Salmonella enterica Serovar Typhimurium in Mauritius Linked to Consumption of Marlin Mousse

M. I. Issack, Rene S. Hendriksen, P. L. K. Lun, R. K. S. Lutchun, Frank Møller Aarestrup

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

We report the first outbreak of salmonellosis caused by consumption of contaminated marlin mousse. Between 29 October and 5 November 2008, at least 53 persons developed diarrheal illness, all with a history of eating marlin mousse. Salmonella spp. that did not produce gas from glucose was isolated from stools of 26 affected patients and blood culture from one patient. Salmonella sp. isolates with the same phenotype were isolated in three samples of marlin mousse manufactured on 27 October 2008. The constituents of the mousse were smoked marlin, raw eggs, bovine gelatin, oil, and cream. A laboratory investigation of one sample of marlin mousse manufactured 3 days later, and the individual ingredients sampled a week after production of the contaminated batch were all negative for Salmonella. Serotyping and minimum inhibitory concentration determination were performed on 12 patient isolates related to the outbreak and two mousse isolates. All isolates belonged to Salmonella serovar Typhimurium and were pansusceptible to all antimicrobials tested. Pulsed-field gel electrophoresis revealed that all the isolates were indistinguishable, thus implicating the mousse as the vehicle of the outbreak.
Original languageEnglish
JournalFoodborne Pathogens and Disease
Volume6
Issue number6
Pages (from-to)739-741
ISSN1535-3141
DOIs
Publication statusPublished - 2009

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