Salmonella outbreak from microwave cooked food

Evans, Meirion Rhys ORCID: https://orcid.org/0000-0003-3578-1866, Parry, S. M. and Ribeiro, C. M. 2009. Salmonella outbreak from microwave cooked food. Epidemiology and Infection 115 (02) , pp. 227-230. 10.1017/S0950268800058350

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Abstract

Following a buffet meal served to six guests at a private domestic function, five of the guests and the host developed symptoms of food poisoning. Salmonella enteritidis phage type 4 (PT4) was isolated from all four individuals who submitted faecal samples for investigation. Leftover samples of a savoury rice dish consumed by all six ill persons contained 6×103/gm Salmonella enteritidis PT4. The rice salad comprised boiled rice, raw carrots, eggs, cheese and curry powder. The curry powder and remainder of the pack of six eggs were negative on microbiological analysis. The rice dish had been prepared by heating in a 500 W microwave oven with a rotating turntable on full power for 5 min. Although the hazards of inadequate microwave cooking are well recognized, this is only the second outbreak of food poisoning from microwave cooking to be reported.

Item Type:	Article
Date Type:	Publication
Status:	Published
Schools:	Medicine
Subjects:	R Medicine > R Medicine (General)
Publisher:	Cambridge University Press
ISSN:	0950-2688
Last Modified:	27 Oct 2022 09:40
URI:	https://orca.cardiff.ac.uk/id/eprint/67200

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