Summary of Foodborne Illness Case Studies
Prepared by FDST 6030 Graduate Students Fall 2007
OUTBREAKS ASSOCIATED WITH
According to Jablonski and Bohach
counts greater than 10
are considered a risk of Staphylococcal Food Poisoning (SFP). In April of 2005 there was a
outbreak in Madhya Pradesh India
. 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
poisoning are vomiting, diarrhea, and severe stomach cramps. The Bhalla was found to
have a count of 2.7x10
L.M. Jablonski and G.A. Bohach,
. 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.
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
In December 2003, eight people became sick after eating mashed potatoes made with raw milk
Both the raw milk and the mashed potatoes were tested and were found to contain
mashed potatoes were found to have a count of 7.8x10
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
An outbreak of staphylococcal food poisoning caused by enterotoxin H in mashed potato made with
FEMS Microbiology Letters
Volume 252, Issue 2, 15 November 2005, Pages 267-272.
Lindsey Ellerbee, 2007
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
Peralta Contreras, 2006
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
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.