摘要：In April 2000, we investigated an outbreak of gastroenteritis amongst attendees of a local communitydinner in a Perth suburb. Of the 98 people interviewed (response rate 98%), 53 reported gastrointestinalsymptoms (attack rate 54%). Faecal cultures from 11 cases, 2 food preparers, 1 waitress and leftovermock ice-cream dessert grew Salmonella Typhimurium PT135. Of the 3 food handlers, one wasasymptomatic, another gave an unclear history of onset of illness and the waitress claimed illness onset9 days after the dinner. A cohort study implicated fruit salad (RR 1.64 [95% CI: 1.05-2.58], p=0.017)and/or mock ice-cream dessert (RR 1.78 [95% CI: 0.91-3.52], p=0.045). Eggs used to make the mock ice-cream dessert were supplied directly from the producer who used inappropriate shell cleaning methods.The method of preparation of the dessert encouraged contamination. Salmonella species were notisolated in poultry faecal samples collected from the implicated egg farm. The cause of this outbreak wasalmost certainly the ice-cream dessert with contamination most likely resulting either from the eggsused to make the dessert or one or both of the food preparers, coupled with inadequate cooking of thedessert. Eggs used in preparing food for mass consumption should be sourced from distributors withapproved cleaning procedures. Furthermore, pasteurised egg products or egg pulp should be used in thepreparation of uncooked or minimally cooked dishes.
