An outbreak of Escherichia coli O157:H7 infection in southern Sweden associated with consumption of fermented sausage; aspects of sausage production that increase the risk of contamination.

摘要: A large outbreak of enterohaemorrhagic Escherichia coli (EHEC) infections occurred in southern Sweden during autumn 2002. matched case-control study was performed and indicated an association between consumption fermented sausage EHEC infection (odds ratio 5.4, P<0.002). Pulsed-field gel electrophoresis analysis identified a strain E. O157:H7 clinical faecal isolates, which identical to isolated from samples obtained households infected individuals. combination microbiological epidemiological results established link the 30 out total 39 investigated cases. Contaminated beef suspected be source infection. Delayed start fermentation, lack heat-treatment short curing period cold temperature were as main factors enabling survival. can survive throughout entire production process if conditions are inadequate.