Outbreak of Escherichia coli O157:H7 infections associated with consumption of beef donair

被引:24
|
作者
Currie, Andrea
NacDonald, Judy
Ellis, Andrea
Siushansian, Jennifer
Chui, Linda
Charlebois, Maya
Peermohamed, Munira
Everett, Doug
Fehr, Mark
Ng, Lai-King
机构
[1] Publ Hlth Agcy Canada, Canadian Field Epidemiol Program, Ottawa, ON K1A 0K9, Canada
[2] Calgary Hlth Reg, Calgary, AB T6G 2E6, Canada
[3] Publ Hlth Agcy Canada, Foodborne Waterborne Zoonot Infect Dis, Guelph, ON N1H 851, Canada
[4] Proc Publ Hlth Lab Alberta, Edmonton, AB T6G 2J2, Canada
[5] Univ Alberta, Dept Lab Med & Pathol, Edmonton, AB T6G 2R7, Canada
[6] Alberta Hlth & Wellness, Edmonton, AB T5J 1S6, Canada
[7] Publ Hlth Agcy Canada, Natl Microbiol Lab, Winnipeg, MB R3E 3R2, Canada
关键词
D O I
10.4315/0362-028X-70.6.1483
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The Calgary Health Region identified an outbreak of Escherichia coli O157:H7 infection in September 2004 following a fourfold increase in laboratory reports. Clinical isolates were indistinguishable by pulsed-field gel electrophoresis (PFGE), and the PFGE pattern was unique in North America. Most affected individuals reported beef donair consumption in 10-day food histories. We conducted a matched case-control study, inspected the implicated food premises, and conducted a traceback investigation of suspect ground beef to determine the source of the outbreak and implement prevention and control measures. A total of 43 laboratory-confirmed cases were identified, with symptom onsets between 8 September and 1 October 2004. Among 26 matched case-control pairs, consumption of beef donair from one of two locations of a local restaurant chain was the only statistically significant risk factor for infection (matched odds ratio undefined; P < 0.01). No samples of the implicated ground beef were available for microbiological testing. We identified several opportunities for time-temperature abuse and other factors that may have contributed to the serving of unsafe donair meat at the implicated restaurants. This outbreak highlighted gaps in food safety policy related to beef donair and similar products in Canada. Immediately following the outbreak, the Region implemented new safe food handling requirements and a Federal/Provincial/Territorial Working Group was established to make recommendations for national food safety policies specific to these products.
引用
收藏
页码:1483 / 1488
页数:6
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