Abstract
Twenty-three Salmonella enterica serovar Weltevreden (S. Weltevreden) illnesses occurred in a Victoria, British Columbia, Canada, restaurant following consumption of fermented vegan cheese. Three clusters of illness over 2 days were traced to a single batch of fermented cashew cheese spread. S. Weltevreden was detected in 11 clinical samples and in the cashew cheese spread. An inspection of the restaurant and review of the food processes revealed high-risk practices, such as use of rejuvelac as a starter culture for fermentation and poor temperature control. Three of five vegan and natural food restaurants in the Victoria area were using similar methods, indicating this type of product was common. Procedures to safely ferment vegan cheese spreads are presented. We also discuss higher-risk food items and practises noted in this event that inspectors should be aware of during inspections.
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