An outbreak of Salmonella typhimurium PTI35 gastroenteritis associated with a minimally cooked dessert containing raw eggs.

In April 2000, we investigated an outbreak of gastroenteritis amongst attendees of a local community dinner in a Perth suburb. Of the 98 people interviewed (response rate 98%), 53 reported gastrointestinal symptoms (attack rate 54%). Faecal cultures from 11 cases, 2 food preparers, 1 waitress and leftover mock ice-cream dessert grew Salmonella Typhimurium PT135. Of the 3 food handlers, one was asymptomatic, another gave an unclear history of onset of illness and the waitress claimed illness onset 9 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 not isolated in poultry faecal samples collected from the implicated egg farm. The cause of this outbreak was almost certainly the ice-cream dessert with contamination most likely resulting either from the eggs used to make the dessert or one or both of the food preparers, coupled with inadequate cooking of the dessert. Eggs used in preparing food for mass consumption should be sourced from distributors with approved cleaning procedures. Furthermore, pasteurised egg products or egg pulp should be used in the preparation of uncooked or minimally cooked dishes.