An outbreak of salmonella food poisoning attributed to bakers' confectionery

1. An outbreak of food poisoning due to S. typhimurium and S. thompson is described.2. These same two serotypes were found in trifle eaten by the victims.3. S. typhimurium was found in the stools of four members of the bakery staff and in the stool of one member of the grocery staff handling luncheon meat eaten by those affected.4. S. typhimurium was isolated from drains in the bakery.5. The phage-type of S. typhimurium found in the food handlers, drains, trifle and victims of the outbreak was the same.6. The phage-type of S. thompson found in the trifle was identical with that found in the victims of the outbreak.7. The phage-type of both salmonellae suggested an egg product source.8. It is surprising how infrequent these outbreaks are, having regard to the very frequent opportunity for the contamination of confectionery products in bake-houses.

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Foodborne Outbreak Caused by Staphylococcus aureus: Phenotypic and Genotypic Characterization of Strains of Food and Human Sources

Journal of Food Protection ◽

10.4315/0362-028x-70.2.489 ◽

2007 ◽

Vol 70 (2) ◽

pp. 489-493 ◽

Cited By ~ 29

Author(s):

VIVIANE COLOMBARI ◽

MARIANA D. B. MAYER ◽

ZAIRA M. LAICINI ◽

ELZA MAMIZUKA ◽

BERNADETTE D. G. M. FRANCO ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Random Amplified Polymorphic Dna ◽

Phage Type ◽

Food Poisoning ◽

Etiologic Agent ◽

Staphylococcal Enterotoxin A ◽

Food Handlers ◽

Tomato Sauce ◽

Antibiotic Susceptibility Test

An outbreak of staphylococcal food poisoning involving approximately 180 people occurred in Brodowski, São Paulo State, Brazil, in April 1998. Strains of Staphylococcus aureus isolated from foods and food handlers, implicated as the etiologic agent, were characterized with phenotypic (phage typing, antibiotic susceptibility test, and enterotoxin production), and genotypic (random amplified polymorphic DNA) characterization. Strains isolated from vegetable salad with mayonnaise sauce, broiled chicken, pasta in tomato sauce, and from the oropharyngeal secretions of five food handlers—A, B, C, H, and I— showed the same phage profile and antibiotic resistance. Random amplified polymorphic DNA generated 17 combined profiles with primers OPE-20 and OPA-7. The similarity of strains was analyzed by generating a dendrogram that classified the 59 strains of S. aureus into four major clusters (I, II, III, and IV). Strains from four food handlers (A, B, H, and I) and from vegetable salad with mayonnaise, broiled chicken, and pasta in tomato sauce showing the same phage type profile and resistance to antibiotics belonged to the same cluster and produced staphylococcal enterotoxin A. Therefore, these foods and food handlers were incriminated in the outbreak.

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Epidemiology of Collective Food poisoning in Tlemcen- Western Algeria: A retrospective analysis of data from 2011-2020

South Asian Journal of Experimental Biology ◽

10.38150/sajeb.11(5).p539-547 ◽

2021 ◽

Vol 11 (5) ◽

pp. 539-547

Author(s):

Meryem Allioua ◽

Waffa Bouali ◽

Ilham Mkedder

Keyword(s):

Urban Areas ◽

Fecal Coliform ◽

Food Poisoning ◽

Public Health Problem ◽

Cross Contamination ◽

Food Handlers ◽

Epidemiological Monitoring ◽

The World ◽

Western Algeria ◽

Family Focus

Food poisoning is a serious public health problem in the world that needs to be addressed as early as possible. However, mitigation efforts can be possi-ble only when data and information resulting from the implementation of monitoring or continuous surveillance are available. Here we report a study that was conducted taking into account all the data of poisoning report sheets, filled in by the doctor in charge of the case or, failing that, by the nurse, coming from health facilities (in sixteen regions in Tlemcen) were in-cluded in the analysis. For data processing, we have used some descriptive tools such as the frequencies and the lethality rates. The description of the sample concerned the characteristics of the poisoned population (year, gen-der, age, origin, hospitalisation, etc.) and the characteristics related to the suspected food. The survey showed a concentration of family focus, espe-cially in urban areas. Meats, Chickens and cream filled bakery food were the three most important incriminated foods and most of the infections in the outbreaks were related to fecal coliform, Clostridium and Staphylococcus. Some of the factors identified to contribute to food poisoning were lack of self-hygiene by food handlers and poor water and environmental supplies, poor preservation of food, the consumption of inadequately cooked or thawed meat or chicken, cross-contamination of food from infected food handlers, as well as the lack of awareness and information transmission and the lack of health infrastructures and means of communications. The present study highlights the needs for creating adequate infrastructure related to hygiene, regular epidemiological monitoring and increasing the awareness level of the residents.

