Outbreak of Salmonella Enteritidis in northwest of S. Paulo State, Brazil

• Autor(a) principal: Kaku, M.
• Data de Publicação: 1995
• Outros Autores: Peresi, J.T.M., Tavechio, A.T., Fernandes, S.A., Batista, A.B., Castanheira, I.A.Z., Garcia, G.M.P., Irino, K., Gelli, D.S.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Saúde Pública
• Texto Completo: https://www.revistas.usp.br/rsp/article/view/24097
• topic: Intoxicação alimentar por Salmonella^i1^sepidemiolo; Surtos de doenças; Salmonella^i1^sisolamento & purifica; Salmonella food poisoning^i2^sepidemiol; Disease outbreak; Salmonella^i2^sisolat

A foodborne outbreak which affected 211 persons occurred, in a School, in 1993. The epidemiological data obtained by interviewing the affected and non affected persons sampled showed as predominant symptoms: diarrhoea, fever (77.7%), abdominal cramps (67.7%), vomiting (65.8%), hot-and-cold sensations (54.5%) and headache (44.5%). The median incubation period was of 17 hours, the limits being 3 and 29 hours. The disease period was of from 3 to 4 days. The food concerned was a kind of paté, a mayonnaise mixture prepared with fresh eggs with boiled potatoes that was consumed with bread. The biological material analysis - 3 coprocultures, and leftovers of the food revealed the presence of one and the same organism: Salmonella Enteritidis. In the food, the numbers of this bacterium per gram were sufficient to account for the manifestation of the disease (104 and 105/g). The antibiogram of all the isolates showed the same sensibility pattern. The preparation related to this outbreak suggests the endogenous contamination of the eggs; the cross contamination - the outbreak affected three school periods, as the food was prepared separately for each school period; and the conditions under which the food was kept during the time from preparation to consumption. The observation of the 3 food handlers, by successive coprocultures, for one week, indicates that they were not asymptomatic carriers nor were they affected as a result of this outbreak by the causal bacteria.