大肠杆菌的一种新传播途径：源自干发酵香肠的感染。
A new route of transmission for Escherichia coli: infection from dry fermented salami.
作者信息
Tilden J, Young W, McNamara A M, Custer C, Boesel B, Lambert-Fair M A, Majkowski J, Vugia D, Werner S B, Hollingsworth J, Morris J G
机构信息
Epidemiology and Emergency Response Program, Food Safety and Inspection Service, US Department of Agriculture, Washington, DC 20250, USA.
出版信息
Am J Public Health. 1996 Aug;86(8):1142-5. doi: 10.2105/ajph.86.8_pt_1.1142.
OBJECTIVES
This study evaluated the production of dry fermented salami associated with an outbreak of Escherichia coli O157.H7 infection in Washington State and California.
METHODS
Facility inspections, review of plant monitoring data, food handler interviews, and microbiological testing of salami products were conducted.
RESULTS
Production methods complied with federal requirements and industry-developed good manufacturing practices. No evidence suggested that postprocessing contamination occurred. Calculations suggested that the infectious dose was smaller than 50 E. coli O157:H7 bacteria.
CONCLUSIONS
Dry fermented salami can serve as a vehicle of transmission for O157:H7 strains. Our investigation and prior laboratory studies suggest that E. coli O157:H7 can survive currently accepted processing methods.
目的
本研究评估了与华盛顿州和加利福尼亚州大肠杆菌O157.H7感染暴发相关的干发酵香肠的生产情况。
方法
进行了设施检查、工厂监测数据审查、食品处理人员访谈以及香肠产品的微生物检测。
结果
生产方法符合联邦要求和行业制定的良好生产规范。没有证据表明存在加工后污染。计算结果表明，感染剂量小于50个大肠杆菌O157:H7细菌。
结论
干发酵香肠可作为O157:H7菌株的传播媒介。我们的调查和先前的实验室研究表明，大肠杆菌O157:H7能够在目前公认的加工方法中存活。
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