| Autor: |
Lupcho T, Harrist A, Van Houten C |
| Jazyk: |
angličtina |
| Zdroj: |
MMWR. Morbidity and mortality weekly report [MMWR Morb Mortal Wkly Rep] 2016 Oct 28; Vol. 65 (42), pp. 1170-1173. Date of Electronic Publication: 2016 Oct 28. |
| DOI: |
10.15585/mmwr.mm6542a4 |
| Abstrakt: |
On October 12, 2015, a county health department notified the Wyoming Department of Health of an outbreak of gastrointestinal illness among residents and staff members at a local correctional facility. The majority of ill persons reported onset of symptoms within 1-3 hours after eating lunch served at the facility cafeteria at noon on October 11. Residents and staff members reported that tortilla chips served at the lunch tasted and smelled like chemicals. The Wyoming Department of Health and county health department personnel conducted case-control studies to identify the outbreak source. Consuming lunch at the facility on October 11 was highly associated with illness; multivariate logistic regression analysis found that tortilla chips were the only food item associated with illness. Hexanal and peroxide, markers for rancidity, were detected in tortilla chips and composite food samples from the lunch. No infectious agent was detected in human stool specimens or food samples. Extensive testing of lunch items did not identify any unusual chemical. Epidemiologic and laboratory evidence implicated rancid tortilla chips as the most likely source of illness. This outbreak serves as a reminder to consider alternative food testing methods during outbreaks of unusual gastrointestinal illness when typical foodborne pathogens are not identified. For interpretation of alternative food testing results, samples of each type of food not suspected to be contaminated are needed to serve as controls. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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