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Public Health Reports (Washington, D.C.... 1993The trend in many communities toward centralized school lunch preparation potentially increases the risk of foodborne illness. Foods often are prepared long before...
The trend in many communities toward centralized school lunch preparation potentially increases the risk of foodborne illness. Foods often are prepared long before serving and may be distributed to satellite schools by persons with little formal training in safe techniques of food preparation or food service. In May 1990, an outbreak of staphylococcal food poisoning occurred in elementary schools in a Rhode Island community participating in such a program. In the investigation of the outbreak, students in schools that reported cases were interviewed. Food preparation, handling, and distribution were reviewed. At School E, 662 lunches were prepared and distributed to 4 additional schools (schools A-D). Schools A and B accounted for nearly all cases of the food poisoning, with rates of 47 percent and 18 percent. Eating ham increased the risk of illness (62 percent of those consuming ham and 3 percent of those who did not, relative risk = 18.0, 95 percent confidence interval = 4.0, 313.4). Large amounts of Staphylococcus aureus were cultured, and preformed enterotoxin A was identified in leftover ham. A food handler, who tested positive for the implicated enterotoxic strain S. aureus, reported having removed the casings from two of nine warm ham rolls 48 hours prior to service. Because of improper refrigeration, prolonged handling, and inadequate reheating, the ham was held at temperatures estimated at 10-49 degrees Celsius (50-120 degrees Fahrenheit) for a minimum of 15 hours. The potential for larger outbreaks prompted a statewide training program in safe food preparation for school lunch personnel, which may have applications for other communities.
Topics: Child; Disease Outbreaks; Female; Food Handling; Food Microbiology; Food Services; Humans; Male; Rhode Island; Schools; Staphylococcal Food Poisoning; Staphylococcus aureus
PubMed: 8265762
DOI: No ID Found -
Clinical Microbiology and Infection :... Oct 2009Seasonal variation in the rates of infection with certain Gram-negative organisms has been previously examined in tertiary-care centres. We performed a population-based...
Seasonal variation in the rates of infection with certain Gram-negative organisms has been previously examined in tertiary-care centres. We performed a population-based investigation to evaluate the seasonal variation in Escherichia coli bloodstream infection (BSI). We identified 461 unique patients in Olmsted County, Minnesota, from 1 January 1998 to 31 December 2007, with E. coli BSI. Incidence rates (IR) and IR ratios were calculated using Rochester Epidemiology Project tools. Multivariable Poisson regression was used to examine the association between the IR of E. coli BSI and average temperature. The age- and gender-adjusted IR of E. coli BSI per 100 000 person-years was 50.2 (95% CI 42.9-57.5) during the warmest 4 months (June through September) compared with 37.1 (95% CI 32.7-41.5) during the remainder of the year, resulting in a 35% (95% CI 12-66%) increase in IR during the warmest 4 months. The average temperature was predictive of increasing IR of E. coli BSI (p 0.004); there was a 7% (95% CI 2-12%) increase in the IR for each 10-degree Fahrenheit (c. 5.5 degrees C) increase in average temperature. To our knowledge, this is the first study to demonstrate seasonal variation in E. coli BSI, with a higher IR during the warmest 4 months than during the remainder of the year.
Topics: Adolescent; Adult; Aged; Bacteremia; Child; Child, Preschool; Escherichia coli; Escherichia coli Infections; Female; Humans; Incidence; Infant; Infant, Newborn; Male; Middle Aged; Minnesota; Seasons; Temperature; Young Adult
PubMed: 19845704
DOI: 10.1111/j.1469-0691.2009.02877.x -
Public Health Reports (Washington, D.C.... 1990The authors studied total mortality in Allegheny County, PA, during the summer of 1988. A heat wave occurred in July of 1988, with daily maximum temperatures near or... (Comparative Study)
Comparative Study
The authors studied total mortality in Allegheny County, PA, during the summer of 1988. A heat wave occurred in July of 1988, with daily maximum temperatures near or above 90 degrees Fahrenheit on 15 consecutive days. During that period there were a total of 694 deaths from all causes in the county, compared with an expected 587 deaths (P less than .01). All 107 excess deaths were of persons ages 65 or older, with the majority (78) occurring to persons older than age 75. Daily mortality was most closely correlated with average temperature from the previous day (R = .49, P less than .01), suggesting the cumulative effects of successive high daytime and night-time temperatures on susceptible persons. Evaluation of a possible effect on mortality of high ambient ozone levels detected in early July suggested that ozone did not contribute to excess mortality during the heat wave. Comparison of the 1988 heat wave with a less intense hot spell of 1973 indicated that excess mortality was less than would have been expected in 1988. The authors speculate that increased public awareness and the wider use of air conditioning over the years may have reduced the lethality of periods of extreme summer temperatures in urban areas. Further research is needed to evaluate this hypothesis completely. Public health officials should continue to monitor weather forecasts for predictions of extended periods of unusual heat and should warn the public to take suitable precautions during such periods.
