Clostridium perfringens foodborne outbreak due to braised chop suey supplied by chafing dish

Hirotaka Ochiai, Tadahiro Ohtsu, Toshihide Tsuda, Haruko Kagawa, Toshiaki Kawashita, Soshi Takao, Akizumi Tsutsumi, Norito Kawakami

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

On February 13, 2002, a public health center in Hiroshima Prefecture, Japan, was notified that many individuals living at the Japan Maritime Self-Defence Force base had symptoms resembling those of food poisoning. Self-administered questionnaires requesting information regarding meal consumption and symptoms were distributed to all 281 members at the base. A case of the illness was defined as a member who had had watery or mucousy stool, or loose stool with abdominal cramps, more than twice a day after consuming dinner on February 12. Control of the illness was defined as a member with no symptoms. The dinner on February 12 was significantly associated with the illness (Mantel-Haenszel odds ratio: 3.59, 95% confidence interval: 1.06-12.20). A case-control study showed that, among the food supplied at dinner on February 12, the braised chop suey was significantly associated with the illness (odds ratio: 12.30, 95% confidence interval: 1.90-521.00). The braised chop suey had been stored in a chafing dish. An environmental investigation indicated that Clostridium perfringens (C. perfringens) in the chafing dish proliferated under an inappropriate heat-retention temperature, and the contaminated braised chop suey could have caused the food poisoning. This study demonstrated that the recommended heat-retention temperature (over 65°C) should be confirmed thoroughly. Copyright

Original languageEnglish
Pages (from-to)27-32
Number of pages6
JournalActa medica Okayama
Volume59
Issue number1
Publication statusPublished - Feb 2005

Keywords

  • Clostridium perfringens (C. Perfringens)
  • Epidemiology
  • Food poisoning
  • Outbreak

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)

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