摘要：In April 1998 an outbreak of salmonellosis amongst guests at a wedding feast was investigated. Of the58 attendees interviewed 38 (66%) subsequently developed gastrointestinal symptoms. Stool culturesfrom 7 cases grew Salmonella Typhimurium RDNC A045. Food samples were culture-negative forSalmonella spp. A cohort study implicated spatchcock (RR 2.5, 95% CI 1.09-5.77) and scampi (RR 2.0,95% CI 1.05-3.89). Temperature abuse and cross-contamination within the kitchen during preparationand cooking are likely to have been the main contributing factors to this outbreak. Control measuresincluded staff education in safe food handling and improvements in poultry processing methods tominimise carcass contamination
