食品伙伴網(wǎng)訊    據(jù)外媒報道，上月墨爾本一家五星級酒店發(fā)生的食物中毒疫情調(diào)查結(jié)果出爐，經(jīng)查食物中毒的元兇為生雞蛋制作的蛋黃醬。

    據(jù)報道，維多利亞州衛(wèi)生廳已確認生雞蛋制作的蛋黃醬，導致了沙門氏菌疫情。其中一名孕婦受感染后，醫(yī)生不得不提前五周幫她引產(chǎn)，新生兒也出現(xiàn)了呼吸方面的問題。

    事件發(fā)生后，州衛(wèi)生廳對朗廷（Langham）五星級酒店內(nèi)的食物進行了調(diào)查。官員稱，調(diào)查發(fā)現(xiàn)，蛋黃醬中含有與確診病例中相同的沙門氏菌株。

    部分原文報道如下：

    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.

    原文鏈接：<http://www.abc.net.au/news/2015-08-25/raw-egg-mayonnaise-blamed-for-langham-hotel-salmonella-outbreak/6722062>