Evidence for the exacerbation of asthma by specific infectious agents was sought in an October 1971 through May 1972 outpatient study of 16 children with histories of wheezing associated with apparent symptomatic respiratory infections (SRI). Clinical

A longitudinal clincal and microbiologic surveillance was conducted from October to May, 1971-72, on 16 children with infectious asthma and 15 of their nonasthmatic siblings. Asthmatic children experienced a significantly greater frequency of viral respiratory infections than did nonasthmatic ones (5.1 vs. 3.8 per subject). This increased incidence appeared to be largely the result of a greater number of rhinovirus infections. While respiratory infections of identical etiology that occurred concurrently in an asthmatic and his sibling were equivalent in severity, illnesses were longer (but not significantly so) in asthmatic children.

CHildren between the ages of less than 1 year and 15 years who visited a pediatric clinic in Madison, Wisconsin, from June 13 through September 1, 1977, were surveyed for the frequency and location of swimming they had done in the two weeks prior to the clinic visit. The study population consisted of 679 well controls, and 296 children with enteroviral-like syndromes. Throat and rectal swab specimens were collected from 241 of the ill patients and from 27 well children. Non-polio enteroviruses were recovered from 119 ill and two well individuals. Other viruses were recovered from an additional 13 ill patients. The majority of viral-like syndromes were respiratory, with or without fever and gastrointestinal symptoms. Exclusive beach swimmers had significantly (p less than 0.0005) increased relative risk (odds ratio estimate 3.41) of enterovirus illness. The highest relative risk (10.63) of enterovirus illness occurred in children less than 4 years old who were exclusive beach swimmers. Swimming in pools exclusively carried no significantly increased risk of enterovirus illness. Children with apparent viral illnesses based on clinical findings, who had no virus isolated, did not differ from well controls in the type of swimming exposure (either beaches or pools) in the two weeks prior to their clinic visit.

Staphylococcal food poisoning is strictly an intoxication which is caused by a water-soluble protein called enterotoxin that is secreted by staphylococcal cells, i.e. an exotoxin. After a general discussion of the properties of the enterotoxins, methods and media employed for producing high toxin yields are detailed. Mechanisms whereby these toxins are secreted differ in that enterotoxin A behaves as a primary metabolite and enterotoxin B acts as a secondary metabolite. Several studies on and explanations of the synthesis of enterotoxins are presented. Assay methods for these toxins that are discussed include bioassay techniques and serological procedures. Finally, some general aspects of the epidemiology of staphylococcal intoxications are described.

Five brands each of commercially produced cultured buttermilk, sour cream, and unflavored yogurt were inoculated with Staphylococcus aureus to contain initial numbers of approximately 102 and 105 organisms per gram. Inoculated products were stored at 7 and 23 C and were tested daily to determine numbers of viable staphylococci. Generally, products which contained initial numbers of 102 organisms per gram were free of viable staphylococci, or nearly so, within 24 hr regardless of storage temperature. When products were inoculated with higher numbers of the organism, survival was greatest in sour cream which was followed in order by buttermilk and yogurt. Yogurt samples with approximately 105 organisms per gram, initially, were free of viable staphylococci by the 2nd to 4th day of storage, whereas the organisms persisted in sour cream until the 4th to 7th day. Survival was markedly higher in one brand of sour cream and somewhat so in another. Temperature of storage had no obvious effect on survival of staphylococci in buttermilk or yogurt but survival was greater in sour cream stored at 7 C than at 23 C. The pH values of the products remained reasonably stable throughout storage.