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

  • G. CONEDERA (a1), E. MATTIAZZI (a2), F. RUSSO (a3), E. CHIESA (a3), I. SCORZATO (a3), S. GRANDESSO (a4), A. BESSEGATO (a4), A. FIORAVANTI (a5) and A. CAPRIOLI (a5)...
Abstract

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.

Copyright
2006 Cambridge University Press
Corresponding author
Istituto Zooprofilattico Sperimentale delle Venezie, Via Bassa del Cuc 4, 33084 Cordenons (PN), Italy. (Email: gconedera@izsvenezie.it)
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Epidemiology & Infection
  • ISSN: 0950-2688
  • EISSN: 1469-4409
  • URL: /core/journals/epidemiology-and-infection
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