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View/Open - ARAN - National University of Ireland, Galway

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Chapter 1<br />

isolated from undercooked bacon produced by the Company (Company A).<br />

The undercooked meat had come as a result <strong>of</strong> a cooker failure on one <strong>of</strong><br />

their production lines, the bacon was subsequently quarantined, however<br />

at this point, the contaminated undercooked products had already entered<br />

the food chilling area, where it may have come into contact with surfaces<br />

or other meats [58].<br />

The food processing plant (Company A), supplied two chain stores (Chain A<br />

and Chain B) implicated through patient interviews. Therefore the<br />

hypothesis was that the breakdown <strong>of</strong> a cooker in the food processing<br />

plant may have allowed the pathogen to remain viable in the cooked meat<br />

food supplied by the company. After inspecting the food processing plant<br />

and the outlets <strong>of</strong> the two chain stores, multiple samples <strong>of</strong> beef strips<br />

from Company A supplied to Chain A were found positive for the outbreak<br />

strain in Northern <strong>Ireland</strong>, Wales and <strong>Ireland</strong>. Bacon pieces from chain B<br />

which were sourced back to company A were also found to be positive for<br />

the outbreak strain. In addition to the microbiological testing <strong>of</strong> the food,<br />

extensive environmental testing was performed within the food plant. The<br />

outbreak strain was isolated in the low risk area in the environment (raw<br />

food area) during the outbreak which may have allowed its travel into the<br />

high risk area (cooked, ready to eat area). All contaminated products (beef<br />

and bacon) were withdrawn from the market, in addition nine other<br />

products that may have come in contact with the contaminated batches<br />

were also recalled. Production and circulation <strong>of</strong> food products ceased until<br />

all health authorities were assured it was safe to restart. A pharmaceutical<br />

grade clean (using vaporised hydrogen peroxide) was applied throughout<br />

the plant and bio-markers were used to detect any post cleaning<br />

contamination. All personnel were also tested for carriage <strong>of</strong> Salmonella<br />

but none was detected [58].<br />

Company A was a major exporter <strong>of</strong> processed foods throughout the EU,<br />

which may provide an explanation as to how the outbreak disseminated so<br />

Page<br />

15

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