Outbreak of @entity8573 due to XXXX meat and evaluation of the effectiveness of post exposure prophylaxis, Germany, 2013.

@entity1 @entity1707 @entity8416 @entity4 @entity8573 @entity7400 @entity925
BACKGROUND:    Food safety authorities discovered that @entity1707 meat products contaminated with @entity8416 had entered the food chain in Germany in March 2013. Public health authorities issued guidelines for health professionals including post-exposure prophylaxis (PEP) using @entity7400 and advised the public to seek medical advice if exposed. Our objective was to identify factors associated with the development of @entity8573 and to evaluate post exposure prophylaxis. METHODS:    @entity1 who reported to local public health departments as exposed were interviewed concerning exposure, symptoms and medication. Serum samples were tested by an in-house @entity8416 -specific ELISA. Cases were defined as @entity1 presenting with @entity925 and/or periorbital @entity4 and @entity8416 -specific IgM and IgG antibodies after exposure to implicated products. RESULTS:    Of 101 @entity1 interviewed, 71 were exposed and serologically tested. Antibodies were detected in 21/71 (30%) and 14/71 (20%) met the case definition. Attack rates were positively correlated to the amount of implicated product consumed. Among n=37 @entity1 who received anthelmintics as PEP, six @entity1 developed @entity8573 . These cases exclusively occurred among @entity1 starting PEP six days or later post exposure. Exposure to implicated products and delaying PEP were also significantly associated with developing @entity8573 (p<0.01) in a multivariable analysis. CONCLUSION:    Concerted efforts by food safety and public health authorities lead to timely outbreak control and facilitated the provision of early PEP. PEP appears to be effective in preventing @entity8573 when given early, preferably within 6 days. We therefore recommend initiating PEP without delay in similar settings and encourage public health professionals to fast-track this intervention.
