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Salmonella outbreak at Al Mamour, in Bhala Wilayat, Sultanate of Oman, 2019 2020


On 17th November 2019, Dahkliyah Governorate CDC reported an unexpected number of gastrointestinal illnesses had presented to ALMamour Health Center. Patients reported a similar history of eating dinner at the same restaurant. Objectives: identify the source of the outbreak, determine the causative agent or organism if possible, and it's the mode of transmission, and recommend preventive measures to be applied to prevent similar outbreaks in the future.


Case definition was any person experienced at least one of the following symptoms nausea, vomiting, pain in the abdomen, fever, and diarrhea. After eating dinner on 14th November 2019 from Sea land Restaurants, A descriptive case series study was conducted to identify the source of the outbreak. We collected information on demographics, symptoms, and food history using a semi-structured questionnaire. We reviewed hospital records for symptoms and clinical course. We reviewed available laboratory results for cases, food handlers, and environmental samples.


A total of 15 cases out of them were 8( 53% ) female. The maximum instances affected were in the 10-14 years age group (27%). Clinical presentation was the majority of cases had Diarrhea (93%), Fever (80%) followed by abdominal pain (73%), and nausea and vomiting (53%) of cases. The incubation period was 39 hours. Out of 7 rectal swabs from cases, 6 (86%) were Salmonella positive. Generally, testing on the food handlers was positive Salmonella for 1/10 (10%). Laboratory testing isolated Salmonella spp. from cases and food handler for Genotypic examination (by PFGE) at CPHL Darsait, and all isolates of Salmonella eneteritidis are genetically 100% related so. The food handler was the sources of salmonella infection


Based on symptoms, incubation period, the epidemiological investigation, and laboratory results, this outbreak was most likely caused by Salmonella Enteritidis contamination of dinner, and the food handler was the source. Regular training programs should be conducted for food handlers on food handling and safety practices.