Open AccessEscherichia coli O157:H7 outbreak linked to salami, British Columbia, Canada, 1999
Author(s) -
Diane MacDonald,
Murray Fyfe,
Ana Paccagnella,
Almudena Trinidad,
K Louie,
David M. Patrick
Publication year - 2004
Publication title -
epidemiology and infection
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.992
H-Index - 109
eISSN - 1469-4409
pISSN - 0950-2688
DOI - 10.1017/s0950268803001651
Subject(s) - outbreak , pulsed field gel electrophoresis , escherichia coli , odds ratio , microbiology and biotechnology , enterobacteriaceae , biology , medicine , genotype , virology , biochemistry , gene
An outbreak of E. coli O157:H7 infections was identified in November 1999 with a fivefold increase in the occurrence of laboratory-confirmed cases of E. coli O157:H7 infection. A matched case-control study was conducted. Samples of food from cases and from retailers were analysed for the presence of E. coli O157:H7. A total of 143 cases were identified over a 12-week period with the same pulsed-field gel electrophoresis (PFGE) pattern. The case-control study found that Company A salami was significantly associated with illness (Mantel-Haenszel matched odds ratio 10.0%, 95% CI 1.4-434, P=0.01). Company A salami tested positive for E. coli O157:H7 and isolates had the same PFGE pattern as case isolates. An immediate voluntary national recall of Company A dry fermented meat products took place. Findings from the investigation of this outbreak suggest that the hold-and-test option may not be adequate to prevent shiga-toxigenic Escherichia coli (STEC) infection in salami consumers.