Giuseppe
Emeritus
[Source: Eurosurveillance, full text: (LINK). Abstract, edited.]
E Wahl (
)<SUP>1</SUP>, S R?mma<SUP>2</SUP>, P E Granum<SUP>3</SUP>
Citation style for this article: Wahl E, R?mma S, Granum PE. A Clostridium perfringens outbreak traced to temperature-abused beef stew, Norway, 2012. Euro Surveill. 2013;18(9)
ii=20408. Available online: http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20408
Date of submission: 09 May 2012 <HR>On 21 January 2012, the Norwegian Food Safety Authority was informed about gastrointestinal illness among 111 swimming club members, who were staying at a hotel in Trondheim. A hotel dinner on 20 January was their only common meal. Kitchen staff were interviewed, and food leftovers and kitchen environment were sampled. A case was defined as a swimming team member staying at the hotel from 20 to 22 January, who fell ill with diarrhoea, abdominal pain or nausea during this period. A total of 43 cases were identified, with median duration of symptoms of 35 hours. cpe-positive Clostridium perfringens (3.8 x 10<SUP>8</SUP> CFU), but not Bacillus cereus, was isolated from beef stew eaten by cases. cpe-negative C. perfringens was detected in a sample from the kitchen floor. SDS-PAGE showed indistinguishable protein profiles among C. perfringens cultures isolated from the beef stew, but slightly different profiles from the culture isolated from the kitchen floor. Cohort analysis showed that eating beef stew and rice was significantly associated with illness. No pathogens were detected in the rice. The temperature control of the stew, but not of the rice, was poor. Our results strongly indicate that cases were infected by Clostridium perfringens in beef stew that had inadequate temperature control during preparation.
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Eurosurveillance, Volume 18, Issue 9, 28 February 2013
Surveillance and outbreak reports
A Clostridium perfringens outbreak traced to temperature-abused beef stew, Norway, 2012
Surveillance and outbreak reports
A Clostridium perfringens outbreak traced to temperature-abused beef stew, Norway, 2012
E Wahl (
- District Office Trondheim and Orkdal, Norwegian Food Safety Authority, Trondheim, Norway
- Faculty of Technology, Study Program for Food Technology, S?r-Tr?ndelag University College, Trondheim, Norway
- Department of Food Safety and Infection Biology, Norwegian School of Veterinary Science, Oslo, Norway
Citation style for this article: Wahl E, R?mma S, Granum PE. A Clostridium perfringens outbreak traced to temperature-abused beef stew, Norway, 2012. Euro Surveill. 2013;18(9)
ii=20408. Available online: http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20408 Date of submission: 09 May 2012 <HR>On 21 January 2012, the Norwegian Food Safety Authority was informed about gastrointestinal illness among 111 swimming club members, who were staying at a hotel in Trondheim. A hotel dinner on 20 January was their only common meal. Kitchen staff were interviewed, and food leftovers and kitchen environment were sampled. A case was defined as a swimming team member staying at the hotel from 20 to 22 January, who fell ill with diarrhoea, abdominal pain or nausea during this period. A total of 43 cases were identified, with median duration of symptoms of 35 hours. cpe-positive Clostridium perfringens (3.8 x 10<SUP>8</SUP> CFU), but not Bacillus cereus, was isolated from beef stew eaten by cases. cpe-negative C. perfringens was detected in a sample from the kitchen floor. SDS-PAGE showed indistinguishable protein profiles among C. perfringens cultures isolated from the beef stew, but slightly different profiles from the culture isolated from the kitchen floor. Cohort analysis showed that eating beef stew and rice was significantly associated with illness. No pathogens were detected in the rice. The temperature control of the stew, but not of the rice, was poor. Our results strongly indicate that cases were infected by Clostridium perfringens in beef stew that had inadequate temperature control during preparation.