A Case Study of a Massive Staphylococcal Food Poisoning Incident

Carmo, Luiz Simeão do; Cummings, Christiano; Linardi, Valter R.; Dias, Ricardo Souza; Souza, Josélia Maria De; Sena, Marcelo M.; Santos, Deise Aparecida dos; Shupp, Jeffrey W.; Pereira, Renata Karla Peres; Jett, Marti

doi:10.1089/fpd.2004.1.241

Cited by 90 publications

(43 citation statements)

References 17 publications

(37 reference statements)

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“…The presence of Staphylococcus aureus on ice cream production lines has be Staphylococcus aureus en considered as an indicator of precarious conditions of hygiene and the inappropriate handling of the raw materials and the final product [36]. Several studies have shown that personnel involved in the preparation are the main sources of food contamination [27,37,38,39]. The nasal passages, hands and other surfaces absent of lesions are the main reservoirs of coagulase-positive Staphylococcus aureus.…”

Section: Microbiological Analysis Pasteurized Milk Creammentioning

confidence: 99%

Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners

Pereira¹

2014

IJNFS

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Abstract:Ice cream is not considered to be a serious source of bacterial infection since it is a frozen food product, the greatest risk of contamination occurring during the processing stage. The aim of this study was to determine and evaluate the microbiological characteristics of diet strawberry ice cream formulations with the addition of whey protein concentrate (WPC), whole milk powder (MP) and sweeteners. The formulations were prepared in two stages: in the first stage ice cream samples were prepared with WPC and either stevia (F1), sucralose/acesulfame-K (F2), saccharin/cyclamate (F3) or fructose (F4) and with MP but without sweeteners (F5);and in the second stage ice cream with the addition of MP (F1-MP) or WPC (F2-WPC) with sucralose/acesulfame-K were prepared. The pasteurized milk, cream and ice cream were submitted to analysis to determine the counts for viable aerobic mesophylls, coliforms at 35 ºC and45ºC, psychrotrophic bacteria, coagulase-positive Staphylococcus aureus and molds and yeasts. A study on the presence of Salmonella spp. was also carried out. All of the analysis was carried out in triplicate. The pasteurized milk, cream and ice cream had good microbiological quality, indicating strict control during all processing stages, leading to a high quality product.

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Section: Microbiological Analysis Pasteurized Milk Creammentioning

confidence: 99%

Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners

Pereira¹

2014

IJNFS

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“…In a few of these patients, S. aureus can be isolated from a stool sample, and in an even far lower number of cases, the isolated strain can be matched to isolates collected from foodstuff, environmental samples, or food handlers. In many outbreak reports, stool samples are missing or negative, thus forcing the authors to try to evaluate the relevance of numerous enterotoxigenic staphylococcal isolates collected from different sources (Do Carmo et al, 2004;Colombari et al, 2007;Schmid et al, 2009 DOI: 10.1089DOI: 10. /fpd.2013DOI: 10.…”

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confidence: 99%

Outbreak of Staphylococcal Food Poisoning Due to SEA-ProducingStaphylococcus aureus

Johler

Tichaczek-Dischinger

Rau

et al. 2013

Foodborne Pathogens and Disease

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In 2008, 150 people gathered for a wedding celebration in Baden-Württemberg, Germany. Three hours after ingestion of a variety of foods including pancakes filled with minced chicken, several guests exhibited symptoms of acute gastroenteritis such as vomiting, diarrhea, fever, and ague. Twelve guests were reported to have fallen ill, with nine of these seeking medical care in hospitals. At least four patients were admitted to the hospital and received inpatient treatment, among them a 2-year-old child and a woman in the 4th month of pregnancy. Within 24 h of the event, an investigative team collected a variety of samples including refrigerated leftovers, food in the storage unit of the caterer, nasal swabs of the caterer, as well as 21 environmental swabs. Five stool samples from patients were provided by the hospitals. Staphylococcus aureus isolates were gathered from eight samples, among them nasal swabs of the caterer, food samples, and one stool sample. Fourier transform-infrared spectroscopy was used for species identification and for primary clustering of the isolates in a similarity tree. The isolates were further characterized by spa typing and pulsed-field gel electrophoresis, and a DNA microarray was used to determine the presence/absence of genes involved in virulence and antimicrobial resistance. We were able to match an enterotoxigenic strain from the stool sample of a patient to isolates of the same strain obtained from food and the nasal cavity of a food handler. The strain produced the enterotoxin SEA and the toxic shock syndrome toxin-1, and was also found to exhibit the genes encoding enterotoxins SEG and SEI, as well as the enterotoxin gene cluster egc. This is one of only a few studies that were able to link a staphylococcal food poisoning outbreak to its source. In 2008, 150 people gathered for a wedding celebration in Baden-Wü rttemberg, Germany. Three hours after ingestion of a variety of foods including pancakes filled with minced chicken, several guests exhibited symptoms of acute gastroenteritis such as vomiting, diarrhea, fever, and ague. Twelve guests were reported to have fallen ill, with nine of these seeking medical care in hospitals. At least four patients were admitted to the hospital and received inpatient treatment, among them a 2-year-old child and a woman in the 4th month of pregnancy.Within 24 h of the event, an investigative team collected a variety of samples including refrigerated leftovers, food in the storage unit of the caterer, nasal swabs of the caterer, as well as 21 environmental swabs. Five stool samples from patients were provided by the hospitals. Staphylococcus aureus isolates were gathered from eight samples, among them nasal swabs of the caterer, food samples, and one stool sample. Fourier transforminfrared spectroscopy was used for species identification and for primary clustering of the isolates in a similarity tree. The isolates were further characterized by spa typing and pulsed-field gel electrophoresis, and a DNA microarray was used to determin...

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“…The overall hand contamination rate of enteric bacterial contaminants was 31.7% among the participants. Toxin-producing strains of Staphylococcus aureus are the leading cause of gastroenteritis following handling of food by persons who carry this bacterium in their noses and skin (Do Carmo 2004).…”

Section: Personal Hygiene Practicesmentioning

confidence: 99%

The Level of Compliance of Food Handlers with National Regulations on Food Hygiene and Safety Practices: A Case of Selected Fast Food Outlets in Thohoyandou, South Africa

Murwira¹,

Amosu²,

Nemathaga³

2017

ujph

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Food safety is becoming a key public health priority because a large number of people consume their meals outside their homes. As a result, they are exposed to food borne illnesses that originate from food stalls, restaurants and other food outlets. Hence the study focused on level of compliance of food handlers with national regulations on food hygiene and safety practices. The method used to collect data was participant observational checklist where the researcher had to go round with the workers during their daily chores. Simple random sampling was used to select 122 food handlers as participants in the study. Fast food outlets were also evaluated according to codified regulations and sixty food premises were observed for compliance using a checklist and compared with standards and the requirements prescribed by in Foodstuffs, Cosmetics and Disinfectants Act of 1972, regulation Data analysis involved descriptive statistics (frequencies and percentages) and analysis was made based on the standards and the requirements prescribed by Regulation R962 of November 2012. The findings showed that food handlers observed personal hygiene by wearing clean uniforms, covering their heads with hair nets, and washed their hands, indicating that food handlers maintained accepted standards in terms of personal hygiene regulations.

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A Case Study of a Massive Staphylococcal Food Poisoning Incident

Cited by 90 publications

References 17 publications

Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners

Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners

Outbreak of Staphylococcal Food Poisoning Due to SEA-ProducingStaphylococcus aureus

The Level of Compliance of Food Handlers with National Regulations on Food Hygiene and Safety Practices: A Case of Selected Fast Food Outlets in Thohoyandou, South Africa

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