Investigation of Salmonella Enteritidis Outbreak Associated with Truffle Oil — District of Columbia, 2015

• Published in: MMWR. Morbidity and mortality weekly report Vol. 66; no. 10; pp. 278 - 281
• Main Authors: Kuramoto-Crawford, S. Janet, McGee, Sasha, Li, Keith, Hennenfent, Andrew K., Dassie, Kossia, Carney, Jhetari T., Gibson, Arian, Cooper, Ivory, Blaylock, Morris, Blackwell, Reginald, Fields, Angela, Davies-Cole, John
• Format: Journal Article Newsletter
• Language: English
• Published: United States Center for Surveillance, Epidemiology, and Laboratory Services, Centers for Disease Control and Prevention (CDC), U.S. Department of Health and Human Services 17-03-2017; U.S. Government Printing Office; Centers for Disease Control and Prevention
• Subjects: Adolescent; Adult; Aged; Aged, 80 and over; Case-Control Studies; Child; Contamination; Disease Outbreaks; District of Columbia - epidemiology; Feces - microbiology; Female; Full Report; Humans; Investigations; Male; Middle Aged; Oils; Restaurants; Salmonella; Salmonella enterica; Salmonella enteritidis; Salmonella enteritidis - isolation & purification; Salmonella food poisoning; Salmonella Food Poisoning - epidemiology; Tuber; Young Adult
• ISSN: 0149-2195; 1545-861X
• DOI: 10.15585/mmwr.mm6610a4

On September 8, 2015, the District of Columbia Department of Health (DCDOH) received a call from a person who reported experiencing gastrointestinal illness after eating at a District of Columbia (DC) restaurant with multiple locations throughout the United States (restaurant A). Later the same day, a local emergency department notified DCDOH to report four persons with gastrointestinal illness, all of whom had eaten at restaurant A during August 30-September 5. Two patients had laboratory-confirmed Salmonella group D by stool culture. On the evening of September 9, a local newspaper article highlighted a possible outbreak associated with restaurant A. Investigation of the outbreak by DCDOH identified 159 patrons who were residents of 11 states and DC with gastrointestinal illness after eating at restaurant A during July 1-September 10. A case-control study was conducted, which suggested truffle oil-containing food items as a possible source of Salmonella enterica serotype Enteritidis infection. Although several violations were noted during the restaurant inspections, the environmental, laboratory, and traceback investigations did not confirm the contamination source. Because of concern about the outbreak, the restaurant's license was suspended during September 10-15. The collaboration and cooperation of the public, media, health care providers, and local, state, and federal public health officials facilitated recognition of this outbreak involving a pathogen commonly implicated in foodborne illness.