An outbreak of <i>Salmonella typhimurium</i> DT170 associated with kebab meat and yoghurt relish
M.R. Evans, R Salmon, L. NEHAUL, S. MABLY, L. WAFFORD, M. Z. NOLAN-FARRELL +2 more
Epidemiology and Infection
Abstract
During July 1995, an outbreak of Salmonella typhimurium definitive type (DT) 170, an unusual strain, occurred in South Wales. A case-control study found that illness was associated with eating kebabs (odds ratio undefined, P = 0.002), doner kebabs (odds ratio 7.9, 95 % confidence interval 1.5-20.5, P = 0.02) and kebabs with yoghurt based relish (odds ratio undefined, P = 0.009) but not with eating kebabs with mayonnaise-based relish (odds ratio 2.4, 95 % confidence interval 0.4-13.9, P = 0.53). Environmental investigations discovered a complex web of producers and wholesale suppliers. Kebab meat and yoghurt had been supplied to the two main implicated outlets by a single wholesaler. Samples of raw minced lamb and several environmental swabs taken at the wholesaler were positive for S. typhimurium DT170. Blood-stained, unsealed yoghurt pots were observed to be stored under a rack of raw lamb. Investigators of food poisoning outbreaks linked to takeaway food should consider cross-contaminated relishes and dressings as well as undercooked meat as potential vehicles of infection.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
Salmonella typhimurium DT170 was found in raw minced lamb and environmental swabs
“Samples of raw minced lamb and several environmental swabs taken at the wholesaler were positive for S. typhimurium DT170”
Salmonella typhimurium DT170 was potentially transmitted through cross-contaminated relishes and dressings
“Investigators of food poisoning outbreaks linked to takeaway food should consider cross-contaminated relishes and dressings as well as undercooked meat as potential vehicles of infection”
Salmonella typhimurium DT170 was associated with kebab meat and yoghurt relish
“A case-control study found that illness was associated with eating kebabs (odds ratio undefined, P = 0.002), doner kebabs (odds ratio 7.9, 95 % confidence interval 1.5-20.5, P = 0.02) and kebabs with ...”