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Extra resources for Foodborne Disease Outbreaks: Guidelines for Investigation and Control
Ice cream* Fruit salad Number of persons who ate food item Ill Total Attack rate (%) 29 46 63 26 43 60 23 37 62 18 28 64 16 23 70 21 37 57 18 27 67 2 4 50 19 31 61 13 24 54 27 40 67 43 54 80 25 47 53 4 6 67 Number of persons who did not eat food item Ill Total Attack rate (%) 17 29 59 20 32 62 23 37 62 28 47 60 30 52 58 25 38 66 28 48 58 44 71 62 27 44 61 33 51 65 19 35 54 3 21 14 20 27 74 42 69 61 * Excludes one person who was unsure of consumption. Looking at this table the most likely vehicle is vanilla ice cream.
G. sodium nitrite). g. through exposure to leaking or overflowing sewage. • Contaminants penetrated cans or packages through seam defects or breaks. • Food was contaminated by sewage during growth or production. Factors affecting survival • Food was cooked or heat-processed for an insufficient time or at an inadequate temperature. • Previously cooked food was reheated for an insufficient time or at an inadequate temperature. • Food was inadequately acidified. Factors affecting microbial growth • Cooked food was left at room temperature for an excessive time.
G. g. serotyping, phage typing, molecular subtyping, antibiograms) as appropriate; - supporting epidemiological and environmental investigations in detecting the pathogen in the implicated food and understanding how the outbreak occurred. Microbiological analyses In any outbreak of suspected foodborne disease, a microbiologist should be consulted as soon as possible. This person should be a member of the OCT. Clinical samples Diagnosis of most infectious diseases can be confirmed only if the etiological agent is isolated and identified from ill persons.
Foodborne Disease Outbreaks: Guidelines for Investigation and Control by Bernan