title: Salmonella gastroenteritis outbreak among workers from a tertiary care hospital in Mexico City.
abstract: OBJECTIVE
  To describe an outbreak of Salmonella gastroenteritis among employees of the National Institute of Nutrition (INNSZ) of Mexico City during July, 1994.
  
  
  METHODS
  Employees who developed diarrhea or fever associated with gastrointestinal symptoms starting on July 14th were included for study as well as 50 healthy controls. A questionnaire was applied to all, and they also provided a stool sample, along with other 80 asymptomatic people (included the kitchen workers) in whom only stool culture was done.
  
  
  RESULTS
  Ninety-seven employees that ate regularly at the Hospital's cafeteria were affected by the outbreak, and 67 of them (69%) could be evaluated. Most of them were nurses (34%), and handymen (27%). Most common symptoms were abdominal pain (97%), diarrhea (95%), nausea (91%), and fever (89%). Cultures from suspicious food items were all negative, but stool cultures from 10/70 cases were positive for Salmonella enteritidis vs. 0/133 in the controls. The ten S. enteritidis isolates resulted identical either by serotyping and by rapid amplified polymorphic DNA (RAPD) analysis. Cultures from all kitchen employees were negative for S. enteritidis. Breakfast meal on July 14th was associated with the development of gastroenteritis (61/67 cases vs 26/50 controls, p < 0.001), and particularly with an egg-covered meat plate (61/62 vs 13/26 controls, p < 0.0001).
  
  
  CONCLUSIONS
  This outbreak was probably caused by eggs contaminated with Salmonella, since no one of the kitchen personnel was found to be an asymptomatic carrier, and the implicated recipe allows for inappropriate cooking. Recommendations to improve cooking procedures must be added to the usual regulations to diminish the frequency of foodborne disease outbreaks in hospitals.
authors.affiliation: Division of Hospital Epidemiology, National Institute of Nutrition, Mexico City, Mexico.
authors.forename: J D
authors.initials: JD
authors.lastname: Molina-Gamboa
authors.forename: S
authors.initials: S
authors.lastname: Ponce-de-León-Rosales
authors.forename: M L
authors.initials: ML
authors.lastname: Guerrero-Almeida
authors.forename: A C
authors.initials: AC
authors.lastname: Carvalho
authors.forename: C
authors.initials: C
authors.lastname: Romero-Oliveros
authors.forename: R
authors.initials: R
authors.lastname: Báez-Martínez
authors.forename: M
authors.initials: M
authors.lastname: Huertas-Jiménez
authors.forename: G
authors.initials: G
authors.lastname: Osornio-Silva
authors.forename: R
authors.initials: R
authors.lastname: Ortiz
authors.forename: F
authors.initials: F
authors.lastname: Domínguez-Sosa
authors.forename: F
authors.initials: F
authors.lastname: Quiñones-Falconi
authors.forename: G
authors.initials: G
authors.lastname: Ruiz-Palacios
mesh_terms: D000293:Adolescent; D000328:Adult; D002353:Carrier State; D003296:Cooking; D003428:Cross Infection / Q000453:epidemiology*; D004196:Disease Outbreaks; D004531:Eggs / Q000382:microbiology*; D005260:Female; D005511:Food Handling; D005521:Food Service, Hospital; D005759:Gastroenteritis / Q000453:epidemiology*; D006782:Hospitals, Special; D006801:Humans; D008297:Male; D008800:Mexico / Q000453:epidemiology; D008875:Middle Aged; D010564:Personnel, Hospital; D012478:Salmonella Food Poisoning / Q000453:epidemiology*; D011795:Surveys and Questionnaires