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KMID : 0613820230330010056
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Journal of Life Science
2023 Volume.33 No. 1 p.56 ~ p.63
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Molecular Epidemiological Analysis of Food Poisoning Caused by Salmonella enterica Serotype Enteritidis in Gyeongnam Province of Korea
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Jang Hye-Jeong
Ha Yon-Kyoung
Yu Sun-Nyoung
Kim So-young
Um Ji-Yeon
Ha Gang-Ja
Kim Dong-Seob
Lee Sang-Yull
Ahn Soon-Cheol
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Abstract
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In this study, two cases of food poisoning caused by Salmonella that occurred in Gyeongsangnam-do in September 2021 are reported. One of the outbreaks occurred in a school and the other in a company. The molecular epidemiological characteristics of the isolated strains in the two outbreaks were analyzed. In the case of the school outbreak, 29 (4.9%) of 588 individuals experienced diarrhea and abdominal pain. As a result of a test of 36 individuals (patients, n=29; cook workers, n=7), Salmonella enterica serotype Enteritidis was detected in 17 (47.2%) patients, suggesting this serotype was the principal cause. Meanwhile, Salmonella spp. were not detected in 35 food and environmental samples. In the
company outbreak, 87 (3.0%) of 2,900 individuals who had intaked from the same source experienced diarrhea, abdominal pain, and fever. In a test of 50 individuals (patients, n=40; cook workers, n=10), S. Enteritidis was detected in 28 patients (56.0%). Also, Vibrio cholerae (NAG) was detected in four patients with S. Enteritidis, and V. cholerae (NAG) only was detected in one patient. Salmonella spp. were not detected in 118 preserved foods, but S. Enteritidis was detected in one eaten food (toast) delivered in group by the company. Through PFGE genetic homology analysis of the isolated
strains, all S. Enteritidis detected in patients and consumed foods were the same type. It seems that these S. Enteritidis isolates were the same type as detected in a previous school outbreak and in patients of group food poisoning in other regions, leading to an enhanced problem of food poisoning and epidemiology. Our analytic results can provide data for epidemiological management and food poisoning prevention based on molecular characteristics.
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KEYWORD
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Food-borne pathogens, food poisoning, pulsed field gel electrophoresis, Salmonella enterica serotype Enteritidis
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