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PubMed1995

Outbreaks of infectious intestinal disease associated with person to person spread in hotels and restaurants.

Twenty-eight outbreaks of infectious intestinal disease, reported as being transmitted mainly by the person to person route, were identified in association with retail catering premises, such as hotels, restaurants, and public houses, in England and Wales between 1992 and 1994. Five thousand and forty-eight people were at risk in these outbreaks and 1234 were affected. Most of the outbreaks (over 90%) occurred in hotels. Small round structured viruses were the most commonly detected pathogens. Diarrhoea and vomiting were common symptoms and most of the outbreaks occurred in the summer months. Control measures to contain infectious individuals and improved hygiene measures are necessary to contain such outbreaks.

Communicable Diseases↗
PubMed1994

[Employees and regular customers of restaurants and discos as transmitters of tuberculosis].

It is often maintained that tuberculosis is a disease affecting only individuals and that it scarcely causes epidemics any longer. Public health authorities state that this notion needs to be considerably corrected. Precisely because the incidence of tuberculosis has, to a large extent, been declining over past decades, the point in time for initial infection has been largely pushed back into the middle-aged group. In particular, alcoholics and those with a weakened immune system are subject to tuberculosis diseases, which represent a risk for contact persons. Those most at risk are young people whose immune system has never had to combat TB. Above all, if an unknown bacterial source, a regular customer, a waiter or disc jockey, coughs in a restaurant or disco, there can easily be a small or even large epidemic of tuberculosis. Especially today, therefore, importance is placed on consistent "environmental" examinations by the public health authorities in accordance with the Federal Law on Epidemics. The necessity and effectiveness of this measure is demonstrated using the example of an outbreak of tuberculosis in a disco, whereby a waitress and a disc jockey were confirmed as TB cases in a routine examination. Within five years, 19 active lung tuberculosis cases were discovered among those going to that disco. Three of those infected have respectively caused two further cases of the disease in their close contact circles.(ABSTRACT TRUNCATED AT 250 WORDS)

Adolescent↗
PubMed1993

The homeless: help from hotels and restaurants.

Specific examples and information are given to service providers to address the needs of homeless people. Together nurses and restaurant and hotel managers combined their expertise to assist local agencies in their community kitchens and shelters.

Community Health Services↗
PubMed1987

Sister-chromatid exchange and cell proliferation in cultured lymphocytes of passively and actively smoking restaurant personnel.

Sister-chromatid exchange frequencies were measured in peripheral lymphocytes of 12 cigarette smokers, 20 passive smokers, and 14 non-smokers with no regular exposure to tobacco smoke. All active and passive smokers worked as waiters and waitresses in restaurants. The passive smokers showed neither an increased mean SCE value nor an increased number of high SCE frequency cells (HFCs) when compared to non-exposed non-smokers. The incidence of SCEs and HFCs was observed to be elevated (P less than 0.01; P less than 0.05, resp.) among the active smokers. The proliferation rate of lymphocytes in whole blood cultures from the different exposure groups was also studied. The proportion of cells in first mitosis was lower and the mean replication index (RI) higher among the smokers than among non-smoker controls. However, no significant correlation was observed between the individual mean SCE and the replication index.

Cell Division↗
PubMed1992

A possible role for nitric oxide in glutamate (MSG)-induced Chinese restaurant syndrome, glutamate-induced asthma, 'hot-dog headache', pugilistic Alzheimer's disease, and other disorders.

