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2012-02-09Zeitschriftenartikel DOI: 10.25646/1046
Outbreak of salmonellosis after a wedding party, Bavaria, Germany, summer 2010: the importance of implementing food safety concepts
dc.contributor.authorWissmann, Beatrix von
dc.contributor.authorKlinc, Christina
dc.contributor.authorSchulze, R.
dc.contributor.authorWolf, A.
dc.contributor.authorSchreiner, H.
dc.contributor.authorRabsch, Wolfgang
dc.contributor.authorPrager, Rita
dc.contributor.authorHautmann, Wolfgang
dc.date.accessioned2018-05-07T15:21:34Z
dc.date.available2018-05-07T15:21:34Z
dc.date.created2012-02-13
dc.date.issued2012-02-09none
dc.identifier.otherhttp://edoc.rki.de/oa/articles/reEpBsCQgPnQs/PDF/27pr3cYL6BVPM.pdf
dc.identifier.urihttp://edoc.rki.de/176904/1121
dc.description.abstractAn 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. Nonedible 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.eng
dc.language.isoeng
dc.publisherRobert Koch-Institut, Infektionskrankheiten / Erreger
dc.subjectAdolescenteng
dc.subjectHumanseng
dc.subjectFemaleeng
dc.subjectPolymerase Chain Reactioneng
dc.subjectDisease Outbreakseng
dc.subjectGermany/epidemiologyeng
dc.subjectSalmonella Food Poisoning/epidemiologyeng
dc.subjectSalmonella enteritidis/isolation & purificationeng
dc.subjectMaleeng
dc.subjectMiddle Agedeng
dc.subjectChildeng
dc.subjectAdulteng
dc.subjectCohort Studieseng
dc.subjectQuestionnaireseng
dc.subjectAgedeng
dc.subjectSalmonella Food Poisoning/microbiologyeng
dc.subjectAge Distributioneng
dc.subjectYoung Adulteng
dc.subjectFeces/microbiologyeng
dc.subjectChild Preschooleng
dc.subjectAged 80 and overeng
dc.subjectPolymorphism Geneticeng
dc.subjectFood Contamination/analysiseng
dc.subjectMolecular Typingeng
dc.subjectFood Safetyeng
dc.subjectSalmonella Food Poisoning/diagnosiseng
dc.subjectSalmonella enteritidis/geneticseng
dc.subject.ddc610 Medizin
dc.titleOutbreak of salmonellosis after a wedding party, Bavaria, Germany, summer 2010: the importance of implementing food safety concepts
dc.typeperiodicalPart
dc.identifier.urnurn:nbn:de:0257-10019341
dc.identifier.doihttp://dx.doi.org/10.25646/1046
local.edoc.container-titleEuroSurveillance
local.edoc.fp-subtypeArtikel
local.edoc.type-nameZeitschriftenartikel
local.edoc.container-typeperiodical
local.edoc.container-type-nameZeitschrift
local.edoc.container-urlhttp://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20076
local.edoc.container-publisher-nameECDC
local.edoc.container-volume17
local.edoc.container-issue6
local.edoc.container-year2012

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