[A small outbreak of salmonellosis caused by Bologna sausage].

Late in August 1985, seventeen subjects in the 3-40 year range contracted salmonellosis which was associated with the consumption of fermented pork sausage prepared by a butcher. The incubation period varied from 6 to 9 hours, the attack rate was a hundred per cent; there were no deaths or complications. The pH of the incriminated sausage was 5.7 (the pH of controls ranged from 4.5 to 5.0), and the aw was 0.99 (vs. 0.92-0.97 in the controls), a colony count of thermotrophic Enterobacteriaceae was 10(7) per 1 g, including c. 10(6) of Salmonella typhimurium, c. 10(3) Staphylococcus aureus and c. 10(4) cfu of Clostridium perfringes per 1 g. These outbreaks may be prevented by ensuring good practices during production and distribution, supported by monitoring line samples by determining the pH and aw and cfu assessment of Staphylococcus aureus and thermotrophic Enterobacteriaceae.