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A Family Outbreak of Escherichia coli O157 Haemorrhagic Colitis Caused by Pork Meat Salami
G. Conedera, E. Mattiazzi, F. Russo, E. Chiesa, I. Scorzato, S. Grandesso, A. Bessegato, A. Fioravanti and A. Caprioli
Epidemiology and Infection
Vol. 135, No. 2 (Feb., 2007), pp. 311-314
Published by: Cambridge University Press
Stable URL: http://www.jstor.org/stable/4140876
Page Count: 4
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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.
Epidemiology and Infection © 2007 Cambridge University Press