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Outbreak of Salmonella Goldcoast infections linked to consumption of fermented sausage, Germany 2001

Published online by Cambridge University Press:  08 November 2004

V. BREMER ,
K. LEITMEYER ,
E. JENSEN ,
U. METZEL ,
H. MECZULAT ,
E. WEISE ,
D. WERBER ,
H. TSCHAEPE ,
L. KREIENBROCK  and
S. GLASER
...Show all authors
V. BREMER
Affiliation:
Field Epidemiology Training Programme, Germany Department for Infectious Disease Epidemiology, Robert Koch-Institut, Berlin, Germany
K. LEITMEYER
Affiliation:
Field Epidemiology Training Programme, Germany Department for Infectious Disease Epidemiology, Robert Koch-Institut, Berlin, Germany
E. JENSEN
Affiliation:
Thuringia Regional Office for Food Safety and Consumers Protection, Erfurt, Germany
U. METZEL
Affiliation:
Local Health Authority of Unstrut-Hainich Area, Thuringia, Germany
H. MECZULAT
Affiliation:
Local Health Authority of Unstrut-Hainich Area, Thuringia, Germany
E. WEISE
Affiliation:
Federal Institute for Health Protection of Consumers and Veterinary Medicine (BgVV), Berlin, Germany
D. WERBER
Affiliation:
Department for Infectious Disease Epidemiology, Robert Koch-Institut, Berlin, Germany
H. TSCHAEPE
Affiliation:
National Reference Laboratory for Salmonella and other enteric pathogens, Robert Koch-Institut, Wernigerode, Germany
L. KREIENBROCK
Affiliation:
Department of Biometry, Epidemiology and Data Processing, School of Veterinary Public Health, Hanover, Germany
S. GLASER
Affiliation:
Department of Biometry, Epidemiology and Data Processing, School of Veterinary Public Health, Hanover, Germany
A. AMMON
Affiliation:
Department for Infectious Disease Epidemiology, Robert Koch-Institut, Berlin, Germany
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Abstract

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Salmonella Goldcoast (SGC), an uncommon serotype in Germany, was identified in 25 isolates between 1 April and 7 May 2001. To determine the cause of the outbreak, we conducted a matched case-control study including 24 cases and 51 controls. In a multivariable regression model, only consumption of a raw fermented sausage manufactured by a local company remained significant (adjusted odds ratio 20·0, 95% confidence interval 2·7–302·5). SGC isolated from case-patients shared an indistinguishable pulsed-field gel electrophoresis pattern. A part of the produced raw fermented sausage was sold after only 4 days of fermentation. Samples from the premises and products of the company were negative for SGC. However, short-time raw fermented sausage is more likely to contain pathogens. Irradiation of raw ingredients is not accepted by German consumers, thus strict adherence to good manufacturing practices, the use of HACCP programmes as well as on-farm programmes remain crucial to reduce Salmonella.

Type
Research Article
Information
Epidemiology & Infection , Volume 132 , Issue 5 , October 2004 , pp. 881 - 887
Copyright
© 2004 Cambridge University Press