Asymptomatic foodhandlers as the source of nosocomial salmonellosis

Dryden, Matthew; Keyworth, N.; Gabb, R.; Stein, K. Viktoria

doi:10.1016/0195-6701(94)90102-3

Cited by 47 publications

(29 citation statements)

References 10 publications

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“…Reduction in numbers with time seems to be variable; most people will have count of less than 100 Salmonella/g after 35-40 days, but a count of 6 × 10 3 /g has been recorded in one patient 48 days post-illness [30]. Asymptomatic carriage may also occur, as it was mentioned for a British outbreak of hospital-acquired infection [31] and another case where asymptomatic food handlers have been responsible for an outbreak in a catering establishment in Jerusalem [32].…”

Section: Transmission Routes Public Health and Economic Cost Associamentioning

confidence: 99%

Prevalence, Risks and Antibiotic Resistance of Salmonella in Poultry Production Chain

Mouttotou¹,

Ahmad²,

Kamran³

et al. 2017

Current Topics in Salmonella and Salmonellosis

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Salmonella spp. are bacteria that cause salmonellosis, a common form of foodborne illness with major impact on human health and huge inancial losses in poultry industry. The incidence of notiied cases of salmonellosis has declined from a peak of 24 per 100,000 in 2009 to 20.4 reported cases per 100,000 population in 2013, with S. enteritidis and S. typhimurium being the most commonly reported serovar in EU. Salmonella spp. has been detected in a range of foods, and outbreaks have predominantly been associated with animal products such as eggs, poultry and dairy products, but also with plant origin food such as salad dressing, fruit juice and sesame. At the time of slaughter, Salmonella-infected poultry may have high numbers of organisms in their intestines as well as on the outside of the bird and are therefore an important source of contamination. Nowadays, food safety has become an important concern for the European society and governments; therefore, more strict and harmonized regulations are being implemented throughout the poultry production chain with the aim to guarantee and increase the consumer conidence in foodstufs of animal origin. Furthermore, increasing antimicrobial resistance in non-typhoid Salmonella species has been a serious problem for public health worldwide.

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Section: Transmission Routes Public Health and Economic Cost Associamentioning

confidence: 99%

Prevalence, Risks and Antibiotic Resistance of Salmonella in Poultry Production Chain

Mouttotou¹,

Ahmad²,

Kamran³

et al. 2017

Current Topics in Salmonella and Salmonellosis

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show abstract

“…Food handlers, through their weak health, are also suspects of common sources of bacterial contamination in such outbreaks. Incomplete cooking of the contaminated foods can introduce important bacterial pathogens involved in gastrointestinal and hospital acquired infections (22,23). Results of the current study showed utensils as the most contaminated samples in the studied kitchen.…”

Section: Discussionmentioning

confidence: 68%

Prevalence, Molecular Diversity, and Antimicrobial Resistance Patterns of Pathogenic Bacteria Isolated From Medical Foods, Food Staff, Cooking Instruments, and Clinical Samples in a Teaching Hospital in Tehran, Iran

Gholam-Mostafaei

Alebouyeh

Zali

2017

Arch Clin Infect Dis

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Background: Medical foods could be vehicles of pathogenic microbes for vulnerable people in the hospitals. Hospital kitchen is considered as the main source of this cross-contamination. Objectives: The current study aimed at investigating the frequency of bacterial species and their antimicrobial resistance patterns in foods, food handlers, and utensils compared with those of the clinical isolates in a hospital kitchen in Tehran, Iran. Methods: This cross sectional study was performed in a hospital in Tehran, Iran from April 2011 to January 2013. Accordingly, simple random sampling of raw and cooked food materials, swab samples of cooking utensils, and hands and noses of food staff were done. Clinical samples were collected from blood, urine, wound, and respiratory aspirates of patients with hospital acquired infections. Bacterial isolates were identified according to biochemical standard identification schema. Antimicrobial susceptibility of the strains was determined by disk diffusion method according to the CLSI (the clinical and laboratory standards institute) guidelines. Molecular diversity of indicator bacterial isolates of Staphylococcus aureus and Escherichia coli in the kitchen and those of the isolated ones from intensive care unit were also investigated by molecular typing method. The occurrence of cross-contamination was hypothesized based on the results of phylogenetic investigation and resistance biotyping. Results: Out of the 200 kitchen samples, S. aureus, E. coli, Acinetobacter spp., Pseudomonas spp., and Enterococcus spp. were isolated in frequencies of 15.5%, 8%, 2.5%, 0.5%, and 0.5%, respectively. Prevalence of multidrug resistant-methicillin resistant strains of S. aureus (MDR-MRSA) in the samples of the hospital kitchen vs the intensive care unit (ICU) was 18.7% (6/32), compared with 91.6% (22/24), respectively. Among the kitchen E. coli isolates, MDR pattern was detected in a frequency of 52.9%; the highest frequency was detected among the isolates of utensils. Although the results of the phylogenetic and resistance biotyping analyses did not confirm significant relationship between the isolates of the ICU and hospital kitchen, this similarity was confirmed among the strains isolated from the foods, food handlers, and utensils. In this regard, food staff and utensils were considered as the main sources of cross-contamination for S. aureus and E. coli, respectively. Conclusions: Weak health conditions of food workers and inadequate cooking to eliminate the contaminants during food processing were postulated as the main risk factors for transmission of these bacteria, through medical foods. into hospital.

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“…infection are not uncommon and most hospital outbreaks are small and last days or weeks. 3,18 Predisposing host risk factors may facilitate infection by smaller inocula of Salmonella spp., such as the prior use of antibiotics, antacids or H 2 antagonists, presence of malignancy, liver disease, haemoglobinopathies, gastrectomy or achlorhydria. 19,20 The age of the host is also an important determinant of susceptibility to infection.…”

Section: Discussionmentioning

confidence: 99%

A nosocomial outbreak of Salmonella enteritidis associated with lyophilized enteral nutrition

Matsuoka

Costa

Mangini

et al. 2004

Journal of Hospital Infection

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Asymptomatic foodhandlers as the source of nosocomial salmonellosis

Cited by 47 publications

References 10 publications

Prevalence, Risks and Antibiotic Resistance of Salmonella in Poultry Production Chain

Prevalence, Risks and Antibiotic Resistance of Salmonella in Poultry Production Chain

Prevalence, Molecular Diversity, and Antimicrobial Resistance Patterns of Pathogenic Bacteria Isolated From Medical Foods, Food Staff, Cooking Instruments, and Clinical Samples in a Teaching Hospital in Tehran, Iran

A nosocomial outbreak of Salmonella enteritidis associated with lyophilized enteral nutrition

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