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Salmonella outbreak from microwave cooked food

Published online by Cambridge University Press:  15 May 2009

M. R. Evans
Department of Public Health Medicine, South Glamorgan Health Authority, Abton House, Wedal Road, Cardiff CF4 3QX
S. M. Parry
Cardiff Environmental Services, Wood Street, Cardiff CF1 1NQ
C. D. Ribeiro
Cardiff Public Health Laboratory, University Hospital of Wales, Heath Park, Cardiff CF4 4XW
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Following a buffet meal served to six guests at a private domestic function, five of the guests and the host developed symptoms of food poisoning. Salmonella enteritidis phage type 4 (PT4) was isolated from all four individuals who submitted faecal samples for investigation. Leftover samples of a savoury rice dish consumed by all six ill persons contained 6×103/gm Salmonella enteritidis PT4. The rice salad comprised boiled rice, raw carrots, eggs, cheese and curry powder. The curry powder and remainder of the pack of six eggs were negative on microbiological analysis. The rice dish had been prepared by heating in a 500 W microwave oven with a rotating turntable on full power for 5 min. Although the hazards of inadequate microwave cooking are well recognized, this is only the second outbreak of food poisoning from microwave cooking to be reported.

Research Article
Copyright © Cambridge University Press 1995


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