Yersinia pseudotuberculosiscausing a large outbreak associated with carrots in Finland, 2006
| Autor: | T. Niskanen, J. Ollgren, H. Pöyry, S. Pajunen, Anja Siitonen, P. Makary, Ruska Rimhanen-Finne, Markku Kuusi, Saija Hallanvuo, Kaisa Haukka, R. Ristolainen |
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| Rok vydání: | 2008 |
| Předmět: |
Adult
Male Adolescent Food Handling Epidemiology media_common.quotation_subject Yersinia pseudotuberculosis Infections Food Contamination Microbial contamination Poor quality Disease Outbreaks Foodborne Diseases Hygiene Environmental health Humans Yersinia pseudotuberculosis Medicine Food microbiology Child Finland Retrospective Studies media_common Chi-Square Distribution biology business.industry Incidence food and beverages Outbreak Middle Aged biology.organism_classification Daucus carota Biotechnology Infectious Diseases Food Microbiology Female business Food contaminant |
| Zdroj: | Epidemiology and Infection. 137:342-347 |
| ISSN: | 1469-4409 0950-2688 |
| Popis: | SUMMARYA large outbreak ofYersinia pseudotuberculosisO:1 infection affected over 400 children from 23 schools and 5 day-care centres in two municipalities in southern Finland in August–September, 2006. A retrospective cohort study conducted in a large school centre showed that the outbreak was strongly associated with the consumption of grated carrots served at a school lunch. The risk of illness increased with the amount of carrots eaten. Poor quality carrots grown the previous year had been delivered to the school kitchens in the two municipalities affected. In the patients' samples and in the environmental samples collected from the carrot distributor's storage facility, identical serotypes and genotypes ofY. pseudotuberculosiswere found, but the original source and the mechanism of the contamination of the carrots remained unclear. Outbreaks ofY. pseudotuberculosislinked to fresh produce have been detected repeatedly in Finland. To prevent future outbreaks, instructions in improved hygiene practices on the handling of raw carrots have been issued to farmers, vegetable-processing plants and institutional kitchens. |
| Databáze: | OpenAIRE |
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