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STAPHYLOCOCCUS AUREUS ENTEROTOKSINI ve BACILLUS CEREUS iLiŞKiLi OLARAK ÜÇ YURTTA GÖRÜLEN GIDA KAYNAKLI SALGIN

Year 2019, Volume: 4 Issue: 1, 1 - 12, 18.01.2019
https://doi.org/10.35232/estudamhsd.486751

Abstract

13-14 Kasım 2014
tarihinde Kayseri ilinde üç ayrı yurtta bulunan 310 kişi arasında 121 kişinin
zehirlenmesi ile sonuçlanan ve aynı mutfakta hazırlanan akşam yemeğinin
tüketimi ile ilişkili bir salgın yaşanmıştır. Bu retrospektif kohort çalışmasını,
olası nedenlerin ortaya konulması ve 
koruma, kontrol önlemlerinin alınması için yürüttük. Olası vaka tanımını,
“13 Kasım 2014 tarihinde, üç yurtta akşam yemeği yiyen ve  aynı tarihlerde bulantı, kusma, karın ağrısı,
ve ishal şikayetlerinden  bir ya da daha
fazlasını yaşayan kişiler” olarak belirdik. 
285 kişi ile yüzyüze görüşme sağladık. Gıda elleyicilerinden burun
sürüntüsü, içme sularından örnekler ve gıdalardan numuneler alınarak patojenler
açısından test edildi. Erkekler kadınlardan iki kat daha fazla etkilenmişti (RR=1.6,
95%CI:1.3–2.1). Tavuk yemeyi ve cinsiyeti kontrol ederek bir lojistik regresyon
modeli oluşturduk. Buna göre tam porsiyon patates püresi yiyenler hiç
yemeyenlere göre 4 kat daha fazla
(ORadj3.6; 95% CI:1.6–7.8), yarım porsiyon yiyenler ise yemeyenlere
göre 3 kat daha fazla (OR
adj=3.4; 95% CI:1.3–8.7) hastalık
geliştirmişti.
Staphylococcus aureus
enterotoxin ve
Bacillus cereus kalan
patates püresinde üredi. Dolayısı ile bu salgın, kontamine patates püresinin
tüketimi ile ilişkilidir. Bu salgın, Staphylococcal enterotoxin ve
Bacillus cereus ile kontamine patates
püresinden kaynaklanmıştır. Halk Sağlığı eylemi olarak mutfakta yönetmeliklere
göre düzenlemeler yapıldı. Yurt yönetimine idari para cezası verildi. Gıda
elleyicilerinin hijyen sertifikası eğitimi almaları sağlandı.

