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An investigation into an outbreak of Salmonella enteritidis phagetype 4 infection and the consumption of custard slices and trifles

Published online by Cambridge University Press:  15 May 2009

G. H. Barnes
Affiliation:
Calderdale Health Authority, Royal Halifax Infirmary, Free School Lane, Halifax, West Yorkshire HX1 2YP
A. T. Edwards
Affiliation:
Calderdale Health Authority, Royal Halifax Infirmary, Free School Lane, Halifax, West Yorkshire HX1 2YP
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Summary

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Epidemiological investigation into an outbreak of food poisoning in 17 patients caused by Salmonella enteritidis phage-type 4 demonstrated a highly significant association with consumption of custard, retailed in custard slices and trifles from a bakery on one day. The bakery had changed their recipe for custard 2 weeks earlier to include fresh shell eggs and had not followed earlier national advice on cooking eggs for human consumption. The case-control study supports earlier work associating Salmonella enteritidis phage-type 4 infection with consumption of uncooked or lightly cooked shell eggs.

Type
Research Article
Copyright
Copyright © Cambridge University Press 1992

References

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