An Outbreak of<i>Campylobacter jejuni</i>Infections Associated with Food Handler Contamination: The Use of Pulsed‐Field Gel Electrophoresis

Olsen, Sonja J.; Hansen, Gail R.; Bartlett, Linda; Fitzgerald, Collette; Sonder, Anais; Manjrekar, Renu; Riggs, T. Lynn; Kim, Jamie; Flahart, Robert; Pezzino, Gianfranco; Swerdlow, David L.

doi:10.1086/317657

Cited by 70 publications

(40 citation statements)

References 9 publications

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“…Preparation of C. jejuni DNA, macrorestriction analysis using the restriction enzymes SmaI and SalI, and PFGE were performed previously (21). Electrophoresis was carried out for 22 h at 200 V and 14°C constant temperature in a CHEF-DRIII system (Bio-Rad, Richmond, Calif.) with pulse times ramped from 10 to 35 s for SmaI and 4 to 50 s for SalI.…”

Section: Methodsmentioning

confidence: 99%

“…During the same period, additional persons with Campylobacter infection were identified in the surrounding community. It was unclear if they too were associated with the school outbreak, and PFGE was used to help determine that community cases were not linked to the outbreak (21). In this study, we sought to assess the abilities of additional subtyping techniques to correctly characterize this epidemiologically well-defined collection of Campylobacter isolates in terms of their abilities to distinguish between outbreakassociated isolates and non-outbreak-associated isolates causing sporadic infection in the Kansas community.…”

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confidence: 99%

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Evaluation of Methods for SubtypingCampylobacter jejuniduring an Outbreak Involving a Food Handler

et al. 2001

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In October 1998, the Centers for Disease Control and Prevention (CDC) assisted in an investigation of an outbreak of campylobacteriosis at a school in Salina, Kansas. Twenty-two isolates were submitted from the Kansas state public health laboratory to CDC, 9 associated with the outbreak and 13 epidemiologically unrelated sporadic isolates. Pulsed-field gel electrophoresis (PFGE) using SmaI and SalI was initially used to validate the epidemiologic data. We then tested the ability of other subtyping techniques to distinguish the outbreak-associated isolates from unrelated sporadic isolates. The methods employed were somatic O serotyping, PCR-restriction fragment length polymorphism (RFLP) analysis of flaA, DNA sequence analysis of 582 bp of flaA that included the short variable region (SVR), and sequencing of the entire flaA gene. PFGE was the most discriminatory technique, yielding 11 SmaI and 10 SalI restriction profiles. All outbreak isolates were indistinguishable by PFGE, somatic O serotyping, and sequencing of the 582-bp region of the flaA gene. fla typing by PCR-RFLP grouped one sporadic isolate with the outbreak strain. Analysis of the DNA sequence of a 582-bp segment of flaA produced strain groupings similar to that generated by PCR-RFLP but further differentiated two flaA PCR-RFLP types (with a 1-bp difference in the 582-bp region). Two sporadic strains were distinct by flaA PCR-RFLP but differed only by a single base substitution in the 582-bp region. The entire flaA gene was sequenced from strains differing by a single base pair in the 582-bp region, and the data revealed that additional discrimination may in some cases be obtained by sequencing outside the SVR. PFGE was superior to all other typing methods tested for strain discrimination; it was crucial for understanding the Kansas outbreak and, when SmaI was used, provided adequate discrimination between unrelated isolates.

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Section: Methodsmentioning

confidence: 99%

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confidence: 99%

Evaluation of Methods for SubtypingCampylobacter jejuniduring an Outbreak Involving a Food Handler

et al. 2001

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“…It covered food handlers working in restaurants that are considered as a main source of foodborne incidences; for example, restaurants participate in a large percentage (22%-50%) of foodborne outbreaks in Europe and USA (Tirado & Schmidt, 2001;Olsen et al, 2001). Restaurants are a part of tourism industry the key mean of building economies of both developed and developing countries (Aziri & Nedelea, 2013).…”

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Restaurant Employees’ Food Handling Practices in Irbid City, Jordan

Habiballah¹,

Shakhsheer²,

Al-Ababneh³

2017

JTHM

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It has been established that food handlers working in foodservices are the main source of food borne outbreaks. The current study objective is to assess restaurant employees' food handling practices by exploring driving forces behind these practices. The study was accomplished quantitatively covering 245 restaurant employees in Irbid city-Jordan; who provided primary data by completing a designated self-administered questionnaire. A model of nine hypotheses was developed and examined using independent-samples t-tests and one way ANOVA tests. Study's findings revealed a large number of variables influencing restaurant employees' food handling practices including socio-demographic measures (such as age & education), workrelated elements (such as restaurant size & HACCP implementation) and culture. This study explores a previously confined researched field -cultural influences on restaurant employees' food handling practices contributing to a wider understanding of safe food handling which in turn should enhance food safety levels. It fructifies many recommendations embodying its findings' implications to enhance food safety levels; these include advocating HACCP implementation and more control on non-Jordanian restaurant employees' food safety competences.

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“…Similar studies have shown that in England and Wales of all reported cases of food poisoning, 29% of incidents related to inappropriate food heat treatment, 28% related to inappropriate methods of food preservation, 25% related to cross contamination and 10% related to contamination of food by sick workers. [Olensen, et al, 2001] quote that food poisoning in 60% of cases occurs because of inappropriate cooling, 31% due to poor personal hygiene, 26% due to contaminated equipment and 18% of cases due to improper heat treatment process. The most effective way to prevent food poisoning is the rigorous application of the principles of HACCP [World Health Organization, 2000] and the food safety management systems (FSM) throughout the supply chain.…”

Section: Introductionmentioning

confidence: 99%

Attitudes of Workers Employed in Restaurants Toward Importance of Food Safety System Management Implementation

Grujić

Antonić

Brenjo³

et al. 2013

QOL

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An Outbreak ofCampylobacter jejuniInfections Associated with Food Handler Contamination: The Use of Pulsed‐Field Gel Electrophoresis

Cited by 70 publications

References 9 publications

Evaluation of Methods for SubtypingCampylobacter jejuniduring an Outbreak Involving a Food Handler

Evaluation of Methods for SubtypingCampylobacter jejuniduring an Outbreak Involving a Food Handler

Restaurant Employees’ Food Handling Practices in Irbid City, Jordan

Attitudes of Workers Employed in Restaurants Toward Importance of Food Safety System Management Implementation

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