10 December 2008
Update on Salmonella outbreak
The Ministry of Health, Institute of Environmental and Scientific Research (ESR) and public health services have
commenced a case-control investigation to try to identify the source of a nation-wide outbreak of Salmonella
gastroenteritis.
Tests are being carried out on multiple samples related to cases in order to identify the source of infection.
Dr Greg Simmons, the Ministry's Chief Advisor Population Health is pleased with the progress so far. "The investigation
of Salmonellaoutbreaks where cases are dispersed across the country is both labour-intensive and challenging. We are
actively following up leads as to the source of infection."
Since October 13, a total of 40 cases of Salmonellagastroenteritis due to infection with a particular strain (Salmonella
Typhimurium phage type 42) have been reported from around the country. Those infected have suffered from fever,
headaches, abdominal pain, diarrhoea, nausea and vomiting.
Cases have been notified from the following health districts: Auckland (1), Waikato (1), Lakes (1), Bay of Plenty (2),
Taranaki (1), Nelson Marlborough (6), West Coast (1), Canterbury (16), Otago (9), and Southland (2).
Preventing Salmonella transmission and infection
Food handlers with Salmonella infection and diarrhoea and/or vomiting should be excluded from commercial kitchens until
the infection has cleared.
Consumers with gastroenteritis should avoid preparing meals for others. If you must do so, care should be taken to
ensure proper handwashing and to follow the four Cs - clean, cook, cover, chill.
Clean
Wash hands after using the toilet (remember the 20+20 rule: 20 seconds to wash, plus 20 to dry on a clean towel or paper
towels). Salmonella can be easily passed from person to person and particular care with personal hygiene needs to be
taken around infants with diarrhoea.
Cook
Thoroughly cook food – cooking will kill any Salmonella that might have survived hand washing.
Cover
Cover foods to help prevent them from becoming contaminated with Salmonella.
Chill
Salmonella thrive at room temperature - keep food either very cold or very hot.
ENDS