RESUMO
In September 2016, 140 patients with primary symptoms of sore throat and fever were identified in a school dormitory in Osaka, Japan. Epidemiological and laboratory investigations determined that these symptomatic conditions were from a foodborne outbreak of group G streptococcus (GGS), with GGS being isolated from samples from patients, cooks, and foods. The strain of GGS was identified as Streptococcus dysgalactiae subsp. equisimilis of two emm types (stG652.0 and stC36.0). The causative food, a broccoli salad, was contaminated with the two types of S. dysgalactiae subsp. equisimilis, totaling 1.3 × 104 CFU/g. Pulsed-field gel electrophoresis (PFGE) of samples from patients, cooks, and foods produced similar band patterns among samples with the same emm type. This result suggested the possibility of exposure from the contaminated food. The average onset time was 44.9 h and the prevalence rate was 62%. This is the first report to identify the causative food of a foodborne outbreak by Streptococcus dysgalactiae subsp. equisimilis.
Assuntos
Surtos de Doenças , Microbiologia de Alimentos , Faringite/epidemiologia , Instituições Acadêmicas , Infecções Estreptocócicas/epidemiologia , Streptococcus/isolamento & purificação , Anticorpos Antibacterianos/sangue , Antígenos de Bactérias/genética , Proteínas da Membrana Bacteriana Externa/genética , Brassica/microbiologia , Proteínas de Transporte/genética , DNA Bacteriano/genética , Eletroforese em Gel de Campo Pulsado , Humanos , Japão/epidemiologia , Faringite/diagnóstico , Faringite/patologia , Instituições Residenciais , Infecções Estreptocócicas/diagnóstico , Infecções Estreptocócicas/patologia , Streptococcus/genética , Streptococcus/crescimento & desenvolvimento , Streptococcus/imunologiaRESUMO
The number of students with food allergy is currently increasing. Moreover, the unintentional mixing or accidental ingestion of allergy-causing food materials in school lunches has attracted great attention. The aim of this study was to verify the current status of elementary school lunch provision for students with food allergy. We investigated the elementary school lunch services in seven cities in Osaka prefecture. The egg elimination diet was provided in five of the seven cities. In four of these five cities, we did not detect the presence of egg residue either on the surface of various cookware used to prepare the egg elimination diet or in the food itself. In this investigation, the egg elimination diet was provided properly, but we observed differences among the cities in the manual preparation of foods for food allergy diets. To step up these efforts, our results suggest the necessity of preparing a manual to consider individual conditions of school lunch services.