References

  • The World Health Organisation, Food safety fact sheet October 2017 (Online). http://www.who.int/en/news-room/factsheet/detail/food-safety (Accessed 04.11.2018)
  • Jørgensen HJ, Mathisen T, Lovseth A, Omoe K, Qvale KS, Loncarevic S. An outbreak of staphylococcal food poisoning caused by enterotoxin H in mashed potato made with raw milk. FEMS Microbiol Lett 2005; 252:267-72.
  • Hennekinne JA, De Buyser ML, Dragacci S. 2012. Staphylococcus aureus and its food poisoning toxins: characterization and outbreak investigation.FEMS Microbiol. Rev. 36:815–836.
  • Kadariya J, Smith TC, Thapaliya D (2014) Staphylococcus aureus and staphylococcal food-borne disease: an ongoing challenge in public health. Biomed Res Int. 2014 ;2014:827965
  • Lima, GC, Loiko, MR., Casarin, LS., and Tondo, EC (2013). Assessing the epidemiological data of Staphylococcus aureus food poisoning occurred in the State of Rio Grande do Sul, Southern Brazil. Braz. J. Microbiol. 44, 759–763.
  • Griffiths, Mansel W. Bacillus cereus and other Bacillus spp. In: Vijay K., and John Nikolaos Sofos, eds. Pathogens and toxins in foods: challenges and interventions. Washington: ASM Press, 2010, pp: 1–19.
  • Seo Seok K, Bohach A G. Staphylococcal food poisoning. In: Vijay K., and John Nikolaos Sofos, eds. Pathogens and toxins in foods: challenges and interventions. Washington: ASM Press, 2010; pp. 119–130.
  • Dinges MM, Orwin PM & Schlievert PM. Exotoxins of Staphylococcus aureus. Clin. Microbiol. Rev.13, 2000; pp:16–34.
  • Ehling-Schulz, M., Fricker, M. & Scherer, S. ( 2004a ). Bacillus cereus, the causative agent of an emetic type of foodborne illness. Mol Nutr Food Res 48, 479–487.
  • Bacillus Cereus, New Zelland Primary Industries Ministry Electronic Library (Online). http://www.foodsafety.govt.nz/elibrary/industry/Bacillus_Cereus-Spore_Forming.pdf (Accessed 04.11.2018)
  • The Centers for Disease Control And Prevention Official Web Site Guide to confirming an etiology in foodborne disease outbreak (Online). http://www.cdc.gov/foodsafety/outbreaks/investigatingoutbreaks/confirming_diagnosis.html (Accessed 04.11.2018)
  • Beauchamp SC, Sofos JN, Diarrheagenic Escherichia coli In: Vijay K., and John Nikolaos Sofos eds. Pathogens and toxins in foods: challenges and interventions. Washington: ASM Press, 2010, pp: 71–94.
  • Feng P, Weagant SD, Jinneman K., Bacteriological Analytical Manual Chapter 4A Diarrheagenic Escherichia coli (Online). http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm070080.htm (Accessed 04.11.2018)
  • Nataro JP. James BK. Diarrheagenic escherichia coli. Clinical microbiology reviews 11.1 1998; 142–201.
  • Qadri, Firdausi, et al. Enterotoxigenic Escherichia coli in developing countries: epidemiology, microbiology, clinical features, treatment, and prevention. Clinical Microbiology Reviews 18.3 2005; 465–483.
  • Yörük NG. ISO gıda güvenliği sistemini uygulayan et ürünleri işletmelerinde üretilen salam, sosis, sucuk ve hamburger köftenin gıda patojenleri yönünden kontrolü, Selcuk Üniversitesi, Sağlık Bilimleri Enstitüsü Besin Hijyeni Ve Teknolojisi AD, Konya;2012.
  • Heinz G, Hautzinger P, Heat treatment of meat products. In: Meat Processing Technology for Small-To Medium-Scale Producers. FAO 2010; p: 96 (Online). http://www.fao.org/docrep/010/ai407e/AI407E00.htm#Contents (Accessed 04.11.2018)

FOODBORNE OUTBREAK ASSOCIATED WITH STAPHYLOCOCCUS AUREUS ENTEROTOXIN AND BACILLUS CEREUS IN THREE STUDENT DORMITORIES

Year 2019, Volume: 4 Issue: 1, 1 - 12, 18.01.2019
https://doi.org/10.35232/estudamhsd.486751

Abstract

On 13–14 November 2014 an outbreak associated with consumption of dinner prepared in the same kitchen resulted in intoxication of 121 persons out of 310 in three dormitories in Kayseri Province, Turkey. We conducted a retrospective cohort investigation to identify the cause and to implement the control measures. Probable case was “Onset on 13 November 2014 of ≥1 of the symptoms of nausea, vomiting, abdominal pain, and diarrhoea among persons who ate dinner in three dormitories. We conducted face-to-face interviews with 285 persons. Nasal swabs from food handlers, drinking water samples and food samples were tested for pathogens. Males were affected two times more than females (RR=1.6, 95%CI:1.3–2.1). We analyzed data by logistic regression in a model controlling chicken drumstick consumption and sex. People who ate full serve of mashed potatoes developed illness four times more (ORadj=3.6; 95% CI:1.6–7.8);  and who ate half serve of mashed potatoes developed illness three times more than non-exposed (ORadj=3.4; 95% CI:1.3–8.7). Staphylococcus aureus enterotoxin and Bacillus cereus was identified from the leftover mashed potatoes. In conclusion this outbreak was likely due to contaminated mashed potatoes. This outbreak is caused by mashed potatoes contaminated with Staphylococcal enterotoxin and Bacillus cereus. As public health actions arrangements in kitchen were done according to the regulations. Money penalty was given to dormitory. Food handlers were trained on certificate of hygiene.

