Outbreak of Salmonella Goldcoast infections linked to consumption of fermented sausage, Germany 2001; S. Goldcoast outbreak linked to sausage; V. Bremer and others

• Published in: Epidemiology and infection 2004-10, Vol.132 (5), p.881
• Main Authors: BREMER, V, LEITMEYER, K, JENSEN, E, METZEL, U, MECZULAT, H, WEISE, E, WERBER, D, TSCHAEPE, H, KREIENBROCK, L, GLASER, S, AMMON, A
• Format: Article
• Language: English
• Subjects: Epidemics; Epidemiology; Fermentation; Food; Hypotheses; Illnesses; Infectious diseases; Laboratories; Pathogens; Questionnaires; Salmonella; Veterinary medicine
• ISSN: 0950-2688; 1469-4409

Salmonella Goldcoast (SGC), an uncommon serotype in Germany, was identified in 25 isolates between 1 April and 7 May 2001. To determine the cause of the outbreak, we conducted a matched case-control study including 24 cases and 51 controls. In a multivariable regression model, only consumption of a raw fermented sausage manufactured by a local company remained significant (adjusted odds ratio 20·0, 95% confidence interval 2·7-302·5). SGC isolated from case-patients shared an indistinguishable pulsed-field gel electrophoresis pattern. A part of the produced raw fermented sausage was sold after only 4 days of fermentation. Samples from the premises and products of the company were negative for SGC. However, short-time raw fermented sausage is more likely to contain pathogens. Irradiation of raw ingredients is not accepted by German consumers, thus strict adherence to good manufacturing practices, the use of HACCP programmes as well as on-farm programmes remain crucial to reduce Salmonella. [PUBLICATION ABSTRACT]