An explosive outbreak of Campylobacter enteritis in soldiers

Brouwer, Rutger W. W.; Mertens, M. J. A.; Siem, T. H.; Katchaki, J. N.

doi:10.1007/bf00443293

Cited by 71 publications

(29 citation statements)

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“…Whilst outbreaks have been shown to follow the consumption of contaminated meat (Brouwer et al 1979), milk (Robinson et al 1979) and water (Mentzing, 1981) the vehicle of most of the day-to-day sporadic cases has remained elusive.…”

Section: Introductionmentioning

confidence: 99%

Survival of thermophilic campylobacters on fingertips and their elimination by washing and disinfection

Coates¹,

Hutchinson²,

Bolton³

1987

Epidemiol. Infect.

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SUMMARYA simple impression-plate technique has been used to investigate the survival of four thermophilic campylobacter strains applied to fingertips. Campylobacters suspended in 0-1 % peptone water and dried on the fingertips survived for different periods of time ranging from < 1 to > 4 min. However, campylobacters suspended in chicken liquor or blood survived for much longer periods. The most resilient organism was Campylobacter jejuni NCTC 11392 which, when suspended in 50% horse blood, survived for an hour. Suspensions containing 106-107 organisms prepared in 50 % blood and dried on to fingertips were removed by thorough hand washing with either soap and water or water alone followed by drying on paper towels, but persisted on wet hands. The organisms were also eliminated by wiping the hands with a tissue saturated with 70% isopropyl alcohol for 15 sec.

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Section: Introductionmentioning

confidence: 99%

Survival of thermophilic campylobacters on fingertips and their elimination by washing and disinfection

Coates¹,

Hutchinson²,

Bolton³

1987

Epidemiol. Infect.

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“…Later surveys have indeed shown that, in a manner somewhat analagous to salmonella, high contamination rates may be associated with poultry (Bruce, Zochowski & Ferguson, 1977 -62 % to 68 %;Ribeiro, 1978 -91% ;Simmons& Gibbs, 1979 -48% to > 80%)andthatC.jejuni* could survive commercial processing (Simmons & Gibbs, 1979). Chickens have been directly implicated in only a few human campylobacter infections (King, 1962;Skirrow, 1977;Anon, 1978;Brouwer et al 1979;Schaeffer et al 1979) but the number ofsuch recorded incidents is remarkably small when the high contamination rate of processed chickens is considered. Possibly one of the reasons for this is the apparent inability of the organism to grow in or on chicken meat under the conditions that favour growth of food poisoning bacteria such as salmonella, Staphylococcus aureus and Clostridium perfringers (Ghosh and Turnbull, unpublished results; Miss R. Blood, British Food Manufacturing Industries Research Association, Leatherhead, personal communication).…”

Section: Introductionmentioning

confidence: 99%

Campylobacter jejuniand salmonella in raw red meats. A Public Health Laboratory Service Survey

Turnbull

Rose

1982

J. Hyg.

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SUMMARYThirty-one laboratories examined a total of 6169 meat samples, 1236 from abattoirs and 4933 from retail and other outlets. Campylobacterjejuni was isolated from 98 (16 %). A higher isolation rate of 49/1236 (40 %) was found among abattoir than among retail and other samples (49/49331-0 %). Twenty-two of the laboratories looked for salmonella; although 94/4002 (2-3 %) were positive, in only one sample of minced beef were campylobacter and salmonella found together. Isolation rates for salmonellae were 75/3576 (2 1 %) from retail and 19/426 (4 5 %) from abattoir samples.Analysis of the results revealed that (1) the contamination rate of raw red meat by C. jejuni is, in general, very low; (2) when contaminated, numbers of organisms are generally also very low; (3) enrichment procedures were of some value; 41/98 (42 %) isolates were detected by enrichment only, but, on the other hand 8 (8 %) were direct plate positive/enrichment negative; (4) practice at looking for the organism and increased seasonal temperatures over the survey period did not result in a noticeable increase in isolations; (5) there was no apparent correlation between campylobacter and salmonella isolations.

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“…Most of the case-control studies and outbreak investigations for infections with the zoonotic bacteria Campylobacter jejuni and C. coli have identified consumption and handling of raw chicken as an important risk factor for human illness (1,2,8,10,13). Consumers' exposure to Campylobacter takes place either through consumption of undercooked, internally contaminated chicken meat or via cross-contamination to readyto-eat food during the preparation of externally contaminated chicken parts and carcasses.…”

mentioning

confidence: 99%

Quantification of Campylobacter Species Cross-Contamination during Handling of Contaminated Fresh Chicken Parts in Kitchens

Luber

Brynestad

Topsch

et al. 2006

Appl Environ Microbiol

155

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Numerous outbreak investigations and case-control studies for campylobacteriosis have provided evidence that handling Campylobacter-contaminated chicken products is a risk factor for infection and illness. There is currently extremely limited quantitative data on the levels of Campylobacter cross-contamination in the kitchen, hindering risk assessments for the pathogen commodity combination of Campylobacter and chicken meat. An exposure assessment needs to quantify the transfer of the bacteria from chicken to hands and the kitchen environment and from there onto ready-to-eat foods. We simulated some typical situations in kitchens and quantified the Campylobacter transfer from naturally contaminated chicken parts most commonly used in Germany. One scenario simulated the seasoning of five chicken legs and the reuse of the same plate for cooked meat. In another, five chicken breast filets were cut into small slices on a wooden board where, without intermediate cleaning, a cucumber was sliced. We also investigated the transfer of the pathogen from chicken via hands to a bread roll. The numbers of Campylobacter present on the surfaces of the chicken parts, hands, utensils, and ready-to-eat foods were detected by using Preston enrichment and colony counting after surface plating on Karmali agar. The mean transfer rates from legs and filets to hands were 2.9 and 3.8%. The transfer from legs to the plate (0.3%) was significantly smaller (P < 0.01) than the percentage transferred from filets to the cutting board and knife (1.1%). Average transfer rates from hands or kitchen utensils to ready-to-eat foods ranged from 2.9 to 27.5%.Most of the case-control studies and outbreak investigations for infections with the zoonotic bacteria Campylobacter jejuni and C. coli have identified consumption and handling of raw chicken as an important risk factor for human illness (1, 2, 8, 10, 13). Consumers' exposure to Campylobacter takes place either through consumption of undercooked, internally contaminated chicken meat or via cross-contamination to readyto-eat food during the preparation of externally contaminated chicken parts and carcasses. There are currently limited quantitative data on Campylobacter cross-contamination available in the literature. Quantification of the transfer of Campylobacter from chicken via hands and the kitchen environment to ready-to-eat foods during handling of contaminated products is a central part of all risk assessments for this pathogen commodity combination. Using naturally contaminated fresh chicken parts purchased in retail stores, experiments were performed that simulated some of the typical situations and handling procedures that are common in German kitchens and presumably in many other countries as well. MATERIALS AND METHODSSampling and quantification of Campylobacter on chicken parts. From June to November 2004 we bought random, independent packages containing several fresh chicken legs (drumstick plus thigh) or fresh, skinless and boneless chicken breast filets at various supermarkets in B...

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An explosive outbreak of Campylobacter enteritis in soldiers

Cited by 71 publications

References 1 publication

Survival of thermophilic campylobacters on fingertips and their elimination by washing and disinfection

Survival of thermophilic campylobacters on fingertips and their elimination by washing and disinfection

Campylobacter jejuniand salmonella in raw red meats. A Public Health Laboratory Service Survey

Quantification of Campylobacter Species Cross-Contamination during Handling of Contaminated Fresh Chicken Parts in Kitchens

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