A Salmonella enterica subsp. enterica serovar Enteritidis foodborne outbreak after consumption of homemade lasagne

• Main Authors: Walter Vencia, Grazia Rosaria Gariano, Daniela Manila Bianchi, Fabio Zuccon, Marco Sommariva, Bovannrith Nguon, Aurelio Malabaila, Silvia Gallina, Lucia Decastelli
• Format: Article
• Language: English
• Published: PAGEPress Publications 2015-11-01
• Series: Italian Journal of Food Safety
• Subjects: Salmonella spp.; Foodborne outbreak; Pulsed-field gel electrophoresis
• Online Access: http://www.pagepressjournals.org/index.php/ijfs/article/view/5127

In the latest year, and also in 2013, <em>Salmonella</em> was the most frequently detected causative agent in foodborne outbreaks (FBOs) reported in Europe. As indicated in EFSA report (2015) the serotypes mostly associated to FBOs are <em>S.</em> Typhimurium and Enteritidis; while <em>Salmonella</em> Typhimurium is generally associated with the consumption of contaminated pork and beef, FBOs due to <em>Salmonella</em> Enteritidis are linked to eggs and poultry meat. In this study it is described the investigation of a domestic FBO involving four adults and linked to homemade <em>lasagne</em>. Investigations were performed to determine the relatedness of <em>Salmonella</em> strains, identify the sources of infection, and trace the routes of <em>Salmonella</em> contamination in this FBO. <em>Salmonella</em> strains were isolated in 3 out of 4 patient stool samples and from <em>lasagne</em> and all of them were serotyped as S. Enteritidis. Pulsed-field gel electrophoresis (PFGE) analysis revealed the genotypical similarity of all the strains. Although serotyping and PFGE analysis identified the common food source of infection in this FBO, it was not possible to determine how or at what point during food preparation the <em>lasagne</em> became contaminated with <em>Salmonella</em>.