Artan Bego1, Rovena Daja1, Anila Moçi2, Bledar Dhana2, Silva Bino1, Albana Fico1
1 Institute of Public Health, Tirana, Albania;
2 Local Health Care Unit, Fieri, Albania
Aim: Determination of the etiology and mode of transmission of a foodborne outbreak in a district of Fier, and implement the measures of control and prevention.
Methods: On August 2019 in a district of Fieri a foodborne outbreak occurred during a family ceremony. A retrospective cohort study was conducted. A standardized questionnaire gathering socio-demographic and epidemiological data was used. Stool samples by rectal swabs were collected from 36 participants at the ceremony. Attack rate were calculated for each consumed food item.
Results: The mean age of participants was 36.6 years old with a range (1 – 82) years. 66.9% (81/121) of them were diagnosed with acute gastro-enteritis. The most frequent clinical signs and symptoms were diarrhea (82.7%), fever (69.1%), vomiting (44.4%) and abdominal pain (37.0%). 76.5% (62/81) of cases had illness onset within 24h, incubation period varied 6-72h. The attack rate for the “Roast” was 66.7%, followed by “Rump-steak” (AR=63.0%), “Chopped steak” and “Steak” (AR=60.5%), salad (AR=58.0%), kebab (AR=53.1%), cake (AR=21.0%), not-alcoholic drinks (AR=16.0%) and Lamb barbecue (AR=7.4%). Salmonella Enteritidis was isolated and identified in 66.7% (24/36) of stool samples.
Conclusions: Salmonella Enteritidis was identified as the etiology of the outbreak, more probable associated with the consumption of “Roast” and other pre-prepared and re-warmed foods prepared and serviced without complying with the necessary hygienic-sanitary conditions. Strengthening and improving food security in all chain of food preparing, maintaining and serving, for assessment and elimination of risk factors, continue to be a necessity for the improvement of life quality.
Keywords: control measures, foodborne, infectious diseases, outbreak, salmonella.