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PubMed1975

The Middleton outbreak: 125 cases of foodborne salmonellosis resulting from cross-contaminated food items served at a picnic and a smorgasbord.

One hundred and twenty-five of 173 people who ate at a picnic and/or a smorgasbord prepared by a bar-restaurant in a Midwestern town in September 1973 developed diarrhea, abdominal cramps, and other symptoms 23 hours (median time) later. Eleven were hospitalized. Stool cultures from 18 ill individuals grew Salmonella infantis, Salmonella agona, and Salmonella schwarzengrund. Stool cultures from 5 of 8 restaurant employees grew S. infantis or S. agona. Cultures of remaining foods and food-contact surfaces were negative. Food-specific attack rates, based on interviews with 121 eaters, implicated potato salad and chicken dressing as vehicles of transmission, both likely contaminated when prepared in pans that shortly before contained uncooked, chicken pieces suspected to have harbored salmonellae. Chickens were eventually traced to 3 farms where feed samples were found to contain Salmonella typhimurium and Salmonella cubana, raising the possibility that other feed samples may have contained the serotypes responsible for the outbreak. The main control measure was temporarily closing the food service, which was to have catered a large church picnic the next day. The outbreak had an economic impact estimated at $28,733.

Adult↗
PubMed2003

Comparison of the Baird-Parker agar and 3M Petrifilm Staph Express Count plate methods for enumeration of Staphylococcus aureus in naturally and artificially contaminated foods.

The recently developed 3M Petrifilm Staph Express Count plate (PFSE) method was compared with the U.S. Food and Drug Administration Bacteriological Analytical Manual's Baird-Parker agar spread plate (B-P) method for enumeration of Staphylococcus aureus in naturally contaminated, mechanically separated poultry (MSP; n = 92) and raw milk (n = 12). In addition, mozzarella and Parmesan cheeses and hot-smoked rainbow trout and chub were surface inoculated with a three-strain mixture of S. aureus, stored at 5 degrees C, and periodically analyzed with both methods for numbers of S. aureus. For naturally contaminated raw milk and MSP samples, the PFSE method yielded counts that were not significantly different (P > 0.05) from counts obtained using the B-P method. From raw milk and MSP samples, 60% (21 of 35) and 55% (124 of 226), respectively, of confirmed (DNAse-positive) isolates from PFSE plates were identified by further testing as S. aureus. Corresponding S. aureus identification rates for isolates forming typical colonies on B-P plates were 53% (19 of 36) and 50% (125 of 248). For both methods, other staphylococci composed the vast majority of tested isolates that were not identified as S. aureus. For inoculated hot-smoked fish, S. aureus counts from the PFSE method were not significantly different from counts from the B-P method. Compared to the B-P method, significantly lower numbers of inoculated S. aureus were recovered using the PFSE method in analyses of mozzarella cheese stored 28 and 42 days at 4 degrees C. The PFSE and B-P methods were not significantly different for inoculated cheeses at all other sampling times. DNAse-positive isolates from PFSE analyses of inoculated cheeses and smoked fish were identified as S. aureus 98% (51 of 52) and 86% (36 of 42) of the time, respectively, as compared with 100% (58 of 58) and 95% (40 of 42) of the time for typical B-P isolates. Overall, the PFSE and B-P methods appeared to perform similarly in enumeration of S. aureus in animal-derived foods.

Agar↗