiological investigations of strains isolated from clinical and food specimens revealed that the vehicle was a batch of salami, produced on 4 September 1995 by a local firm. The outbreak was contained when the batch was withdrawn from sale. Insufficient ripening of the salami had allowed the salmonella to survive, emphasizing the need to define criteria for the ripening process of foods such as salami.
Bibliography:	ark:/67375/6GQ-L1G2LX67-B istex:E55EEAB321D80D542CF2EEA4E940CDC4007CB47D PII:S095026889800870X
ISSN:	0950-2688 1469-4409
DOI:	10.1017/S095026889800870X