A new route of transmission for Escherichia coli: infection from dry fermented salami.
OBJECTIVE
This study evaluated the production of dry fermented salami associated with an outbreak of Escherichia coli O157.H7 infection in Washington State and California.


METHODS
Facility inspections, review of plant monitoring data, food handler interviews, and microbiological testing of salami products were conducted.


RESULTS
Production methods complied with federal requirements and industry-developed good manufacturing practices. No evidence suggested that postprocessing contamination occurred. Calculations suggested that the infectious dose was smaller than 50 E. coli O157:H7 bacteria.


CONCLUSIONS
Dry fermented salami can serve as a vehicle of transmission for O157:H7 strains. Our investigation and prior laboratory studies suggest that E. coli O157:H7 can survive currently accepted processing methods.
Tilden
J
J
Epidemiology and Emergency Response Program, Food Safety and Inspection Service, US Department of Agriculture, Washington, DC 20250, USA.
Young
W
W
McNamara
A M
AM
Custer
C
C
Boesel
B
B
Lambert-Fair
M A
MA
Majkowski
J
J
Vugia
D
D
Werner
S B
SB
Hollingsworth
J
J
Morris
J G
JG
D000328:Adult; D002140:California; D002648:Child; D004196:Disease Outbreaks; D004926:Escherichia coli / Q000145:classification; D004927:Escherichia coli Infections / Q000382:microbiology / Q000635:transmission*; D005260:Female; D005285:Fermentation; D005511:Food Handling / Q000379:methods* / Q000592:standards; D005513:Food Inspection; D006801:Humans; D008297:Male; D008460:Meat / Q000382:microbiology*; D012703:Serotyping; D014861:Washington