Endogenous glutamate is thought to be a major neurotransmitter. After binding to a cell membrane receptor there can be a stimulation of what can be called the nitric oxide (NO)-mediated neurotransmission pathway (NO-MNP). The activity of the enzyme that produces NO from arginine, NO synthase, and the level of NO become elevated. NO has little activity within the cell in which it is produced, but it rapidly leaks out of that cell and produces effects in neighboring cells. The NO-MNP can be activated to release NO in endothelial cells which in turn acts on neighboring vascular smooth muscle cells to induce vasodilation. Therefore, we suggest that exogenous, ingested glutamate, like endogenous glutamate, can lead to the same stimulation of the NO-MNP in sensitive individuals which would then cause the symptoms of the Chinese restaurant syndrome and/or glutamate-induced asthma. Further, since ingested nitrite and related compounds can be metabolized to NO, NO may more directly cause the symptoms of 'hot dog headache'. In addition, it has been suggested that NO production can also be controlled in endothelial cells by fluid forces that stimulate pressure receptors. Therefore, elevations of NO and stimulation of the NO-MNP may occur due to sudden, local, alterations of blood pressure during pugilistic activities and play a role in the symptoms of pugilistic Alzheimer's disease. If these ideas are correct, then inhibitors of the NO-MNP and/or temporary reduction of the plasma level of arginine may be useful in preventing at least some of the symptoms of these disorders.

Alzheimer Disease↗
PubMed2000

Assessment of the microbiological quality and wash treatments of lettuce served in University restaurants.

One hundred and forty-four samples of lettuce from 16 University restaurants were analyzed. The mesophilic aerobic counts of all samples ranged from 3.01 to 7.81 log10 CFU g(-1). Results of total coliforms ranged from < 0.47 to > 3.38 log10 most probable number (MPN) g(-1). Of the lettuce samples, 25.7% harbored Escherichia coli, 22.9% Staphylococcus aureus and 84% group D streptococci. Similarly, 10.4% of the samples harbored Aeromonas hydrophila, 2.8% Pseudomonas aeruginosa, and coliforms such as 14.6% Citrobacter freundii, 8.3% Klebsiella pneumoniae, 4.2% Enterobacter cloacae and 1.4% Providencia spp. Salmonella, Shigella and E. coli O157:H7 were not detected. When sodium hypochlorite or potassium permanganate solutions were used in washing procedures, the aerobic microorganisms were reduced by more than two log units, and total coliforms by at least one log.

Food Handling↗
PubMed2000

Occupational asthma in a seafood restaurant worker: cross-reactivity of shrimp and scallops.

BACKGROUND: The case of a restaurant seafood handler with IgE-mediated occupational asthma and contact urticaria to both shrimp and scallops is presented. Independent hypersensitivity to both seafoods was demonstrated by skin testing, inhalation challenge, and immunoassays. Bronchial challenge with extracts of shrimp and scallops each produced an isolated early asthmatic response. OBJECTIVE: To investigate cross-reactivity of shrimp (phylum Arthropoda) and scallops (phylum Mollusca). METHODS: Shrimp and scallops extracts were prepared from raw seafood and seafood boiling water. Distillate was collected over boiling shrimp. Specific-IgE ELISA and immunoblot assays were accomplished for shrimp and scallops extracts inhibited by each other. RESULTS: SDS-PAGE of shrimp boiling water and distillate showed similar protein patterns. SDS-PAGE and immunoblot demonstrated prominent protein allergens for shrimp boiling water at 21, 26, and 35 to 38 kD; for raw shrimp at 26 and 38 kD; for scallops boiling water at 20, 35 to 39 and 42 kD; and for raw scallops at 36 to 38 and 41 kD. Significant inhibition of the 35 to 39-kD band of each shrimp and scallops extract was demonstrated on immunoblot inhibition by seafood of the opposite phylum. IgE ELISA inhibition demonstrated 17% to 28% inhibition of shrimp by scallops and scallops by shrimp. CONCLUSIONS: Seafood allergens aerosolized during food preparation are a source of potential respiratory and contact allergens. Shrimp and scallops demonstrate significant cross-reactivity. These findings confirm that the primary cross-reactive allergen of shrimp (phylum Arthropoda) and scallops (phylum Mollusca) is the 35 to 39 kD heat-stable allergen, previously demonstrated to be muscle topomyosin in both phyla.

Animals↗
PubMed2001

Prevalence of vaccine-induced escape mutants of hepatitis B virus in the adult population in China: a prospective study in 176 restaurant employees.

