TITLE

Outbreak of acute gastroenteritis in an air force base in Western Greece

AUTHOR(S)
Jelastopulu, Eleni; Venieri, Danai; Komninou, Georgia; Kolokotronis, Theodoros; Constantinidis, Theodoros C.; Bantias, Christos
PUB. DATE
January 2006
SOURCE
BMC Public Health;2006, Vol. 6, p254
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Background: On the 20th September 2005, soldiers and staff at the Air Force base in Western Greece experienced an outbreak of acute gastroenteritis. The purpose of this study was to identify the agent and the source of the outbreak in order to develop control measures and to avoid similar outbreaks in the future. Methods: A case-control analytical approach was employed with 100 randomly selected cases and 66 controls. Patients completed standardized questionnaires, odds ratios were calculated and statistical significance was determined using χ?2 test. In addition, to identify the source of the infection, we performed bacteriological examination of food samples (included raw beef, cooked minced meat, grated cheese and grated cheese in sealed package) collected from the cuisine of the military unit. Results: More than 600 out of the 1,050 individuals who ate lunch that day, became ill. The overall attack rate, as the military doctor of the unit estimated it, was at least 60%. The overall odds ratio of gastroenteritis among those who had lunch was 370 (95% CI: 48-7700) as compared to those who didn't eat lunch. Among the symptoms the most prominent were watery diarrhoea (96%) and abdominal pain (73%). The mean incubation period was 9 h and the median duration of the symptoms was 21 h. In the bacteriological examination, Staphylococcus aureus was detected in a sample of raw beef (2,000 cfu per g) and in two samples of grated cheese; leftover cheese from lunch (7,800 cfu per g) and an unopened package purchased from the market (3,000 cfu per g). Conclusion: The findings of this study suggest that the aetiological agent of this outbreak was S. aureus. The food vehicle was the grated cheese, which was mixed with the beef and served for lunch in the military unit. This outbreak highlights the capacity of enterotoxin-producing bacteria to cause short term, moderately-severe illness in a young and healthy population. It underscores the need for proper food handling practices and reinforces the public health importance of timely notification of such outbreaks.
ACCESSION #
29362394

 

Related Articles

  • Epidemiologic Investigation of a Yersinia Camp Outbreak Linked to a Food Handler. Morse, Dale L.; Shayegami, Mehdi; Gallo, Richard J. // American Journal of Public Health;Jun84, Vol. 74 Issue 6, p589 

    In July 1981, and outbreak of gastroenteritis occurred at a summer diet camp. Of the 455 campers and staff, 35 per cent developed an illness characterized by abdominal pain, fever, diarrhea, and/or nausea and vomiting. A total of 53 per cent experienced abdominal pain. Seven persons were...

  • An Outbreak of Norwalk-Like Viral Gastroenteritis in a Frequently Penalized Food Service Operation: A Case for Mandatory Training of Food Handlers in Safety and Hygiene. Kassa, Hailu // Journal of Environmental Health;Dec2001, Vol. 64 Issue 5, p9 

    In 1999, in Toledo, Ohio, an outbreak of gastroenteritis occurred among people who had attended a Christmas dinner banquet and had eaten food prepared by a local caterer. Overall, 93 of the 137 attendees (67.9 percent) reported illness. Eight sought medical care, and one was hospitalized. Case...

  • Practical Stuff!  // Journal of Environmental Health;Dec2001, Vol. 64 Issue 5, p33 

    Presents several importance points on issues related to the outbreak of Norwalk-like viral (NLV) gastroenteritis in the U.S. Views of college students and food safety professional views on restaurant inspection results; Modes of NLV transmission; Frequency of food safety violation by catering...

  • College Football's Norwalk-On Virus.  // Physician & Sportsmedicine;Dec2000, Vol. 28 Issue 12, p20 

    Reports on a first known case of Norwalk-like virus in a sports setting. Vomiting and diarrhea developed by Duke University players; Turkey sandwiches contaminated by an infected food handler; Health measures for players with acute gastroenteritis symptoms.

  • Are we doing the right things? Chan, Lillian // Wellness Options;2005, Issue 23, p10 

    Explores the most common risky behaviors in food handling. Incidence of gastroenteritis in Ontario from 1997 to 2001; Presence of Campylobacter and Salmonella bacteria in meat items which were primarily responsible for the enteric illness in the region.

  • What's Your Kitchen I.Q.? EN's Quiz Tests Your Food Safety Savvy.  // Environmental Nutrition;Jul2004, Vol. 27 Issue 7, p1 

    As many as 33 million cases of foodborne illness occur in the U.S. each year. Caused by harmful microorganisms in improperly handled food, symptoms of so-called food poisoning can include mild or high fever, chills, dizziness, headache, vomiting, stomach cramps and diarrhea. Though often...

  • Shigella in the trenches. Strohbehn, Catherine H. // National Provisioner;Oct2009, Vol. 223 Issue 10, p74 

    No abstract available.

  • Estimating the Burden of Acute Gastroenteritis and Foodborne Illness Caused by Campylobacter, Salmonella, and Vibrio parahaemolyticus by Using Population-Based Telephone Survey Data, Miyagi Prefecture, Japan, 2005 to 2006. Kubota, Kunihiro; Kasuga, Fumiko; Iwasaki, Emiko; Inagaki, Shunichi; Sakurai, Yoshiharu; Komatsu, Mayumi; Toyofuku, Hajime; Angulo, Frederick J.; Scallan, Elaine; Morikawa, Andkaoru // Journal of Food Protection;Oct2011, Vol. 74 Issue 10, p1592 

    Most cases of acute gastroenteritis and foodborne disease are not ascertained by public health surveillance because the ill person does not always seek medical care and submit a stool sample for testing, and the laboratory does not always test for or identify the causative organism. We estimated...

  • Foodborne Illness Acquired in the United States--Unspecified Agents. Scallan, Elaine; Griffin, Patricia M.; Angulo, Frederick J.; Tauxe, Robert V.; Hoekstra, Robert M. // Emerging Infectious Diseases;Jan2011, Vol. 17 Issue 1, p16 

    Each year, 31 major known pathogens acquired in the United States caused an estimated 9.4 million episodes of foodborne illness. Additional episodes of illness were caused by unspecified agents, including known agents with insufficient data to estimate agent-specific illness, known agents not...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics