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首页> 外文期刊>Foodborne pathogens and disease >Investigation of a Staphylococcal Food Poisoning Outbreak from a Chantilly Cream Dessert, in Umbria (Italy)
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Investigation of a Staphylococcal Food Poisoning Outbreak from a Chantilly Cream Dessert, in Umbria (Italy)

机译：在翁布里亚（意大利）中，在Chantilly Cream Dessert爆发术葡萄球菌食物中毒爆发

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On August 28, 2015, a staphylococcal food poisoning outbreak occurred in Umbria, Italy, affecting 24 of the 42 customers who had dinner at a local restaurant. About 3 h after ingesting a variety of foods, the customers manifested gastrointestinal symptoms. Within 24 h of notification from the hospital emergency department, Sanitary Inspectors of the local Public Health Unit performed an epidemiological investigation. A retrospective cohort study was conducted among the customers. Food and environmental samples were collected. Due to the rapid onset of symptoms (vomiting, diarrhea), the food samples were analyzed for the presence of toxigenic bacteria and their toxins; nasopharyngeal swabs were collected from the waiters and cooks. Among the food tested, high levels of coagulase-positive staphylococci (CPS) (3.4 x 10 8 CFU/g) and staphylococcal enterotoxins (2.12 ng SEA/g) were only detected in the Chantilly cream dessert. CPS were also detected on the surface of a kitchen table (10 CFU/swab), and five food handlers were positive for Staphylococcus aureus. In total, five enterotoxigenic S. aureus isolates were recovered from three food handlers, a kitchen surface, and the Chantilly cream dessert. These isolates were further characterized by biotyping, pulsed-field gel electrophoresis, and multiplex polymerase chain reaction assays for the detection of eleven enterotoxin encoding genes (sea, seb, sec, sed, see, seg, seh, sei, sej, sep, and ser) and three genes involved in antibiotic resistance (mecA, mecC, and mupA). Three sea-positive strains, isolated from the dessert, environment, and one of the cooks, had the same pulsed-field gel electrophoresis profile and belonged to the human biotype, suggesting that the contamination causing the outbreak most likely originated from a food handler. Moreover, improper storage of the dessert, at room temperature for about 5 h, permitted microbial growth and SEA production. This study underlines the importance of both laboratory evidence and epidemiological data for outbreak investigation.
机译：2015年8月28日，意大利翁布里亚的葡萄球菌食品中毒爆发，影响了在当地餐厅吃晚餐的42名客户中的24个。摄入各种食物后约3小时，客户表现出胃肠道症状。在医院急诊部门通知24小时内，当地公共卫生单位的卫生检查员进行了流行病学调查。在客户之间进行了回顾性队列研究。收集食物和环境样品。由于症状的快速发作（呕吐，腹泻），分析了食物样品用于毒性细菌和毒素;从服务员和厨师收集鼻咽拭子。在测试的食物中，仅在Chantilly奶油甜点中检测到高水平的凝血酶阳性葡萄球菌（3.4×10 8 CFU / g）（3.4×10 8 cfu / g）和葡萄球菌肠毒素（2.12 ng海洋/ g）。还在厨房用桌子（10个CFU /拭子）的表面上检测到CPS，五种食品处理程序对金黄色葡萄球菌呈阳性。总共有五个肠毒素S. aureus分离物从三个食品处理程序，厨房表面和陈庭奶油甜点中回收。这些分离株通过生物型化，脉冲场凝胶电泳和多重聚合酶链反应测定来检测11肠毒素编码基因（SEA，SEB，SEC，SED，SEE，SEG，SEH，SEI，SEJ，SEP和Ser）和三种基因参与抗生素抗性（MECA，MECC和MUPA）。从甜点，环境和烹饪之一中分离出三种海阳性菌株，具有相同的脉冲场凝胶电泳谱，属于人类生物型，表明导致爆发的污染可能来自食物处理程序。此外，甜点储存不当，室温约为5小时，允许的微生物生长和海洋生产。本研究强调了实验室证据和流行病学数据进行疫情调查的重要性。

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