An outbreak of Escherichia coli O157:H7 infection in southern Sweden associated with consumption of fermented sausage;: aspects of sausage production that increase the risk of contamination

被引：74

作者：

Sartz, L. ^{[1
]}

De Jong, B. ^{[2
]}

Hjertqvist, M. ^{[2
]}

Plym-Forshell, L. ^{[3
]}

Asterlund, R. ^{[4
]}

Lofdahl, S. ^{[2
]}

Osterman, B. ^{[5
]}

Stahl, A. ^{[1
]}

Eriksson, E. ^{[6
]}

Hansson, H. -B. ^{[4
]}

Karpman, D. ^{[1
]}

机构：

[1] Lund Univ, Dept Pediat, S-22185 Lund, Sweden

[2] Swedish Inst Infect Dis Control, Solna, Sweden

[3] Natl Food Adm Toxicol Lab, Uppsala, Sweden

[4] Reg Ctr Communicable Dis Control & Prevent, Malmo, Sweden

[5] Karolinska Univ Hosp, MTC, Dept Clin Microbiol, Solna, Sweden

[6] Natl Vet Inst, Dept Bacteriol, S-75007 Uppsala, Sweden

来源：

EPIDEMIOLOGY AND INFECTION | 2008年 / 136卷 / 03期

关键词：

D O I：

10.1017/S0950268807008473

中图分类号：

R1 [预防医学、卫生学];

学科分类号：

1004 ; 120402 ;

摘要：

A large outbreak of enterohaemorrhagic Escherichia coli (EHEC) infections occured in southern Sweden during autumn 2002. A matched case-control study was performed and indicated an association between consumption of fermented sausage and EHEC infection (odds ratio 5.4, P<0.002). Pulsed-field gel electrophoresis analysis identified a strain of E. coli O157:H7 in clinical faecal isolates which was identical to a strain isolated from sausage samples obtained from households of infected individuals. A combination of microbiological and epidemiological results established a link between sausage consumption and the outbreak in 30 out of a total of 39 investigated cases. Contaminated beef was suspected to be the source of infection. Delayed start of fermentation, lack of heat-treatment and a short curing period in cold temperature were identified as the main factors enabling EHEC survival. EHEC can survive thorughout the entire production process of fermented sausage if curing conditions are inadequate.

引用

页码：370 / 380

页数：11

共 38 条

[1] A large outbreak of hemolytic uremic syndrome caused by an unusual sorbitol-fermenting strain of Escherichia coli O157:H- [J].