<i>Notes from the Field: Clostridium perfringens</i>Gastroenteritis Outbreak Associated with a Catered Lunch — North Carolina, November 2015

Rinsky, Jessica L.; Berl, Erica; Greene, Vernon L.; Morrow, J; Didomenico, A; MacFarquhar, Jennifer; Gómez, Gerardo; Lúquez, Carolina; Williams, Charnetta

doi:10.15585/mmwr.mm6546a5

Cited by 3 publications

(2 citation statements)

References 5 publications

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“…This approximation helped guide the next steps in the response and investigation and was one of several key pieces of information that helped implicate the contaminated product. While others [33][34][35][36][37][38][39] have utilised an online survey to rapidly disseminate questionnaires to identified cohorts or a pre-registered body of controls, it has not been previously published as a means to rapidly estimate locality-specific baseline exposure rates. The ability to generate a rapid approximation of local baseline exposures may be critical in determining a suspect source during an outbreak.…”

Section: Discussionmentioning

confidence: 99%

Public health investigation and response to a hepatitis A outbreak from imported scallops consumed raw—Hawaii, 2016

et al. 2018

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During the summer of 2016, the Hawaii Department of Health responded to the second-largest domestic foodborne hepatitis A virus (HAV) outbreak in the post-vaccine era. The epidemiological investigation included case finding and investigation, sequencing of RNA positive clinical specimens, product trace-back and virologic testing and sequencing of HAV RNA from the product. Additionally, an online survey open to all Hawaii residents was conducted to estimate baseline commercial food consumption. We identified 292 confirmed HAV cases, of whom 11 (4%) were possible secondary cases. Seventy-four (25%) were hospitalised and there were two deaths. Among all cases, 94% reported eating at Oahu or Kauai Island branches of Restaurant Chain A, with 86% of those cases reporting raw scallop consumption. In contrast, a food consumption survey conducted during the outbreak indicated 25% of Oahu residents patronised Restaurant Chain A in the 7 weeks before the survey. Product trace-back revealed a single distributor that supplied scallops imported from the Philippines to Restaurant Chain A. Recovery, amplification and sequence comparison of HAV recovered from scallops revealed viral sequences matching those from case-patients. Removal of product from implicated restaurants and vaccination of those potentially exposed led to the cessation of the outbreak. This outbreak further highlights the need for improved imported food safety.

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Section: Discussionmentioning

confidence: 99%

Public health investigation and response to a hepatitis A outbreak from imported scallops consumed raw—Hawaii, 2016

et al. 2018

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“…There was no evidence of outbreaks of C. perfringens and C. botulinum linked to persistence. Some studies describe C. perfringens outbreaks related to episodes occurring after consumption of improperly reheated meat products in restaurants (Mellou et al, 2019;Wahl et al, 2013) and a catered lunch (Rinsky et al, 2016). There are limited published studies tracing these clostridial species in meat processing or identifying persistent contamination; although Jiang et al (2022) demonstrated distribution of the same pulsotype across the FoPE and associated meat samples of beef slaughterhouses on single sampling occasions, persistent contamination of the FoPE over time was not identified.…”

Section: Pathogens Able To Persist In the Processing Environment Of T...mentioning

confidence: 99%

Persistence of microbiological hazards in food and feed production and processing environments

Koutsoumanis,

Allende,

Bolton

et al. 2024

EFS2

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Listeria monocytogenes (in the meat, fish and seafood, dairy and fruit and vegetable sectors), Salmonella enterica (in the feed, meat, egg and low moisture food sectors) and Cronobacter sakazakii (in the low moisture food sector) were identified as the bacterial food safety hazards most relevant to public health that are associated with persistence in the food and feed processing environment (FFPE). There is a wide range of subtypes of these hazards involved in persistence in the FFPE. While some specific subtypes are more commonly reported as persistent, it is currently not possible to identify universal markers (i.e. genetic determinants) for this trait. Common risk factors for persistence in the FFPE are inadequate zoning and hygiene barriers; lack of hygienic design of equipment and machines; and inadequate cleaning and disinfection. A well‐designed environmental sampling and testing programme is the most effective strategy to identify contamination sources and detect potentially persistent hazards. The establishment of hygienic barriers and measures within the food safety management system, during implementation of hazard analysis and critical control points, is key to prevent and/or control bacterial persistence in the FFPE. Once persistence is suspected in a plant, a ‘seek‐and‐destroy’ approach is frequently recommended, including intensified monitoring, the introduction of control measures and the continuation of the intensified monitoring. Successful actions triggered by persistence of L. monocytogenes are described, as well as interventions with direct bactericidal activity. These interventions could be efficient if properly validated, correctly applied and verified under industrial conditions. Perspectives are provided for performing a risk assessment for relevant combinations of hazard and food sector to assess the relative public health risk that can be associated with persistence, based on bottom‐up and top‐down approaches. Knowledge gaps related to bacterial food safety hazards associated with persistence in the FFPE and priorities for future research are provided.

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A Point Source Gastroenteritis Outbreak in a High School Putatively Due to Clostridium perfringens: Timely Investigation Is Everything

Papanikou

Sideroglou

Chrysostomou

et al. 2023

Foodborne Pathogens and Disease

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Notes from the Field: Clostridium perfringensGastroenteritis Outbreak Associated with a Catered Lunch — North Carolina, November 2015

Cited by 3 publications

References 5 publications

Public health investigation and response to a hepatitis A outbreak from imported scallops consumed raw—Hawaii, 2016

Public health investigation and response to a hepatitis A outbreak from imported scallops consumed raw—Hawaii, 2016

Persistence of microbiological hazards in food and feed production and processing environments

A Point Source Gastroenteritis Outbreak in a High School Putatively Due to Clostridium perfringens: Timely Investigation Is Everything

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