Giuseppe
Emeritus
[Source: Eurosurveillance, full text: (LINK). Abstract, edited.]
B von Wissmann (
)<SUP>1</SUP><SUP>,2</SUP>, C Klinc<SUP>1</SUP>, R Schulze<SUP>3</SUP>, A Wolf<SUP>3</SUP>, H Schreiner<SUP>4</SUP>, W Rabsch<SUP>5</SUP>, R Prager<SUP>5</SUP>, W Hautmann<SUP>1</SUP>
Citation style for this article: von Wissmann B, Klinc C, Schulze R, Wolf A, Schreiner H, Rabsch W, Prager R, Hautmann W. Outbreak of salmonellosis after a wedding party, Bavaria, Germany, summer 2010: the importance of implementing food safety concepts. Euro Surveill. 2012;17(6)
ii=20076. Available online: http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20076
Date of submission: 01 June 2011 <HR>An outbreak of salmonellosis in the summer of 2010 after a wedding party in Bavaria, Germany, was investigated, to identify vehicles and source of the outbreak and any flaws in food safety procedures. A cohort study targeting all wedding participants was carried out in addition to laboratory and environmental investigations. The overall attack rate was 59% (52/88). A group of buffet dishes containing mayonnaise was associated with the highest relative risk: 6.6 (95% CI: 1.7?25.0). Subtyping of a subset of Salmonella isolates cultured from stool samples from wedding participants and catering staff and from food samples showed the isolates to be indistinguishable (S. Enteritidis, lysotype 4/6, ribotype 3). European laws require food business operators to establish and implement food safety procedures. Investigation of the practices of the catering company revealed a lack of staff training and the absence of records of a food safety concept. Non-edible flower decorations in cold dishes were identified as a potential source of secondary contamination because their cultivation and processing are not subject to the food safety regulations minimising the risk of contamination of crops intended for human consumption. The outbreak demonstrated the importance of staff training and food safety concepts to identify and mitigate hazards to food safety.
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Eurosurveillance, Volume 17, Issue 6, 09 February 2012
Surveillance and outbreak reports
Outbreak of salmonellosis after a wedding party, Bavaria, Germany, summer 2010: the importance of implementing food safety concepts
Surveillance and outbreak reports
Outbreak of salmonellosis after a wedding party, Bavaria, Germany, summer 2010: the importance of implementing food safety concepts
B von Wissmann (
- Bavarian Health and Food Safety Authority, Health, Oberschleissheim, Germany
- Postgraduate Fellowship in Applied Epidemiology, Robert Koch Institute, Berlin, Germany
- Local health office Ansbach, Ansbach, Germany
- Bavarian Health and Food Safety Authority, Food Safety and Cosmetics, Erlangen, Germany
- National Reference Centre for Salmonella and other Enteric pathogens, Robert Koch Institute, Wernigerode Branch, Bacterial Infections, Wernigerode, Germany
Citation style for this article: von Wissmann B, Klinc C, Schulze R, Wolf A, Schreiner H, Rabsch W, Prager R, Hautmann W. Outbreak of salmonellosis after a wedding party, Bavaria, Germany, summer 2010: the importance of implementing food safety concepts. Euro Surveill. 2012;17(6)
ii=20076. Available online: http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20076 Date of submission: 01 June 2011 <HR>An outbreak of salmonellosis in the summer of 2010 after a wedding party in Bavaria, Germany, was investigated, to identify vehicles and source of the outbreak and any flaws in food safety procedures. A cohort study targeting all wedding participants was carried out in addition to laboratory and environmental investigations. The overall attack rate was 59% (52/88). A group of buffet dishes containing mayonnaise was associated with the highest relative risk: 6.6 (95% CI: 1.7?25.0). Subtyping of a subset of Salmonella isolates cultured from stool samples from wedding participants and catering staff and from food samples showed the isolates to be indistinguishable (S. Enteritidis, lysotype 4/6, ribotype 3). European laws require food business operators to establish and implement food safety procedures. Investigation of the practices of the catering company revealed a lack of staff training and the absence of records of a food safety concept. Non-edible flower decorations in cold dishes were identified as a potential source of secondary contamination because their cultivation and processing are not subject to the food safety regulations minimising the risk of contamination of crops intended for human consumption. The outbreak demonstrated the importance of staff training and food safety concepts to identify and mitigate hazards to food safety.