BACKGROUND AND AIM: Hepatitis B virus (HBV) variants with mutations in the S gene would pose a substantial risk to the community as current HBV vaccines are not effective in preventing infection with them. The majority of such vaccine escape mutants so far reported have been found while studying vertical transmission of HBV; the vaccine failure rate in connection with vaccine escape mutants in adults is not clear at the moment. The purpose of this study was to evaluate the efficacy of immunization against HBV in the adult population by analysis using polymerase chain reaction (PCR) to detect HBV-DNA, and also to elucidate the type of mutation encountered in vaccine failure cases. METHOD: A total of 176 adult restaurant employees in China, who had been vaccinated according to the food epidemic law, were enrolled in a standard vaccination program. Their serum HBV-DNA was determined before and 1 year after the completion of the vaccination program. In those infected with HBV, despite having received the HBV vaccine, direct sequencing within the S gene of the amplified samples was conducted. RESULTS: Although only two cases were found to be hepatitis B surface antigen (HBsAg) positive 1 year after the completion of the vaccination program, six subjects (3.4%) were found to be HBV-DNA positive assessed by a nested PCR. Four out of these six cases had a point mutation within the 'a' determinant; they were Gly-145-Ala, and Ile/Thr-126-Asn/Ser. CONCLUSION: The HBV vaccine failure rate assessed by using PCR analysis was 3.4% (six of 176) in the Chinese adult population undergoing the HBV vaccination program. Hepatitis B virus variants with missense mutation within the 'a' determinant were responsible in most cases.

Adolescent↗
PubMed1995

Molecular epidemiology of a fast-food restaurant-associated outbreak of Escherichia coli O157:H7 in Washington State.

We studied the molecular epidemiology of the recent fast-food restaurant chain-associated Escherichia coli O157:H7 outbreak in Washington State. Genomic DNAs prepared from strains isolated from 433 patients were probed with radiolabelled Shiga-like toxin (SLT) I and SLT II genes and bacteriophage lambda DNA and were subsequently analyzed for their restriction fragment length polymorphism (RFLP) patterns. The SLT RFLP and lambda RFLP profiles of an E. coli O157:H7 strain isolated from the incriminated beef and prototype patient were compared with those of the patient isolates for determination of the concordance between patterns. Of the 377 patients with primary and secondary cases of infection epidemiologically linked to the outbreak, isolates from 367 (97.3%) of the patients displayed SLT RFLP and lambda RFLP profiles identical to those of the outbreak strains. Isolates from 10 of the 377 (2.6%) patients possessed SLT RFLP and lambda RFLP profiles different from those of the outbreak strains, and the patients from whom those isolates were obtained were subsequently characterized as having non-outbreak-related infections. The E. coli O157:H7 strains isolated from 31 of 44 (70.4%) patients who were epidemiologically excluded from the outbreak were linked to the outbreak by RFLP typing. Our results indicate that SLT RFLP and lambda RFLP analyses are stable and sensitive methods, and when they are used in conjunction with an epidemiological investigation they could result in an earlier recognition of outbreaks and their sources, hence prompting measures to prevent the continued transmission of E. coli O157:H7.

Animals↗
PubMed1985

[The world of lodging and restaurants.].

Many of us mingle every day with workers involved in the area of housing and restaurant industry. But what do we know of their working conditions and how do we interact with a waitress? An empirical exploratory study allows us to understand better a part of the daily reality of those thousands of workers and to discover that the atmosphere at work has a greater influence than the physical environment.

English Abstract↗
PubMed1979

Prevalence of the "Chinese restaurant syndrome".

A questionnaire survey attempted to define the prevalence of symptoms characteristic of the "Chinese restaurant syndrome" (CRS) in the general adult population. Forty-three per cent of 3,222 respondents associated unpleasant symptoms with specific foods and eating environments; however, only 1 to 2 per cent reported symptoms characteristic of the CRS, and only 0.19 per cent associated these characteristic symptoms with consumption of Chinese food. Most respondents who were "aware" of the syndrome and most of those who believed they had experienced it reported non-specific symptoms. If the word "syndrome" is to be used to describe symptoms attributed to specific food ingredients, the limits of the "syndrome" must be specified.

Adult↗