OBJECTIVE: A food-borne tonsillopharyngitis outbreak was reported between 9th and 13th of February, 2008, in Söke State Hospital, Aydın, Turkey. METHODS: This descriptive cohort study was carried out immediately after the outbreak. In order to determine the probable origin, a questionnaire involving demographical features, clinical features, and possible risk factors was distributed to 403 persons. The participants of the questionnaire (n = 403) were divided into two groups: the study group (n = 252); those with any two of the following three complaints; sore throat, fever, and dizziness, and the control group (n = 151); those without these complaints. RESULTS: This investigation revealed that 252 people were affected by this outbreak. Group A β-hemolytic streptococci were isolated from the throat cultures of 63 affected individuals (25%) and an employee working in the patisserie that made desserts served for lunch. Since the number of people who ate the milky dessert was statistically higher compared to the non-eaters, the milky dessert was thought to be the origin of the outbreak. CONCLUSIONS: We suggest that throat infections among employees working in food production may cause outbreaks of upper respiratory tract infections.
OBJECTIVE: A food-borne tonsillopharyngitis outbreak was reported between 9th and 13th of February, 2008, in Söke State Hospital, Aydın, Turkey. METHODS: This descriptive cohort study was carried out immediately after the outbreak. In order to determine the probable origin, a questionnaire involving demographical features, clinical features, and possible risk factors was distributed to 403 persons. The participants of the questionnaire (n = 403) were divided into two groups: the study group (n = 252); those with any two of the following three complaints; sore throat, fever, and dizziness, and the control group (n = 151); those without these complaints. RESULTS: This investigation revealed that 252 people were affected by this outbreak. Group A β-hemolytic streptococci were isolated from the throat cultures of 63 affected individuals (25%) and an employee working in the patisserie that made desserts served for lunch. Since the number of people who ate the milky dessert was statistically higher compared to the non-eaters, the milky dessert was thought to be the origin of the outbreak. CONCLUSIONS: We suggest that throat infections among employees working in food production may cause outbreaks of upper respiratory tract infections.
Authors: Sheldon P Stone; Ben S Cooper; Chris C Kibbler; Barry D Cookson; Jenny A Roberts; Graham F Medley; Georgia Duckworth; Rosalind Lai; Shah Ebrahim; Erwin M Brown; Phil J Wiffen; Peter G Davey Journal: Lancet Infect Dis Date: 2007-04 Impact factor: 25.071
Authors: G Falkenhorst; J Bagdonaite; M Lisby; S B Madsen; L Lambertsen; K E P Olsen; K Mølbak Journal: Epidemiol Infect Date: 2007-11-16 Impact factor: 2.451
Authors: Mark J Walker; Timothy C Barnett; Jason D McArthur; Jason N Cole; Christine M Gillen; Anna Henningham; K S Sriprakash; Martina L Sanderson-Smith; Victor Nizet Journal: Clin Microbiol Rev Date: 2014-04 Impact factor: 26.132