食品伙伴网讯 据外媒报道,上月墨尔本一家五星级酒店发生皃a href='//www.sqrdapp.com/news/tag_1686.html' class='zdbq' title='食物中毒相关食品资讯' target='_blank'>食物中毒疫情调查结果出炉,经查食物中毒的元凶为生鸡蛋制作皃a href='//www.sqrdapp.com/news/tag_2575.html' class='zdbq' title='蛋黄酱相关食品资? target='_blank'>蛋黄酰/a>、/p>
据报道,维多利亚州卫生厅已确认生鸡蛋制作的蛋黄酱,导致了沙门氏菌疫情。其中一名孕妇受感染后,医生不得不提前五周帮她引产,新生儿也出现了呼吸方面的问题、/p>
事件发生后,州卫生厅对朗廷(Langham)五星级酒店内的食物进行了调查。官员称,调查发现,蛋黄酱中含有与确诊病例中相同的沙门氏菌株、/p>
部分原文报道如下9/p>
Raw egg mayonnaise has been identified as the cause of a salmonella outbreak at Melbourne's Langham Hotel which caused 130 people to become ill.
The mayonnaise was prepared onsite and included in chicken sandwiches served at a high tea on July 11 which left 16 diners in hospital.
A Department of Health investigation found the condiment contained the same strain of salmonella, which is a form of gastroenteritis, as the people who became unwell.