摘要：In June 2015, an outbreak of salmonellosisoccurred among people who had eaten at a restaurantin Darwin, Northern Territory over 2 consecutivenights. We conducted a retrospectivecohort study of diners who ate at the restauranton 19 and 20 June 2015. Diners were telephonedand a questionnaire recorded symptoms and menuitems consumed. An outbreak case was definedas anyone with laboratory confirmed SalmonellaTyphimurium PT9 (STm9) or a clinically compatibleillness after eating at the restaurant. Environmentalhealth officers inspected the premises and collectedfood samples. We contacted 79/83 of the cohort(response rate 95%); 21 were cases (attack rate27%), and 9 had laboratory confirmed STm9 infection.The most commonly reported symptoms werediarrhoea (100%), abdominal pain (95%), fever(95%) and nausea (95%). Fifteen people soughtmedical attention and 7 presented to hospital. Theoutbreak was most likely caused by consumption ofduck prosciutto, which was consumed by all cases(OR 18.6, CI 3.0–∞, P < 0.01) and was preparedon site. Salmonella was not detected in any foodsamples but a standard plate count of 2 x 107 colonyforming units per gram on samples of duckprosciutto demonstrated bacterial contamination.The restaurant used inappropriate methodologyfor curing the duck prosciutto. Restaurants shouldconsider purchasing pre-made cured meats, or ifpreparing them on site, ensure that they adhereto safe methods of production.
关键词：outbreak; Salmonella;gastroenteritis; foodborne disease; cohort;study; public health; duck prosciutto
