Open AccessA nursing home outbreak of Clostridium perfringens associated with pureed food
Author(s) -
Tallis Graham,
Ng Sally,
Ferreira Catherine,
Tan Agnes,
Griffith Julia
Publication year - 1999
Publication title -
australian and new zealand journal of public health
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.946
H-Index - 76
eISSN - 1753-6405
pISSN - 1326-0200
DOI - 10.1111/j.1467-842x.1999.tb01287.x
Subject(s) - clostridium perfringens , outbreak , food poisoning , medicine , environmental health , feces , nursing homes , diarrhea , fecal coliform , veterinary medicine , nursing , microbiology and biotechnology , biology , virology , ecology , genetics , pathology , bacteria , water quality
Objective: To investigate and ascertain the source of a nursing home outbreak of gastroenteritis in Melbourne in 1997. Method: A retrospective cohort study. We obtained fecal and food samples and environmental swabs, and reviewed food handling. Results: There were 25 cases, and 21 of these had their meals pureed (liquidised). The relative risk for eating pureed food and becoming ill was 5.8 (95% CI 2.2–15.4). Clostridium perfringens and its enterotoxin was detected in nine fecal samples. Samples of pureed food tested positive for coliforms. Conclusions: This outbreak was caused by C. perfringens contaminating pureed food. Food liquidising provides opportunities for re‐contamination of cooked food through the use of contaminated equipment and deficiencies in food handling practices. Pureed foods should be reheated to 70°C after liquidising to inactivate pathogens. Implications: Health care facilities need to take specific precautions to manage the special hazards involved in preparing pureed food.