Avtor/Urednik		Grmek-Košnik, Irena; Mueller-Premru, Manica; Seljak, Marija; Pavlica, Tatjana; Peternelj, Brigita; Pohar, Majda; Kolman, Jana
Naslov		Analiza epidemije stafilokokne zastrupitve udeležencev letovanja
Prevedeni naslov		Analysis of the epidemic of staphylococcal food poisoning in participants on vacation
Tip		članek
Vir		In: Žohar-Čretnik T, Gubina M, editors. Sanitarna mikrobiologija v javnem zdravstvu: zbornik predavanj; 2002 okt 18-19; Laško. Ljubljana: Sekcija za klinično mikrobiologijo in hospitalne infekcije SZD,
Leto izdaje		2002
Obseg		str. 173-84
Jezik		slo
Abstrakt		Backgraund. Staphylococcal food poisoning, being the consequence of ingestion of food, contaminated with Staphylococcus (S. aureus) and/or it's stable enterotoxins (SE), is usually epidemic. Food is contaminated with staphylococci by a person preparing it, who is a carrier and/or has a staphylococcal skin infection. The diagnosis of poisoning is made when the patients have typical symptoms and SE or/and S. aureus is isolated from food. In our study we wanted to determine, which kind of food was contaminated in the epidemic of food poisoning, which SE were involved, were the cooks carriers who contaminated food and environment and whether S. aureus or SE were present in the patient's vomit. Materials. Together 37 samples were cultivated. Five food samples, 11 throat, nose and wound swabs of four cooks, 20 environmental samples and the patient's vomit were cultivated. Antimicrobial susceptibility testing was pertormed by use of disk diffusion method. SE were detected with agglutination tesf SET RPLA (Oxoid) and genotypes determined by ttie pulsed-field gel electrophoresis. Results: Thirteen S. aureus isolates were found; six in food samples, five in two cooks and two in the environment. In the patient's vomit neither S: eureus nor its SE were found. Eight isolates produced SE, six of them SE A and D and two SE C. Three food samples had S. aureus with SE A and D and genotype a, one of them had also S. aureus with SE C and genotype e, and two had S. aureus without SE and with genotypes c and d. The first cook had S. aureus with SE A and D and genotype a in her throat and in the wound, but the second cook had S. aureus without SE and with genotype b in her throat; wound and on the skin. In one environmental sample S. aureus with SE A and-D and genotype a was found, but in the second one S. aureus with SE C and genotype f. (Abstract truncated at 2000 characters)
Deskriptorji		STAPHYLOCOCCAL FOOD POISONING STAPHYLOCOCCUS AUREUS ENTEROTOXINS FOOD MICROBIOLOGY DISEASE OUTBREAKS FOOD SERVICES CARRIER STATE MICROBIAL SENSITIVITY TESTS