References

  • The World Health Organisation, Food safety fact sheet October 2017 (Online). http://www.who.int/en/news-room/factsheet/detail/food-safety (Accessed 04.11.2018)
  • Jørgensen HJ, Mathisen T, Lovseth A, Omoe K, Qvale KS, Loncarevic S. An outbreak of staphylococcal food poisoning caused by enterotoxin H in mashed potato made with raw milk. FEMS Microbiol Lett 2005; 252:267-72.
  • Hennekinne JA, De Buyser ML, Dragacci S. 2012. Staphylococcus aureus and its food poisoning toxins: characterization and outbreak investigation.FEMS Microbiol. Rev. 36:815–836.
  • Kadariya J, Smith TC, Thapaliya D (2014) Staphylococcus aureus and staphylococcal food-borne disease: an ongoing challenge in public health. Biomed Res Int. 2014 ;2014:827965
  • Lima, GC, Loiko, MR., Casarin, LS., and Tondo, EC (2013). Assessing the epidemiological data of Staphylococcus aureus food poisoning occurred in the State of Rio Grande do Sul, Southern Brazil. Braz. J. Microbiol. 44, 759–763.
  • Griffiths, Mansel W. Bacillus cereus and other Bacillus spp. In: Vijay K., and John Nikolaos Sofos, eds. Pathogens and toxins in foods: challenges and interventions. Washington: ASM Press, 2010, pp: 1–19.
  • Seo Seok K, Bohach A G. Staphylococcal food poisoning. In: Vijay K., and John Nikolaos Sofos, eds. Pathogens and toxins in foods: challenges and interventions. Washington: ASM Press, 2010; pp. 119–130.
  • Dinges MM, Orwin PM & Schlievert PM. Exotoxins of Staphylococcus aureus. Clin. Microbiol. Rev.13, 2000; pp:16–34.
  • Ehling-Schulz, M., Fricker, M. & Scherer, S. ( 2004a ). Bacillus cereus, the causative agent of an emetic type of foodborne illness. Mol Nutr Food Res 48, 479–487.
  • Bacillus Cereus, New Zelland Primary Industries Ministry Electronic Library (Online). http://www.foodsafety.govt.nz/elibrary/industry/Bacillus_Cereus-Spore_Forming.pdf (Accessed 04.11.2018)
  • The Centers for Disease Control And Prevention Official Web Site Guide to confirming an etiology in foodborne disease outbreak (Online). http://www.cdc.gov/foodsafety/outbreaks/investigatingoutbreaks/confirming_diagnosis.html (Accessed 04.11.2018)
  • Beauchamp SC, Sofos JN, Diarrheagenic Escherichia coli In: Vijay K., and John Nikolaos Sofos eds. Pathogens and toxins in foods: challenges and interventions. Washington: ASM Press, 2010, pp: 71–94.
  • Feng P, Weagant SD, Jinneman K., Bacteriological Analytical Manual Chapter 4A Diarrheagenic Escherichia coli (Online). http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm070080.htm (Accessed 04.11.2018)
  • Nataro JP. James BK. Diarrheagenic escherichia coli. Clinical microbiology reviews 11.1 1998; 142–201.
  • Qadri, Firdausi, et al. Enterotoxigenic Escherichia coli in developing countries: epidemiology, microbiology, clinical features, treatment, and prevention. Clinical Microbiology Reviews 18.3 2005; 465–483.
  • Yörük NG. ISO gıda güvenliği sistemini uygulayan et ürünleri işletmelerinde üretilen salam, sosis, sucuk ve hamburger köftenin gıda patojenleri yönünden kontrolü, Selcuk Üniversitesi, Sağlık Bilimleri Enstitüsü Besin Hijyeni Ve Teknolojisi AD, Konya;2012.
  • Heinz G, Hautzinger P, Heat treatment of meat products. In: Meat Processing Technology for Small-To Medium-Scale Producers. FAO 2010; p: 96 (Online). http://www.fao.org/docrep/010/ai407e/AI407E00.htm#Contents (Accessed 04.11.2018)
There are 17 citations in total.

Details

Primary Language English
Subjects Clinical Sciences
Journal Section Research Article
Authors

Demet Börekçi

Gürcan Paracıklı This is me

Serap Çetin Çoban

Fehminaz Temel

Publication Date January 18, 2019
Submission Date November 22, 2018
Published in Issue Year 2019 Volume: 4 Issue: 1

Cite

Vancouver Börekçi D, Paracıklı G, Çetin Çoban S, Temel F. FOODBORNE OUTBREAK ASSOCIATED WITH STAPHYLOCOCCUS AUREUS ENTEROTOXIN AND BACILLUS CEREUS IN THREE STUDENT DORMITORIES. ESTUDAM Public Health Journal. 2019;4(1):1-12.

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