Salmonella Typhimurium outbreak associated with smoked pork tenderloin in Denmark, January to March 2011

• Published in: Scandinavian journal of infectious diseases 2012-12, Vol.44 (12), p.903-908
• Main Authors: Wójcik, Oktawia P., Kjelsø, Charlotte, Kuhn, Katrin G., Müller, Luise, Jensen, Tenna, Kjeldsen, Marianne K., Ethelberg, Steen
• Format: Article
• Language: English
• Subjects: Bacteriophage Typing; Case-Control Studies; case-control study; Denmark; Denmark - epidemiology; Disease Outbreaks; Feces - microbiology; Foodborne Diseases - epidemiology; Foodborne Diseases - microbiology; foodborne outbreak; Humans; Minisatellite Repeats; Molecular Typing; pork; Salmonella Infections - epidemiology; Salmonella Infections - microbiology; Salmonella Typhimurium; Salmonella typhimurium - classification; Salmonella typhimurium - isolation & purification
• ISSN: 0036-5548; 1651-1980
• DOI: 10.3109/00365548.2012.693196

Abstract Background: An outbreak of salmonellosis (Salmonella Typhimurium, phage type DT120) occurred from 26 January to 15 March 2011, in Denmark, with 22 laboratory confirmed cases. Hypothesis-generating patient interviews gave rise to the suspicion that smoked pork tenderloin was the source of infection. The primary objective of this study was to identify the source of the outbreak in order to initiate appropriate control measures. Methods: A matched (1:2) case-control study was conducted. A case was defined as a person residing in Denmark whose stool sample tested positive for S. Typhimurium, with a particular multilocus variable-number tandem repeat profile, from January to March 2011. Controls were matched to cases on age, gender, and municipality of residence. Results: Of 21 interviewed cases, 19 (91%) indicated that they typically ate smoked pork tenderloin more than once a week, compared with 13 (33%) of 39 interviewed controls (matched odds ratio 19.6, 95% confidence interval 2.6-153). Eighteen (86%) cases indicated that they might have consumed smoked pork tenderloin the week before becoming ill, compared with 1 (4%) control who had eaten the product a week before the interview. Two cases provided the brand name of the product and the supermarket where it was purchased. Conclusions: The results show a strong statistically significant association between the consumption of smoked pork tenderloin and S. Typhimurium infection. The European Rapid Alert System for Food and Feed was used to notify these findings to the competent authorities in the country of origin of the product. Subsequently, the smoked pork tenderloin of the brand in question, dating from 1 January to 1 May 2011, was recalled from consumers.