An Outbreak of Salmonella Typhimurium Linked to Ready-To-Eat Tofu in Canada, May–July 2021

An article in MMWR (Osasah et al., MMWR August 2023vol 72, 855-858) describes an outbreak of S. Typhimurium involving 38 cases in 10 public health districts in Ontario, Canada. The outbreak was linked to tofu consumption, suggesting a novel outbreak-associated S. Typhimurium food vehicle. Lapses in sanitation and recommended heat processing likely resulted in product contamination. Five (13%) patients were hospitalized; no deaths were reported. Isolates from the seasoned tofu were within one or fewer allele differences to the outbreak strain by whole genome sequencing. Evidence from food safety investigations conducted by local public health authorities and the Canadian Food Inspection Agency (CFIA) revealed that unsanitary conditions could have led to cross-contamination of the tofu, and insufficient heating of the tofu at the production level likely resulted in failure to eliminate the pathogen. The CFIA issued a food recall for the tofu at hotel, restaurant, and institution levels. Tofu was identified as a novel outbreak-associated food vehicle for S. Typhimurium in this outbreak. Interventions targeting the production level and all parts of the supply chain and including additional safeguards that minimize microbial growth are important. @ https://www.cdc.gov/mmwr/volumes/72/wr/mm7232a1.htm?s_cid=mm7232a1_w#suggestedcitation