Awofisayo-Okuyelu A, Arunachalam N, Dallman T, Grant K A, Aird H, McLauchlin J, Painset A, Amar C
Gastrointestinal Infections Department, Public Health England, London NW9 5EQ, UK.
South Yorkshire Health Protection Team, Yorkshire and Humber Centre, Public Health England, Sheffield S9 1BY, UK.
J Food Prot. 2016 May;79(5):732-40. doi: 10.4315/0362-028X.JFP-15-456.
An outbreak of listeriosis in England affecting 14 people between 2010 and 2012 and linked to the consumption of pork pies was investigated. All 14 individuals were older than 55 years, 12 were men, and 10 reported the presence of an underlying condition. All were resident in or had visited either of two English regions and were infected with the same strain of Listeria monocytogenes. In interviews with 12 patients, 9 reported eating pork pies, and individuals that consumed pork pies were significantly more likely to be infected with an outbreak strain than were individuals with sporadic cases of listeriosis infections in England from 2010 to 2012. Pork pies were purchased from seven retailers in South Yorkshire or the East Midlands, and the outbreak strain was recovered from pork pies supplied by only the producer in South Yorkshire. The outbreak strain was also recovered from samples of finished product and from environmental samples collected from the manufacturer. The likely source of contamination was environmental sites within the manufacturing environment, and the contamination was associated with the process of adding gelatin to the pies after cooking. Inadequate temperature control and poor hygienic practices at one of the retailers were also identified as possible contributory factors allowing growth of the pathogen. Following improvements in manufacturing practices and implementation of additional control measures at the retailers' premises, L. monocytogenes was not recovered from subsequent food and environmental samples, and the outbreak strain was not detected in further individuals with listeriosis in England.
对2010年至2012年期间在英格兰爆发的一起李斯特菌病疫情进行了调查，此次疫情涉及14人，与食用猪肉馅饼有关。所有14人均年龄超过55岁，其中12人为男性，10人报告有基础疾病。他们均居住在英格兰的两个地区之一或曾到访过这两个地区，且感染的是同一株单核细胞增生李斯特菌。在对12名患者的访谈中，9人报告食用过猪肉馅饼，与2010年至2012年英格兰散发性李斯特菌病感染病例相比，食用猪肉馅饼的人感染疫情菌株的可能性显著更高。猪肉馅饼购自南约克郡或东米德兰兹郡的7家零售商，而疫情菌株仅从南约克郡的生产商供应的猪肉馅饼中分离出来。在成品样本以及从制造商处采集的环境样本中也分离出了疫情菌株。污染的可能来源是制造环境中的环境场所，且污染与烹饪后向馅饼中添加明胶的过程有关。还确定了其中一家零售商温度控制不当和卫生习惯不良是导致病原体生长的可能促成因素。随着制造工艺的改进以及在零售商场所实施额外的控制措施，后续的食品和环境样本中未再分离出单核细胞增生李斯特菌，在英格兰患李斯特菌病的其他个体中也未检测到疫情菌株。
