ABSTRACT
At total of 15 subjects taken ill with food poisoining caused by parahaemolytic and NAG vibrios after eating boiled pork sausage and boiled veal stomach were examined. The meat products were secondarily contamined in the sausage factory due to the use od non-disinfected lake water which was found to be a natural medium of the vibrios. When the use of this water was prohibited, the contamination of the factory and the meat products disappeared and no further cases of food poisoning due to meat products were notified. The disease has a toxic character, runs a bening course and ends after 2--3 days by restoration to full health.
Subject(s)
Foodborne Diseases/etiology , Vibrio parahaemolyticus/isolation & purification , Vibrio/isolation & purification , Feces/microbiology , Food Contamination , Food Microbiology , Humans , Meat , Water PollutionABSTRACT
At total of 15 subjects taken ill with food poisoining caused by parahaemolytic and NAG vibrios after eating boiled pork sausage and boiled veal stomach were examined. The meat products were secondarily contamined in the sausage factory due to the use od non-disinfected lake water which was found to be a natural medium of the vibrios. When the use of this water was prohibited, the contamination of the factory and the meat products disappeared and no further cases of food poisoning due to meat products were notified. The disease has a toxic character, runs a bening course and end after 2--3 days by restoration to full health.
