Fermenting a place in history: The first outbreak of Escherichia coli O157 associated with kimchi in Canada
Fermenting a place in history: The first outbreak of Escherichia coli O157 associated with kimchi in Canada
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Full item details
- creativework.keywords - en
- epidemiology
- Escherichia coli
- food-borne infections
- outbreaks
- dc.contributor.author
- Smith, Courtney R.
- Bond, Heather
- Kearney, Ashley
- Chau, Kelvin
- Gerrie, Monica
- Honish, Lance
- Chui, Linda
- Oukouomi Lowé, Yves
- Mah, Victor
- Manore, Anna J. W.
- dc.date.accessioned
- 2023-09-26T22:01:26Z
- dc.date.available
- 2023-09-26T22:01:26Z
- dc.date.issued
- 2023-06-08
- dc.description.abstract - en
- A Canadian outbreak investigation was initiated in January 2022 after a cluster of cases of Shiga-toxin-producing Escherichia coli (STEC) O157 was identified through whole genome sequencing (WGS). Exposure information was collected through case interviews. Traceback investigations were conducted, and samples from case homes, retail, and the manufacturer were tested for STEC O157. Fourteen cases were identified in two provinces in Western Canada, with isolates related by 0-5 whole genome multi-locus sequence typing allele differences. Symptom onset dates ranged from 11 December 2021 to 7 January 2022. The median age of cases was 29.5 (range 0-61); 64% were female. No hospitalisations or deaths were reported. Of 11 cases with information available on fermented vegetable exposures, 91% (10/11) reported consuming Kimchi Brand A during their exposure period. The traceback investigation identified Manufacturer A in Western Canada as the producer. One open and one closed sample of Kimchi Brand A tested positive for STEC O157, with isolates considered genetically related by WGS to the outbreak strain. Napa cabbage within the kimchi product was hypothesised as the most likely source of contamination. This paper summarises the investigation into this STEC O157 outbreak associated with kimchi, the first reported outside of East Asia.
- dc.identifier.citation
- Smith, C. R., Bond, H., Kearney, A., Chau, K., Chui, L., Gerrie, M., Honish, L., Oukouomi Lowé, Y., Mah, V., & Manore, A. J. W. (2023). Fermenting a place in history: The first outbreak of Escherichia coli O157 associated with kimchi in Canada. Epidemiology and infection, 151, e106. https://doi.org/10.1017/S0950268823000882
- dc.identifier.doi
- https://doi.org/10.1017/S0950268823000882
- dc.identifier.issn
- 1469-4409
- dc.identifier.other
- PMC10369422
- dc.identifier.pubmedID
- 37288513
- dc.identifier.uri
- https://open-science.canada.ca/handle/123456789/1166
- dc.language.iso
- en
- dc.publisher
- Cambridge University Press
- dc.rights - en
- Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
- dc.rights - fr
- Creative Commons Attribution - Pas d'utilisation commerciale - Pas de modification 4.0 International (CC BY-NC-ND 4.0)
- dc.rights.uri - en
- https://creativecommons.org/licenses/by-nc-nd/4.0/
- dc.rights.uri - fr
- https://creativecommons.org/licenses/by-nc-nd/4.0/deed.fr
- dc.subject - en
- Health
- dc.subject - fr
- Santé
- dc.subject.en - en
- Health
- dc.subject.fr - fr
- Santé
- dc.title - en
- Fermenting a place in history: The first outbreak of Escherichia coli O157 associated with kimchi in Canada
- dc.type - en
- Article
- dc.type - fr
- Article
- local.acceptedmanuscript.articlenum
- e106
- local.article.journaltitle
- Epidemiology and infection
- local.article.journalvolume
- 151
- local.peerreview - en
- Yes
- local.peerreview - fr
- Oui
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