[Introduction] In July 2011, a group of people who had eaten food prepared at the cafeteria of OO Company suffered from food poisoning. Emetic toxin-producing strains of Bacillus cereus were detected in the people, the food, and environmental sources such as the cooking bench, dishcloth and water us...
[Introduction] In July 2011, a group of people who had eaten food prepared at the cafeteria of OO Company suffered from food poisoning. Emetic toxin-producing strains of Bacillus cereus were detected in the people, the food, and environmental sources such as the cooking bench, dishcloth and water used at the cafeteria. The researcher conducted the antimicrobial susceptibility test, test of toxin genes, genetic correlation and then gained the following results. Of 99 people who had eaten lunch at the cafeteria, 43 people(43.4%), showed symptoms of food poisoning such as vomiting and abdominal pain. Of the 43 people, 34 (79.1%) suffered from vomiting, 24 (55.8%) from nausea, 11 (25.6%) from abdominal pain, and 5 (11.6%) from diarrhea. The epidemic curve showed that the disease had a very short incubation period of one to four hours and the highest proportion of people developed the disease between one to two hours after the people ate the food. According to the results of the analysis of the causes of the outbreak, emetic toxin-producing strains of Bacillus cereus were detected in 22 (61.1%) out of 36 people who displayed the symptoms of the disease. Furthermore, the strains were also detected in salted lettuce and environmental sources such as the cooking bench, dishcloth and water for cooking. The test of the toxin genes of B. cereus strains which cause diarrhea and vomiting showed that the strains did not have hblA, hblC, hblD, cytK and bceT genes which causes diarrhea, but contained nheA, nheB, nheC and entFM genes causing vomiting and ces gene that composes cereulide. The results of the antimicrobial susceptibility test of B. cereus strains showed that both human isolated and environment isolated displayed resistance to ampicillin(100%), cefepime(100%), cefotaxime(100%), oxacillin(100%), penicillin(100%), and rifamfin(100%). In order to identify genetic corelation, the researcher tested diversiLab™ rep-PCR fingerprinting. Among a total of 37 isolated strains, 30 strains -22 from humans isolates, 3 from food isolates like seasoned vegetables, five from dishcloth and cooking bench- had more than 90 percent of homogeny. This indicates that salted lettuce which was prepared with contaminated water and then served as a side dish for lunch cross infected a group of people, causing them acute abdominal pain.
[Introduction] In July 2011, a group of people who had eaten food prepared at the cafeteria of OO Company suffered from food poisoning. Emetic toxin-producing strains of Bacillus cereus were detected in the people, the food, and environmental sources such as the cooking bench, dishcloth and water used at the cafeteria. The researcher conducted the antimicrobial susceptibility test, test of toxin genes, genetic correlation and then gained the following results. Of 99 people who had eaten lunch at the cafeteria, 43 people(43.4%), showed symptoms of food poisoning such as vomiting and abdominal pain. Of the 43 people, 34 (79.1%) suffered from vomiting, 24 (55.8%) from nausea, 11 (25.6%) from abdominal pain, and 5 (11.6%) from diarrhea. The epidemic curve showed that the disease had a very short incubation period of one to four hours and the highest proportion of people developed the disease between one to two hours after the people ate the food. According to the results of the analysis of the causes of the outbreak, emetic toxin-producing strains of Bacillus cereus were detected in 22 (61.1%) out of 36 people who displayed the symptoms of the disease. Furthermore, the strains were also detected in salted lettuce and environmental sources such as the cooking bench, dishcloth and water for cooking. The test of the toxin genes of B. cereus strains which cause diarrhea and vomiting showed that the strains did not have hblA, hblC, hblD, cytK and bceT genes which causes diarrhea, but contained nheA, nheB, nheC and entFM genes causing vomiting and ces gene that composes cereulide. The results of the antimicrobial susceptibility test of B. cereus strains showed that both human isolated and environment isolated displayed resistance to ampicillin(100%), cefepime(100%), cefotaxime(100%), oxacillin(100%), penicillin(100%), and rifamfin(100%). In order to identify genetic corelation, the researcher tested diversiLab™ rep-PCR fingerprinting. Among a total of 37 isolated strains, 30 strains -22 from humans isolates, 3 from food isolates like seasoned vegetables, five from dishcloth and cooking bench- had more than 90 percent of homogeny. This indicates that salted lettuce which was prepared with contaminated water and then served as a side dish for lunch cross infected a group of people, causing them acute abdominal pain.
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#bacillus cereus
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