An Institutional Outbreak of Food Poisoning Possibly Due to a Streptococcus.

Cary, William E.; Dack, G. M.; Myers, Elizabeth.

doi:10.3181/00379727-29-5803

Cited by 11 publications

(2 citation statements)

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“…These two ladies had cooked hams for the annual church reunions for about 8 After the sandwiches were prepared by the church ladies, they were carefully wrapped in wax paper and placed in a large metal boiler which was left standing in a room in the basement of the church. On Sunday after the church service, these sandwiches and the other refreshments were served on the lawn outside the church.…”

Section: Preparation Of the Hammentioning

confidence: 99%

A Food-Borne Streptococcus Outbreak

Getting¹,

Wheeler²,

Foley³

1943

Am J Public Health Nations Health

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Section: Preparation Of the Hammentioning

confidence: 99%

A Food-Borne Streptococcus Outbreak

Getting¹,

Wheeler²,

Foley³

1943

Am J Public Health Nations Health

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“…One of the preserved cultures was later identified as an enterococcus (Sherman, Smiley, and Niven, 1943). More recently, enterococci isolated from a variety of food products have been implicated as the cause of food poisoning (Cary, Dack, and Meyers, 1931;Cary, Dack, and Davison, 1938;Buchbinder, Osler, and Steffen, 1948;Dack, 1956;Fujiwara, Sekiya, and Bamba, 1956).…”

mentioning

confidence: 99%

Food-Poisoning Potential of the Enterococci

Deibel

Silliker

1963

J Bacteriol

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Deibel , R. H. (American Meat Institute Foundation, Chicago, Ill.), and J. H. Silliker . Food-poisoning potential of the enterococci. J. Bacteriol. 85: 827–832. 1963.—A total of 23 enterococcus strains were fed to two and sometimes three human volunteers in an effort to elicit food-poisoning symptoms. Each culture was consumed after it was grown in whole sterile milk or on the surface of commercially sterile ham slices. Six strains of Streptococcus faecalis var. liquefaciens were consumed after complete liquefaction of gelatin. In addition, strains of S. faecalis were consumed after having been grown in media which altered the energy metabolism (arginine, gluconate, malate, and pyruvate). In no instance were any of the above conditions of growth conducive to the production of food-poisoning symptoms in the volunteers. Moreover, no evidence was found to indicate that either the age of the culture or the disruption of the cell was a factor in the production or release of a toxic principle. It would appear that until the environmental conditions (if any) for food poisoning are defined the evidence obtained suggests that the association of enterococci and food poisoning is questionable.

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Food-Borne Streptococcal Pharyngitis in a Hospital Pediatrics Clinic

Decker¹

1985

JAMA

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After a potluck luncheon, more than half the staff of a hospital pediatrics clinics became ill. Group A Streptococcus (M precipitin, nontypable; T agglutination type, 8/25; and serum opacity reaction, positive) was isolated from 12 of the 20 ill persons. Food-consumption analysis implicated a rice dressing as the vehicle of transmission. The dressing was prepared by a clinic employee in whom pharyngitis had developed three weeks before the luncheon. This is an unusual outbreak in that the implicated food product was not institutionally or commercially prepared and was not preponderantly composed of milk, eggs, or meat.

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An Institutional Outbreak of Food Poisoning Possibly Due to a Streptococcus.

Cited by 11 publications

References 0 publications

A Food-Borne Streptococcus Outbreak

A Food-Borne Streptococcus Outbreak

Food-Poisoning Potential of the Enterococci

Food-Borne Streptococcal Pharyngitis in a Hospital Pediatrics Clinic

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