Fourteen people became ill after eating pie that had been highly
contaminated with Salmonella enteritidis. Several of the victims
were hospitalized, and a man in his forties, who was otherwise in good
health, died as a result of the foodborne illness.
In this outbreak, cream, custard and meringue pies were made using
ingredients from shell eggs. The pies were baked in a restaurant
bakery and were stored for 2-1/2 hours in a walk-in cooler before
being transported in the trunk of a car to a private company outing.
The pies were consumed three to six hours later. Leftover pie was
consumed later that evening and the next day after having been kept
unrefrigerated for as long as 21 hours.
What conditions may have promoted bacterial growth?
Fourteen people became ill after eating pie that had been highly contaminated with Salmonella enteritidis
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