首页> 外文期刊>Journal of public health management and practice: JPHMP >Raw eggs--lessons learned from an outbreak of Salmonella serotype enteritidis infections associated with meringue pie.
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Raw eggs--lessons learned from an outbreak of Salmonella serotype enteritidis infections associated with meringue pie.

机译:生鸡蛋 - 从与蛋白甜饼馅饼有关的沙门氏菌血清型肠炎肠炎感染的经验教训。

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OBJECTIVES: We investigated a salmonellosis outbreak related to a cafeteria to determine its extent and to identify illness risk factors. METHODS: A case was defined as isolation of Salmonella Group D or serotype Enteritidis from the stool of a person who ate at the cafeteria during June 22-July 10, 2003, and developed diarrhea in 3 days or less. Food histories of case patients (n = 11) were compared with those of their well meal companions (n = 16). RESULTS: Consumption of coconut meringue pie was associated with illness (odds ratio = 150.0; 95% confidence interval = 6.4-6901.4). Meringue was made with raw shell eggs and was baked to an internal temperature of 83 degrees F. CONCLUSIONS: Restaurant operators and public health officials should be alert for recipes containing raw shell eggs. Food service operators should use pasteurized egg products in meringue recipes if meringue will not be cooked to the required temperature of 155 degrees F. For clarification purposes, policy makers should consider adding "meringue" to the Food Safety Rule that lists foods in which pasteurized eggs should be substituted for raw shell eggs.
机译:目的:我们调查了与自助餐厅相关的沙门氏菌爆发,以确定其程度并识别疾病风险因素。方法:案例被定义为来自2003年6月10日至7月10日至7月10日至7月10日至7月10日在自助餐厅的人的粪便中分离沙门氏菌组D或血清型肠炎虫,并在3天或更短的时间内开发了腹泻。将病例患者(n = 11)与他们的井膳食伴侣(n = 16)进行比较。结果:椰子蛋白酶消耗与疾病有关(差距= 150.0; 95%置信区间= 6.4-6901.4)。蛋白酥皮用生壳蛋制成,被烘烤到83摄氏度的内部温度。结论:餐厅运营商和公共卫生官员应警惕含有生壳蛋的食谱。食品服务运营商应在蛋白酥皮配方中使用巴氏蛋蛋白,如果蛋白酥皮将不会熟悉155摄氏度的温度。为了澄清目的,政策制定者应考虑将“蛋白酥皮”添加到食品安全规则中,列出了哪些食物的食物安全鸡蛋应该替代生壳蛋。

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