Department of Agriculture, Food Safety and Inspection Service (FSIS) to determine the scope and the source of the outbreak and to identify control measures to prevent further illness. PHSKC and WADOH worked with the Centers for Disease Control and Prevention (CDC) and the U.S. Serotype I 4,12:i:– accounted for 4.3% of Washington NTS isolates where serotype data were available ( 37). During 2010 to 2014, a total of 3,620 NTS cases were reported in Washington, with an average annual incidence of 10.6 cases per 100,000 persons. The number of these infections was a marked increase above Washington’s baseline.
In particular, swine has been identified as a principal Salmonella I 4,12:i:– reservoir and source of foodborne outbreaks in Europe and, more recently, in the United States ( 11, 17, 20).įrom June to July 2015, Public Health-Seattle & King County (PHSKC) and the Washington State Department of Health (WADOH) detected an outbreak of 61 Salmonella serotype I 4,12:i:– infections in Washington through notifiable disease surveillance. Globally, Salmonella I 4,12:i:– human infections have been linked predominately to consumption of contaminated beef, poultry, and pork products ( 12, 14, 22). MDR NTS infections in humans are associated with an increased risk for hospitalization, bloodstream infection, and treatment failure ( 3, 35). The prevalence of multidrug resistance (MDR), defined as resistance to one or more drugs in three or more antimicrobial classes, has increased in clinical Salmonella I 4,12:i:– isolates during 2010 to 2015 ( 8). laboratories have identified an increasing number of Salmonella I 4,12:i:– infections, and in 2015, this serotype was the fifth most reported laboratory-confirmed NTS serotype from human isolates ( 9). Nontyphoidal Salmonella (NTS) is the leading bacterial cause of foodborne illness in the United States, with an estimated one million illnesses, 20,000 hospitalizations, and 400 deaths annually ( 19). These investigations highlight that whole roaster pigs, an uncommon food vehicle for MDR Salmonella I 4,12:i:– outbreaks, will need further attention from food safety researchers and educators for developing science-based consumer guidelines, specifically with a focus on the preparation process. Whole genome sequencing of clinical, environmental, and food isolates ( n = 69) collected in both investigations revealed one clade of highly related isolates, supporting epidemiologic and traceback data that establishment A as the source of both outbreaks. All 25 clinical isolates tested from the 2015 outbreak and a subsequent 2016 smaller outbreak ( n = 15) linked to establishment A demonstrated MDR. Seventeen (23%) of 73 ill persons for which a response was available reported attending an event where whole roaster pig was served in the 7 days before illness onset. More ill persons than healthy survey respondents consumed pork (74 versus 43%, P < 0.001). During 2015, a total of 192 ill persons were identified from five states among ill persons with available information, 30 (17%) of 180 were hospitalized, and none died. Antimicrobial susceptibility testing and whole genome sequencing were conducted on selected clinical, food, and environmental isolates.
FoodNet sites who reported these exposures in the week before interview. Food histories from 80 ill persons were compared with food histories reported in the FoodNet 2006 to 2007 survey of healthy persons from all 10 U.S. The buffet is rather limited when it comes to seafood items, we only found popcorn shrimp in the kids section and grilled calamari on the last day.We describe two outbreaks of multidrug-resistant (MDR) Salmonella I 4,12:i:– infection, occurring in 2015 to 2016, linked to pork products, including whole roaster pigs sold raw from a single Washington slaughter and processing facility (establishment A). You can usually find much better food in the main dining room at lunch time, than at the buffet. The average meal lasts about 2 hours, that is just too much time for me for a 3-4 course meal. The menus on the main dining offer good food, but the service is a bit slow. The food on MSC Divina was about average, they could certainly benefit from more variety, especially in the buffet. Welcome to my MSC Divina Menus webpage! I tried to get as many of the menus over the course of the week.
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