Epidemic Streptococcal Sore Throat Following a Community Picnic

McCormick, Joseph B.; Kay, Dale; Hayes, Peggy S.; Feldman, Roger A.

doi:10.1001/jama.1976.03270100039025

Cited by 19 publications

(8 citation statements)

References 10 publications

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“…Food-borne outbreaks of pharyngitis caused by GAS or streptococci belonging to other Lancefield groups and involving a large number of people have already been described (4-7, [9][10][11][12]14).…”

Section: Discussionmentioning

confidence: 99%

“…In a great number of the outbreaks, transmission has been demonstrated to be through milk, eggs, custard, ice cream, tuna fish, lobster, shrimp (5-7, [9][10][11]14). Furthermore, in most of these investigations, faulty food handling techniques, particularly storage of foods at improper temperatures for long periods of time, have been indicated as the main cause of microbial multiplication (2-8).…”

Section: Introductionmentioning

confidence: 99%

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An outbreak of group a food-borne streptococcal pharyngitis

et al. 1992

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A food-borne outbreak of pharyngitis from group A streptococcus developed in people attending wedding banquets in the same restaurant on July 5-8, 1986. Of the 300 people interviewed, 179 reported illness; pharyngeal swabs were taken from 115 ill people; from 63 (53%) of them group A streptococci, belonging to serotype T28, M28, were isolated. Statistical analysis performed using chi-square and Cochran's test showed that a prawn hors-d'oeuvre served on July 5 and squills or/and custard cake served on July 7 could have been a possible source of infection. Six people on the staff, 5 of whom belonged to the family of the restaurant manager, and the manager's three young daughters were colonized by the same group A serotype. A possible previous diffusion of the strain among the staff followed by contamination of the food was suspected.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

An outbreak of group a food-borne streptococcal pharyngitis

et al. 1992

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“…Although causative organism hasn't been isolated from any food, a salad prepared with bean and boiled egg was considered as the vehicle of transmission. GAS were isolated from the throats of 37 (63.8%) of 58 persons with pharyngitis at that outbreak (6).…”

Section: Discussionmentioning

confidence: 99%

“…Prompt treatment with penicillin was given to all the symptomatic personnel (both working at the hospital and the catering firm). As the incubation period for this type of outbreak was generally considered to be about two days (1,2,6), the menu of January 27 was examined and seen that roast, pureé (mashed potatoes) and cream chocolate were served for hospital staff that day. Considering that some previous streptococcal pharyngitis outbreaks had occured by milk consumption (1), we attempted to learn where the catering firm supplied their milk and milk products from.…”

Section: The Second Day Of the Outbreakmentioning

confidence: 99%

Foodborne Group-G streptococcal pharyngitis outbreak among hospital personell

Karabiber¹,

Karahan²,

Arca³

et al. 2012

Ankara Üniversitesi Tıp Fakültesi Mecmuası

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an explosive epidemic of pharyngitis occured among the staff working atIntensive Care Units and Operation Rooms of Türkiye Yüksek İhtisas Teaching Hospital, The symptoms were indistinguishable from those of group A streptococcal pharyngitis. Sore throat and weakness were the prominent symptoms in (91% and 87%, of patients respectively). In a two-day period, throat cultures were taken from 377 personnel and 121 (32%) of them were found to be positive for group-G beta-hemolytic streptococci. The configuration of the epidemic curve suggested a common source of exposure. Respiratory spread of streptococci in such a rapid fashion would be unlikely. Sixteen of the 121 positive throat cultures were obtained from the staff of the catering firm which provided the food services for the hospital staff. Most of these catering firm personnel were serving the departments where the epidemic occured. With these data, the outbreak was considered to be foodborne. PFGE analysis of randomly selected 40 (including the 16 strains isolated from the catering firm personnel) strains showed only one digestion pattern. Prompt treatment with penicillin was given to all the sick personnel and a 9-day religious holiday approaching consequently terminated the outbreak. Control cultures were negative for all the subjects.Key Words: Group G Shreptococci, outbreak, PFGE Ankara Türkiye Yüksek İhtisas Eğitim ve Araștırma Hastanesi Yoğun Bakım Kliniklerinde ve Ameliyathanelerinde çalıșan personel arasında Ocak 2004'de bir farenjit salgını gelișmiștir. Hastaların semptomları A grubu streptokok farenjiti bulgularıyla örtüșmekte olup, hastaların %91'inde boğaz ağrısı, %87'sinde ise genel halsizlik izlenmiștir. İki gün içerisinde 377 personelden boğaz kültürü alınmıș, bu hastaların 121'inin (%32) kültüründe G-grubu beta hemolitik streptokok üremiștir. Salgın eğrisi incelendiğinde, streptokokların solunum yolu ile bu șekilde hızla yayıl-ması mümkün olmadığı, bu hastaların aynı enfeksiyon kaynağına maruz kaldıkları düșünülmüș-tür. 121 pozitif kültür örneğinin 16'sının, salgının ortaya çıktığı kliniklere hastane personeli yemeklerini dağıtan yemek firması elemanlarına ait olduğunun anlașılması üzerine, salgının gıda kaynaklı olduğu düșünülmüștür. Yemek firması personelinden izole edilen 16 örnek dahil olmak üzere, rastgele seçilen 40 örneğin PFGE analizi sonuçları, tek bir kesim paternini ortaya koymuștur. Tüm hastalanan personele penisilin tedavisi bașlanmıș, salgını takiben bașlayan dokuz günlük bayram tatili esnasında salgın sona ermiș, kontrol kültürlerinde üreme gözlen-memiștir.Anahtar Sözcükler: G grubu streptokok, salgın, PFGE

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“…Incubation periods of 32-52 h are frequently reported in the foodborne setting, which are shorter than the usual incubation period of 2-4 days, with the first cases developing symptoms as early as 6-8 h after exposure [4,6,7,14,15]. In other outbreaks, the median time until onset has been as long as 96 h, with the first case of patients presenting 2 days after the probable exposure [16]. In the present study, 73.8% of the cases became symptomatic on the second or third day of consumption (Fig.…”

Section: Discussionmentioning

confidence: 99%