An outbreak of Salmonella serotype Thompson associated with fresh cilantro
An outbreak of Salmonella serotype Thompson associated with fresh cilantro
复制标题
DOI：
10.1086/319254
复制
发表时间：
2001-03-15
影响因子：
6.4
通讯作者：
Werner, SB
中科院分区：
文献类型：
--
作者：
Campbell, JV;Mohle-Boetani, J;Werner, SB
通过基于实验室的监测和病例对照、追溯和实验室研究，发现了加利福尼亚州汤普森血清型沙门氏菌的爆发。 1999年3月6日至31日期间，有35例“散发”病例和41例与餐馆有关的暴发病例。其中3例患者住院。一项病例对照研究发现，疾病与在餐厅吃香菜之间存在显着关联（病例患者为 63%，对照组为 34%；比值比，3.5；95% 置信区间，1.1-11.4）。尽管确定了香菜的常见经销商，但由于记录不充分，无法确定供应香菜的单一农场。在室温下，与全叶香菜相比，切碎的香菜上的汤普森沙门氏菌生长得更快，浓度也更高。新鲜制作的莎莎酱（pH 3.4）支持汤普森沙门氏菌的生长。香菜切碎后应立即食用。应提供农产品分销的准确记录，并应防止零售和批发场所、包装棚和农场的农产品受到细菌污染。
An outbreak of Salmonella serotype Thompson in California was identified through laboratory-based surveillance and investigated with case-control, traceback, and laboratory studies. There were 35 "sporadic" cases and a restaurant-associated outbreak of 41 cases with onset between 6 March and 31 March 1999. Three case patients were hospitalized. A case-control study found a significant association between illness and eating cilantro at a restaurant (63% of case patients vs. 34% of control subjects; odds ratio, 3.5; 95% confidence interval, 1.1-11.4). Although common distributors of cilantro were identified, inadequate records prohibited the identification of a single farm supplying cilantro. At room temperature, Salmonella Thompson grew more rapidly and to a higher concentration on chopped cilantro, compared with whole-leaf cilantro. Freshly made salsa (pH 3.4) supported growth of Salmonella Thompson. Cilantro should be served promptly after chopping. Accurate records of the distribution of produce should be available, and bacterial contamination of produce should be prevented in retail and wholesale establishments, in packing sheds, and on farms.