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Food Safety Knowledge and Hygienic Practices among Different Groups of Restaurants in Muscat, Oman

International Journal of Food Science ◽

10.1155/2020/8872981 ◽

2020 ◽

Vol 2020 ◽

pp. 1-8

Author(s):

Maryam Al-Ghazali ◽

Ismail Al-Bulushi ◽

Lyutha Al-Subhi ◽

Mohammad Shafiur Rahman ◽

Amani Al-Rawahi

Keyword(s):

Food Safety ◽

Food Poisoning ◽

Inverse Association ◽

Human Beings ◽

Food Handlers ◽

Group Iii ◽

Hygiene Practices ◽

Group I ◽

Group Ii ◽

Safety Knowledge

Food safety is vital to human beings as well as to the food industry. Therefore, knowledge and hygiene practice of food safety among food handlers are particularly important. Evaluation of food safety knowledge and hygienic practices among 18 restaurants in three different regions (i.e., districts) in the Governorate of Muscat was performed. In order to determine the quality level of restaurants, grouping (i.e., Region 1, Region 2, and Region 3; e.g., Group I, Group II, and Group III) was adopted from the regulations and assigned by the municipality based on the number of complaints against the restaurants. A questionnaire was designed to assess the knowledge of hygiene, food poisoning, food handling, cooking, and local regulations/rules of the food handlers in selected restaurants. The food handlers in the Region 1 restaurants showed significantly higher ( p < 0.05 ) overall knowledge (58.6%) in food safety as compared to Region 2 (52.1%) and Region 3 (53.2%). Overall knowledge of food handlers in Group I restaurants was significantly higher ( p < 0.05 ) (64.4%) as compared to Group II (53.1%) and Group III (48.1%). The hygiene practices in Group I restaurants were significantly higher ( p < 0.05 ) than those in Groups II and III. A small but significant inverse association ( r 2 = − 0.38 ) between total knowledge scores and hygiene practices was found. In conclusion, higher knowledge in the field is associated with better hygiene practices, and these are more likely to prevent food poisoning originating from restaurants. We recommend implementing specialized education courses and workshops for the food handlers as a requirement before embarking on service to decrease the risks of foodborne diseases.

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Enterotoxins and toxic-shock syndrome toxin-1 in non-enteric staphylococcal disease

Epidemiology and Infection ◽

10.1017/s0950268800050901 ◽

1993 ◽

Vol 110 (3) ◽

pp. 477-488 ◽

Cited By ~ 19

Author(s):

R. R. Marples ◽

A. A. Wieneke

Keyword(s):

Toxic Shock Syndrome ◽

Phage Type ◽

Food Poisoning ◽

Sudden Infant Death ◽

Sudden Infant ◽

Toxic Shock ◽

Group V ◽

Phage Group ◽

Group I ◽

Toxic Shock Syndrome Toxin

SUMMARYOver the 7 years 1985–91, 997 strains of Staphylococcus aureus from 962 patients with diseases other than food poisoning have been tested for the production of enterotoxins and toxic shock syndrome toxin-1 (TSST-1) and phage typed. In all, 128 cases could be classified as confirmed or probable toxic shock syndrome (TSS) but a further 199 cases were classified as possible or unconfirmed TSS. In 219 cases, an alternative diagnosis could be supported and 45 cases were classified as sudden infant death syndrome. In 371 cases, insufficient information for classification was available.Strains of phage group I producing TSST-1 were associated with menstrual TSS. Many menstrual TSS cases were aged less than 20 and were using non-introducer tampons.When all strains were reviewed, strong associations were observed between TSST-1 production and phage group I strains, enterotoxin B production and group V strains, enterotoxin C and phage-type 95 strains and between enterotoxin A without TSST-1 and phage group III strains.

