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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.

Sartz, Lisa LU ; De Jong, B ; Hjertqvist, M ; Plym-Forshell, L ; Alsterlund, R ; Lofdahl, S ; Osterman, B ; Ståhl, A ; Eriksson, E and Hansson, H-B , et al. (2008) In Epidemiology and Infection 136(3). p.370-380
Abstract
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... (More)
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. (Less)
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organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Epidemiology and Infection
volume
136
issue
3
pages
370 - 380
publisher
Cambridge University Press
external identifiers
  • wos:000259198300009
  • scopus:39049149346
  • pmid:17445322
ISSN
0950-2688
DOI
10.1017/S0950268807008473
language
English
LU publication?
yes
id
9f8628bb-9c7d-42dc-acfb-d03dd334ffda (old id 167512)
alternative location
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=17445322&dopt=Abstract
date added to LUP
2016-04-01 11:37:25
date last changed
2022-03-28 00:42:13
@article{9f8628bb-9c7d-42dc-acfb-d03dd334ffda,
  abstract     = {{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&lt;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.}},
  author       = {{Sartz, Lisa and De Jong, B and Hjertqvist, M and Plym-Forshell, L and Alsterlund, R and Lofdahl, S and Osterman, B and Ståhl, A and Eriksson, E and Hansson, H-B and Karpman, Diana}},
  issn         = {{0950-2688}},
  language     = {{eng}},
  number       = {{3}},
  pages        = {{370--380}},
  publisher    = {{Cambridge University Press}},
  series       = {{Epidemiology and Infection}},
  title        = {{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.}},
  url          = {{http://dx.doi.org/10.1017/S0950268807008473}},
  doi          = {{10.1017/S0950268807008473}},
  volume       = {{136}},
  year         = {{2008}},
}