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A family outbreak of Escherichia coli O157 haemorrhagic colitis caused by pork meat salami

Published online by Cambridge University Press:  03 July 2006

G. CONEDERA
Affiliation:
Istituto Zooprofilattico Sperimentale delle Venezie, Cordenons (PN), Italy
E. MATTIAZZI
Affiliation:
Stabilimento Ospedaliero San Camillo, Schio (VI), Italy
F. RUSSO
Affiliation:
Dipartimento di Prevenzione ULSS 4, Thiene (VI), Italy
E. CHIESA
Affiliation:
Dipartimento di Prevenzione ULSS 4, Thiene (VI), Italy
I. SCORZATO
Affiliation:
Dipartimento di Prevenzione ULSS 4, Thiene (VI), Italy
S. GRANDESSO
Affiliation:
Presidio Ospedaliero, Treviso, Italy
A. BESSEGATO
Affiliation:
Presidio Ospedaliero, Treviso, Italy
A. FIORAVANTI
Affiliation:
Istituto Superiore di Sanità, Roma, Italy
A. CAPRIOLI
Affiliation:
Istituto Superiore di Sanità, Roma, Italy
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Abstract

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A family outbreak of Escherichia coli O157 infection was microbiologically associated with consumption of dry-fermented salami made with pork meat only and produced in a local plant. E. coli O157 strains isolated from a wife and husband, both hospitalized with bloody diarrhoea, and from the salami carried vt1, vt2 and eae genes and shared the same PFGE pattern. The food vehicle implicated in this outbreak is unusual because of both the animal species from which it originates and the fermentation and drying steps of the manufacturing process. This could be the first report of an outbreak associated with a product containing pork meat only. Even though sources of contamination other than pork meat could not be excluded, pork products should not be neglected in E. coli O157 outbreak investigations.

Type
Short Report
Copyright
2006 Cambridge University Press