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Salmonella outbreak from microwave cooked food

Epidemiology and Infection ◽

10.1017/s0950268800058350 ◽

1995 ◽

Vol 115 (2) ◽

pp. 227-230 ◽

Cited By ~ 15

Author(s):

M. R. Evans ◽

S. M. Parry ◽

C. D. Ribeiro

Keyword(s):

Salmonella Enteritidis ◽

Phage Type ◽

Food Poisoning ◽

Microwave Oven ◽

Microbiological Analysis ◽

Microwave Cooking ◽

Faecal Samples ◽

Full Power ◽

Cooked Food

SummaryFollowing a buffet meal served to six guests at a private domestic function, five of the guests and the host developed symptoms of food poisoning. Salmonella enteritidis phage type 4 (PT4) was isolated from all four individuals who submitted faecal samples for investigation. Leftover samples of a savoury rice dish consumed by all six ill persons contained 6×103/gm Salmonella enteritidis PT4. The rice salad comprised boiled rice, raw carrots, eggs, cheese and curry powder. The curry powder and remainder of the pack of six eggs were negative on microbiological analysis. The rice dish had been prepared by heating in a 500 W microwave oven with a rotating turntable on full power for 5 min. Although the hazards of inadequate microwave cooking are well recognized, this is only the second outbreak of food poisoning from microwave cooking to be reported.

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A Study of Campylobacter Enteritis

Journal of International Medical Research ◽

10.1177/030006058100900107 ◽

1981 ◽

Vol 9 (1) ◽

pp. 40-43 ◽

Cited By ~ 5

Author(s):

Alan Jones ◽

Christine Harrop

Keyword(s):

Food Poisoning ◽

Food Handlers ◽

Human Contact ◽

Considerable Cost ◽

Absence From Work ◽

Considerable Period ◽

Human Source

During the years 1978 and 1979, 432 separate outbreaks of gastro-enteritis were reported to this department by the employees of this company. All these outbreaks were fully screened, and it was seen that nineteen employees had gastro-enteritis caused by Campylobacter organisms. Investigation of these employees revealed significant findings with regard to the possible human source of the organism, and leads us to conclude that the organism can be spread by human-to-human contact, and must be treated as a food poisoning organism with subsequent exclusion of food handlers from work during the period of carriage of the organism. The study also demonstrated that the illness suffered by the affected employees was severe in nature and lasted approximately 1 to 10 days. It took on average between 17 and 19 days during 1979 for clearance to occur in the specimens of the affected employees. Thus, if food handlers are excluded from work when affected, this is a considerable period of absence from work, with considerable cost to industry and the community.

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An outbreak of food poisoning caused by Salmonella typhi-murium, phage-type 12, probably spread by infected meat

Epidemiology and Infection ◽

10.1017/s0022172400021033 ◽

1963 ◽

Vol 61 (4) ◽

pp. 419-424 ◽

Cited By ~ 6

Author(s):

R. W. S. Harvey ◽

T. H. Price ◽

W. Bate ◽

D. R. Allen

Keyword(s):

Public Health ◽

Technical Assistance ◽

Phage Type ◽

Food Poisoning ◽

Salmonella Typhi ◽

Phage Typing ◽

Public Health Laboratory ◽

Reference Laboratory ◽

The Public ◽

Infected Meat

An outbreak of food poisoning caused by Salmonella typhi-murium, phage-type 12, in which 122 persons were infected, is described.Isolation of the same organism from the drains of two large abattoirs, from pig faeces at one abattoir, and from the floor drains of fifteen out of fifty-four butchers' shops and bakehouses examined, together with records showing that this organism had been recently isolated from pigs and cattle in the neighbourhood, suggested that meat was the vehicle of infection.We are indebted to Dr E. S. Anderson and the staff of the Central Enteric Reference Laboratory and Bureau, Colindale, for phage-typing the cultures of S. typhi-murium.We should like to thank Prof. Scott Thomson for his encouragement and advice in the preparation of this paper and Mr J. Morgan and Mr B. M. Jones of the Public Health Laboratory, Cardiff, for their technical assistance.

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