Draper ADK

Morton CN

Heath JN

Lim JA

Schiek AI

Davis S

Krause VL

Markey PG

2017-03-31

In June 2015, an outbreak of salmonellosis occurred among people who had eaten at a restaurant in Darwin, Northern Territory over 2 consecutive nights. We conducted a retrospective cohort study of diners who ate at the restaurant on 19 and 20 June 2015. Diners were telephoned and a questionnaire recorded symptoms and menu items consumed. An outbreak case was defined as anyone with laboratory confirmed Salmonella Typhimurium PT9 (STm9) or a clinically compatible illness after eating at the restaurant. Environmental health officers inspected the premises and collected food samples. We contacted 79/83 of the cohort (response rate 95%); 21 were cases (attack rate 27%), and 9 had laboratory confirmed STm9 infection. The most commonly reported symptoms were diarrhoea (100%), abdominal pain (95%), fever (95%) and nausea (95%). Fifteen people sought medical attention and 7 presented to hospital. The outbreak was most likely caused by consumption of duck prosciutto, which was consumed by all cases (OR 18.6, CI 3.0-∞, P < 0.01) and was prepared on site. Salmonella was not detected in any food samples but a standard plate count of 2 x 107 colony forming units per gram on samples of duck prosciutto demonstrated bacterial contamination. The restaurant used inappropriate methodology for curing the duck prosciutto. Restaurants should consider purchasing pre-made cured meats, or if preparing them on site, ensure that they adhere to safe methods of production.

Communicable diseases intelligence quarterly report 2017-03-31; 41(1): E16-E20

1447-4514

https://pubmed.ncbi.nlm.nih.gov/28385135/?otool=iaurydwlib

https://hdl.handle.net/10137/5251

Animals

Female

Humans

Male

Northern Territory

Salmonella Food Poisoning

Salmonella Infections

Disease Outbreaks

Ducks

Food Microbiology

Restaurants

An outbreak of salmonellosis associated with duck prosciutto at a Northern Territory restaurant.

Journal Article

Publication