An Outbreak of Food Poisoning in a Military Establishment

Jadhav, Sudhir; Srivastava, A. K.; Banerjee, Amitav; Chawla, Paramjit

doi:10.1016/s0377-1237(07)80055-4

Cited by 5 publications

(4 citation statements)

References 11 publications

(9 reference statements)

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“…6 The mode of transmission also may not be evident in many situations. 7 In a study, conducted in New Zealand between 2000 and 2009, 204 outbreaks of non-typhoidal salmonellosis were analyzed. The results showed that nontyphoidal salmonellosis was primarily a food borne disease in New Zealand, but there was insufficient evidence to confirm important food vehicle.…”

Section: Discussionmentioning

confidence: 99%

Outbreak investigation: Salmonella food poisoning

Kunwar¹,

Singh²,

Mangla³

et al. 2013

Medical Journal Armed Forces India

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Section: Discussionmentioning

confidence: 99%

Outbreak investigation: Salmonella food poisoning

Kunwar¹,

Singh²,

Mangla³

et al. 2013

Medical Journal Armed Forces India

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“…Mostly, army and military establishments have their own food procurement systems which are dedicated to the prevention of both unintentional and intentional contamination of food. Nevertheless, foods consumed at military institutions have been also identified as an important source of food-borne outbreaks (9), including outbreaks caused by viruses, such as Norovirus or Hepatitis A (10)(11)(12)(13), bacteria, such as Salmonella spp., Staphylococcus aureus (14)(15)(16)(17), but also toxins such as histamine (18) or scromboine (19) associated with eating yellow fin tuna (Thunnus albacares). Despite the fact that military staff usually includes health people in good physical condition, they still constitute a high risk group for food poisoning due to the community kitchen practice and common meals (20)(21)(22).…”

Section: Introductionmentioning

confidence: 99%

Food safety knowledge among cadets of Military Academy in Republic of Serbia

et al. 2021

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The purpose of this study was to evaluate the level of food safety knowledge among cadets of Military Academy in the Republic of Serbia. For that purpose, a structured, self-administrative questionnaire was designed and used to assess the level of food handling practices and food safety knowledge. In total, 120 cadets were involved in the study. For each participating cadet, the food handling practice score (FHPS) and food safety knowledge score (FSKS) was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps were identified for each question. Our results indicated that on the average FHPS among Serbian cadets was 44.5%, while FSKS was 50.5%. Female cadets showed better scores compared to males, although this was not statistically significant. Better FHPS scores were determined among cadets living with parents (48.7%), compared to cadets living with roommates (43.6%, p?0.05), while an opposite was determined for FSKS. In total, 95.8% of cadets apply good practice of hand hygiene before preparing food, 90.8% of them knew that is not safe to consume food when the shelf-life is expired, and 89.2% knew that the opened sterilized milk should not be stored outside the refrigerator. Also, 91.7% of cadets knew that content of blown can is not safe for the consumption. Almost 64.2% of all cadets could successfully make association between meat and Trichinella, while merely 27.5% of them knew that Escherichia coli O157 is the most important pathogen for raw minced meat, and only 13.3% of cadets knew that Listeria monocytogenes is associated with ready-to-eat meat products. Finally, only 10% of cadets knew that Campylobacter is food-borne pathogen mostly associated with raw and undercooked chicken meat. Also, our cadets were not aware that color, smell or appearance of food would not give any indication of food contamination, as only 6.7% of cadets knew this. Results obtained in this study pointed out some food safety areas which need further improvement via educational program, but also via media and internet courses, material or short clips.

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“…Several gastroenteritis outbreaks have been reported in India after chicken containing food consumption. 7, 8 A study conducted by synthesizing evidence from 10 outbreaks in Hyderabad observed more outbreaks in marriage functions and at the household level, with chicken biriyani as one of the main food item implicated and the etiological agent in most of the cases was S. aureus and in one case Salmonella species was isolated. 9 Based on the clinical features of the case patients with loose stools and abdominal pain as the primary symptom without vomiting suggest infection with Bacillus cereus or Clostridium perfringens , both having an incubation period ranging from 6 to 18 hours responsible for the outbreak.…”

Section: Discussionmentioning

confidence: 99%

An Outbreak Investigation of a Cluster of Gastroenteritis Following a Marriage Function in Wayanad District, Kerala, India

Vaman

Mathew

2023

Indian Journal of Clinical Medicine

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Foodborne diseases are a significant cause of morbidity and mortality, especially in low-resource settings. This paper describes the investigation conducted in response to a cluster of acute gastroenteritis outbreak in the Wayanad district of Kerala. House-to-house visits were undertaken to identify the case patients, along with laboratory and environmental investigations. The attack rate was 41.2% among those who consumed chicken biriyani compared to 6.9% among those who consumed vegetarian meals. The risk difference (95% CI) was 34.34 % (22.8-45.6), and the risk ratio (95% CI) was 6 (1.6-23) for chicken biriyani compared to vegetarian meals. The attributable fraction (95% CI) among those who ate chicken biriyani was 83.3% (35.6-95.6), and the population attributable fraction was 81.2%. We recommend strengthening of laboratory capacity for detecting foodborne pathogens and active surveillance of all food handlers and food preparation areas with the coordination of food safety, health and local self government departments.

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An Outbreak of Food Poisoning in a Military Establishment

Abstract: The chicken dish was the epidemiologically incriminating food item responsible for the outbreak. Clinical and epidemiological features were suggestive of salmonella food poisoning. However, same could not be confirmed bacteriologically.

Cited by 5 publications

References 11 publications

Outbreak investigation: Salmonella food poisoning

Outbreak investigation: Salmonella food poisoning

Food safety knowledge among cadets of Military Academy in Republic of Serbia

An Outbreak Investigation of a Cluster of Gastroenteritis Following a Marriage Function in Wayanad District, Kerala, India

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