An unusual outbreak of food poisoning.

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dc.contributor.authorThaikruea, Len_US
dc.contributor.authorPataraarechachai, Jen_US
dc.contributor.authorSavanpunyalert, Pen_US
dc.contributor.authorNaluponjiragul, Uen_US
dc.date.accessioned2009-05-27T16:41:11Z
dc.date.available2009-05-27T16:41:11Z
dc.date.issued1995-03-01en_US
dc.descriptionThe Southeast Asian Journal of Tropical Medicine and Public Health.en_US
dc.description.abstractOn August 25 1990, over 400 people who attended a Thailand handicappeds' sport day at a provincial physical education college developed gastrointestinal symptoms after having dinner. An epidemiological team want to determine causes(s) and recommend how to prevent and control a food poisoning outbreak. The investigation included interviewing all 1,210 persons who attended the sport's day. In addition, an environmental survey, laboratory analysis of food samples, and rectal, ear, throat and nasal swabs from foodhandlers were also performed. A case was defined as a person who ate any items of dinner food and experienced vomiting, nausea, abdominal pain, and diarrhea. There were 485 cases out of 1,094 persons, an attack rate of 43%. Interviews were completed for 470 out of 485 cases. The three most common symptoms were nausea (93%), vomiting (88%), and abdominal pain (81.5). The mean incubation period was 3.20 hours. Three out of four items of food had a significant association with illness. Among these 3 items, eclairs had to the highest crude relative risk, 7.0 (95% CI = 4.8, 10.2). For statistical analysis, logistic regression by unconditional method was used, and found that only eclairs which were prepared during the night before the dinner and kept at room temperature for at least 12 hours before serving, remained statistically significant in the model (RR = 11.96; 95% CI = 9-22). Laboratory examination of foods and foodhandlers indicated heavy growth of Staphylococcus aureus producing toxins A and C and Bacillus cereus in eclairs. Culture of nasal swabs from healthy foodhandlers identified B. cereus and S. aureus of different phage types from those in eclairs.(ABSTRACT TRUNCATED AT 250 WORDS)en_US
dc.description.affiliationField Epidemiology Training Program, Ministry of Public Health, Bangkok, Thailand.en_US
dc.identifier.citationThaikruea L, Pataraarechachai J, Savanpunyalert P, Naluponjiragul U. An unusual outbreak of food poisoning. The Southeast Asian Journal of Tropical Medicine and Public Health. 1995 Mar; 26(1): 78-85en_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/35778
dc.language.isoengen_US
dc.source.urihttps://www.tm.mahidol.ac.th/seameo/publication.htmen_US
dc.subject.meshAdolescenten_US
dc.subject.meshAdulten_US
dc.subject.meshBacillus cereusen_US
dc.subject.meshChilden_US
dc.subject.meshCookeryen_US
dc.subject.meshDairy Products --microbiologyen_US
dc.subject.meshDisabled Personsen_US
dc.subject.meshDisease Outbreaksen_US
dc.subject.meshEggs --microbiologyen_US
dc.subject.meshFemaleen_US
dc.subject.meshFood Microbiologyen_US
dc.subject.meshFood Poisoning --epidemiologyen_US
dc.subject.meshHumansen_US
dc.subject.meshMaleen_US
dc.subject.meshMeat --microbiologyen_US
dc.subject.meshMental Retardationen_US
dc.subject.meshSportsen_US
dc.subject.meshStaphylococcal Food Poisoning --epidemiologyen_US
dc.subject.meshStaphylococcus aureusen_US
dc.subject.meshThailand --epidemiologyen_US
dc.subject.meshWater Microbiologyen_US
dc.titleAn unusual outbreak of food poisoning.en_US
dc.typeJournal Articleen_US
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