Topics: Age Factors; Aged; Death Certificates; Death, Sudden; Female; Hot Temperature; Humans; Male; Middle Aged; Pennsylvania; Seasons; Sex Factors
PubMed: 2113688
DOI: No ID Found -
Public Health Reports (Washington, D.C.... 1994Fatality rates from residential fires are high among American Indians. Contact burns and scalds are also among the leading types of thermal injuries. Information about...
Fatality rates from residential fires are high among American Indians. Contact burns and scalds are also among the leading types of thermal injuries. Information about the prevalence of risk factors for burn injuries is required to design interventions aimed at reducing residential fire and burn injuries. The authors conducted a survey in July and August 1992 of 68 households located in a small American Indian community in Washington State to ascertain the prevalence of selected risk factors for residential fire and burn injuries. Nearly all households (96 percent) in the study had a smoke detector, and 95 percent of those tested were functioning. However, a high prevalence of other household characteristics associated with excess risk of residential fire and burn injuries was identified: 59 percent of households had at least one member who smoked, 25 percent had a member who smoked in bed, 38 percent had a member who drank alcohol and smoked at the same time, 46 percent used wood stoves as a heat source, and 15 percent of households were mobile homes. Thirteen percent of households had at least one fire during the previous 3 years, and the incidence of burns due to all causes and requiring medical treatment was 1.5 per 100 persons per year. Hot water temperature was measured to determine the potential risk for scald burns, and 48 percent of households had a maximum hot water temperature of 130 degrees or more Fahrenheit. Such surveys can guide intervention strategies to reduce residential fire and burn injuries in American Indian communities.
Topics: Adolescent; Adult; Burns; Female; Fires; Humans; Indians, North American; Interviews as Topic; Male; Middle Aged; Prevalence; Protective Devices; Residence Characteristics; Risk Factors; Smoke; Washington
PubMed: 7938394
DOI: No ID Found -
Case Reports in Gastrointestinal... 2017We present an atypical case of newly diagnosed colon cancer and provide insight into the infectious predispositions of bacteremia to the development of colon...
We present an atypical case of newly diagnosed colon cancer and provide insight into the infectious predispositions of bacteremia to the development of colon adenocarcinoma. A 66-year-old female was admitted to the hospital with one-week symptoms of subjective fevers, chills, and lower back pain. Upon initial evaluation, her temperature was 101 degrees Fahrenheit with a white count of 12,000 K/mm. Initial septic workup was positive for bacteremia. The patient was started on Aztreonam. Repeat blood culture 48 hours later was negative for any growth. However, later during hospital stay blood culture was repeated due to SIRS, which was positive again for . CT scan of the chest/abdomen/pelvis with contrast revealed no signs of colitis. Without clear etiology for recurrent bacteremia ultimately colonoscopy was performed which showed an ulcerated mass in the cecum. Biopsy showed moderately differentiated adenocarcinoma. strains B2 and D produce cyclomodulin toxins as part of their virulence, which interferes with the cell cycle regulation, promoting chromosomal instability, and increasing susceptibility to cancer. In patients with recurrent bacteremia with an unknown source, colonoscopy should be done to look for colon cancer.
PubMed: 28695023
DOI: 10.1155/2017/2570524 -
Applied Microbiology Apr 1969The heat-resistance characteristics of Salmonella typhimurium Tm-1, a reference strain in the stationary phase of growth, were determined at several temperatures in the...
The heat-resistance characteristics of Salmonella typhimurium Tm-1, a reference strain in the stationary phase of growth, were determined at several temperatures in the major types of products produced by the egg industry. The time required to kill 90% of the population (D value) at a given temperature in specific egg products was as follows: at 60 C (140 F), D = 0.27 min for whole egg; D = 0.60 min for whole egg plus 10% sucrose; D = 1.0 min for fortified whole egg; D = 0.20 min for egg white (pH 7.3), stabilized with aluminum; D = 0.40 min for egg yolk; D = 4.0 min for egg yolk plus 10% sucrose; D = 5.1 min for egg yolk plus 10% NaCl; D = 1.0 min for scrambled egg mix; at 55 C (131 F), D = 0.55 min for egg white (pH 9.2); D = 1.2 min for egg white (pH 9.2) plus 10% sucrose. The average Z value (number of degrees, either centigrade or fahrenheit, for a thermal destruction time curve to traverse one logarithmic cycle) was 4.6 C (8.3 F) with a range from 4.2 to 5.3 C. Supplementation with 10% sucrose appeared to have a severalfold greater effect on the heat stabilization of egg white proteins than on S. typhimurium Tm-1. This information should be of value in the formulation of heat treatments to insure that all egg products be free of viable salmonellae.
Topics: Egg White; Eggs; Food Microbiology; Hot Temperature; Salmonella typhimurium; Sterilization
PubMed: 4890741
DOI: 10.1128/am.17.4.491-496.1969