Linked Life Data

1476151

Source:http://linkedlifedata.com/resource/pubmed/id/1476151

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
10
pubmed:dateCreated
1993-2-4
pubmed:abstractText
Clostridium perfringens food poisoning usually occurs after animal protein foods such as meat or poultry are consumed. In November 1990, an outbreak of gastrointestinal illness occurred among attendees at a conference of cake decorators held in Michigan. All 42 conference attendees were surveyed. Thirty-two of 42 (76%) attendees reported gastrointestinal symptoms. The median incubation period was 6.5 hours (range, 1.5-15 hours). Ill persons were almost five times more likely to have consumed minestrone soup than were those who were not ill (relative risk = 4.92, 95% confidence interval 1.23-infinity). Bacteriologic analysis identified C. perfringens in the soup and in 11 of 12 stool specimens from ill persons. The soup was cooked 2 days prior to serving and was slowly cooled before refrigeration; it was briefly reheated on the day served. Failure to monitor time and temperature controls during the cooling and reheating of the soup probably allowed for C. perfringens proliferation in the minestrone soup. This investigation demonstrated that nonanimal protein sources, such as legumes, can support substantial C. perfringens growth and should be regarded as potential vehicles in C. perfringens outbreaks.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:status
MEDLINE
pubmed:month
Nov
pubmed:issn
0002-9262
pubmed:author
pubmed:issnType
Print
pubmed:day
15
pubmed:volume
136
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
1288-91
pubmed:dateRevised
2009-11-19
pubmed:meshHeading
pubmed:year
1992
pubmed:articleTitle
Clostridium perfringens outbreak associated with minestrone soup.
pubmed:affiliation
Ingham County Health Department, Lansing, MI 48909.
pubmed:publicationType
Journal Article