Clinical-epidemiological and laboratory characteristics of a food salmonellosis outbreak

Abstract

Among bacterial intestinal infections, salmonellosis occupies one of the leading places. The purpose to study the clinical, epidemiological and laboratory features of a food outbreak of salmonellosis. Material and methods. A retrospective analysis of 29 medical records of patients from a food outbreak of salmonellosis hospitalized in the Republican Clinical Infectious Diseases Hospital of Kazan in September 2021. Results. The likely transmission factors for Salmonellosis were poached egg and/or lightly salted salmon. Young females predominated (83%) among patients. The disease proceeded according to the gastroenteric variant (69%) of moderate severity (96.6%) with a favorable outcome (100%). The incidence of colitis syndrome was 31%. Among the biochemical parameters, high levels of CRP (161.97 (108.54) mg/l) attracted attention, reaching values characteristic of a severe bacterial infection. In bacteriological examination of faeces and/or vomit, Salmonella enteritidis was isolated from all patients. The isolated strains of S. enteritidis were sensitive to ampicillin, cefepime, ceftriaxone, chloramphenicol, salmonella bacteriophage, 80% of the isolates were resistant to pefloxacin and 40% to co-trimoxazole. Conclusions. A persistent increase in CRP can be used at the initial stage of differential diagnosis of etiologically different types of diarrheas to decide on the tactics of treating patients with infectious diarrhea. In order to maximize the effectiveness of antimicrobial treatment of salmonellosis, it is necessary to focus on regional antibiotic susceptibility profiles.