Characterization of A Staphylococcal Food Poisoning Outbreak in A Workplace Canteen during the Post-Earthquake Reconstruction of Central Italy
Abstract
:1. Introduction
Background
2. Results
2.1. Epidemiological Investigation
2.2. Statistical Analysis
2.3. Laboratory Investigation
2.3.1. Sample Collection
2.3.2. Microbiological and Molecular Analysis
3. Discussion
4. Conclusions
5. Materials and Methods
5.1. Study Design
5.2. Epidemiological Investigation
5.3. Laboratory Investigation
5.3.1. Sample Collection
5.3.2. Microbiological and Molecular Analysis
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Foods | Exposed (Ate the Specific Food) | Not Exposed (Did Not Eat the Specific Food) | RR | RA | IC 95% | |||||
---|---|---|---|---|---|---|---|---|---|---|
Cases | Total | AR | Cases | Total | AR | Lower | Upper | |||
1. Pasta salad | 26 | 36 | 72% | 0 | 0 | n.a. | n.a. | 72% | 57% | 87% |
2. Carrots | 11 | 16 | 68.75% | 15 | 20 | 75.00% | 0.92 | / | 0.60 | 1.31 |
3. Ham | 21 | 29 | 72.41% | 5 | 7 | 71.43% | 1.01 | / | 0.60 | 1.71 |
4. Loin | 18 | 25 | 72.00% | 8 | 11 | 72.73% | 0.99 | / | 0.64 | 1.53 |
5. Salami | 22 | 31 | 70.97% | 4 | 5 | 80.00% | 0.89 | / | 0.54 | 1.45 |
Food sample | Sample Unit Number | CPS Enumeration (CFU/g) | Staphylococcal Enterotoxin (Detection) | Staphylococcal Enterotoxins (Quantification) | Bacillus cereus Enumeration (CFU/g) |
---|---|---|---|---|---|
Mixed sliced meat | Single unit | 1500 | Not done | / | <100 |
Pasta salad | Single unit | 99,000,000 | Detected | SEA 0.033 ng/g; SEB < LoQ; SEC < LoD; SED 0.052 ng/g | >150,000 |
Boiled carrots | Single unit | 610 | Not found | / | <100 |
Baked ham | 1 | <10 | Not found | / | 100 |
2 | <10 | Not found | / | <100 | |
3 | <10 | Not found | / | Detected <400 | |
4 | <10 | Not found | / | <100 | |
5 | <10 | Not found | / | <100 | |
Emmental cheese | 1 | <10 | Not found | / | <100 |
2 | <10 | Not found | / | <100 | |
3 | <10 | Not found | / | <100 | |
4 | <10 | Not found | / | <100 | |
5 | <10 | Not found | / | <100 | |
Provolone cheese | 1 | <10 | Not found | / | <100 |
2 | <10 | Not found | / | Detected <400 | |
3 | <10 | Not found | / | <100 | |
4 | <10 | Not found | / | <100 | |
5 | <10 | Not found | / | <100 | |
Mixed cheese | 1 | <10 | Not found | / | <100 |
2 | <10 | Not found | / | <100 | |
3 | <10 | Not found | / | <100 | |
4 | <10 | Not found | / | <100 | |
5 | <10 | Not found | / | <100 |
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Guidi, F.; Duranti, A.; Gallina, S.; Nia, Y.; Petruzzelli, A.; Romano, A.; Travaglini, V.; Olivastri, A.; Calvaresi, V.; Decastelli, L.; et al. Characterization of A Staphylococcal Food Poisoning Outbreak in A Workplace Canteen during the Post-Earthquake Reconstruction of Central Italy. Toxins 2018, 10, 523. https://doi.org/10.3390/toxins10120523
Guidi F, Duranti A, Gallina S, Nia Y, Petruzzelli A, Romano A, Travaglini V, Olivastri A, Calvaresi V, Decastelli L, et al. Characterization of A Staphylococcal Food Poisoning Outbreak in A Workplace Canteen during the Post-Earthquake Reconstruction of Central Italy. Toxins. 2018; 10(12):523. https://doi.org/10.3390/toxins10120523
Chicago/Turabian StyleGuidi, Fabrizia, Anna Duranti, Silvia Gallina, Yacine Nia, Annalisa Petruzzelli, Angelo Romano, Valeria Travaglini, Alberto Olivastri, Vincenzo Calvaresi, Lucia Decastelli, and et al. 2018. "Characterization of A Staphylococcal Food Poisoning Outbreak in A Workplace Canteen during the Post-Earthquake Reconstruction of Central Italy" Toxins 10, no. 12: 523. https://doi.org/10.3390/toxins10120523