Case summaries 2007 Assignment

Case summaries 2007 Assignment - Summary of Foodborne...

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Summary of Foodborne Illness Case Studies FDST 4030/6030 Prepared by FDST 6030 Graduate Students Fall 2007 1 OUTBREAKS ASSOCIATED WITH Staphylococcus aureus 1. According to Jablonski and Bohach 1 , foods containing S. aureus counts greater than 10 5 CFU/g are considered a risk of Staphylococcal Food Poisoning (SFP). In April of 2005 there was a Staphylococcus aureus outbreak in Madhya Pradesh India 2 . The bacteria were found in a snack called “Bhalla”, which is basically a fried potato ball. The snack was served at a local fair, and people began showing symptoms within four hours after eating the product. The symptoms of S. aureus poisoning are vomiting, diarrhea, and severe stomach cramps. The Bhalla was found to have a count of 2.7x10 8 CFU/g. 1. L.M. Jablonski and G.A. Bohach, Staphylococcus aureus . In: M.P. Doyle, L.R. Beuchat and T.J. Montville, Editors, Food Microbiology. Fundamentals and Frontiers , American Society for Microbiology Press, Washington (1997), pp. 353. 2. Vijay Nema, Ranu Agrawal, Dev Vrat Kamboj, Ajay Kumar Goel, and Lokendra Singh. Isolation and characterization of heat resistant enterotoxigenic Staphylococcus aureus from a food poisoning outbreak in Indian subcontinent. International Journal of Food Microbiology . Volume 117, Issue 1, 10 June 2007, Pages 29-35. Lindsey Ellerbee, 2007 2. In December 2003, eight people became sick after eating mashed potatoes made with raw milk 3 . Both the raw milk and the mashed potatoes were tested and were found to contain S. aureus . The mashed potatoes were found to have a count of 7.8x10 8 CFU/g, which is three logs higher than the accepted number. 3. Hannah J. Jørgensen, Tone Mathisen, Astrid Løvseth, Katsuhiko Omoe, Kristina S. Qvale and Semir Loncarevic. An outbreak of staphylococcal food poisoning caused by enterotoxin H in mashed potato made with raw milk. FEMS Microbiology Letters . Volume 252, Issue 2, 15 November 2005, Pages 267-272. Lindsey Ellerbee, 2007 3. A staphylococcal food poisoning from contaminated turkey served in a country club that had experienced another foodborne outbreak in July 1984. The source was staphylococcal contamination of burritos and tacos. The ingredients had been cooked, assembled by hand, and then placed in a snack bar at room temperature (this was the most important factor for the incubation). Mayeli Peralta Contreras, 2006 4. This case is related with ship’s pastry kitchen. The main problem was the large quantity of food prepared at a time and the multiple steps food handlers preformed were enough for the incubation time. For prevention: Avoid the formation of biofilms that are source of pre and post-processing contamination. Proper cleaning and sanitation . Mechanical cleaning is one of the most effectives.
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This note was uploaded on 09/30/2011 for the course FDST 4030 taught by Professor Harrison during the Fall '11 term at University of Georgia Athens.

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Case summaries 2007 Assignment - Summary of Foodborne...

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