Bedard B.,11 Westfall Road |
Kennedy B.S.,11 Westfall Road |
Weimer A.C.,11 Westfall Road
Epidemiology and Infection | Year: 2014
In 2011, from August to November, the Monroe County Department of Public Health (MCDPH) investigated 47 salmonellosis cases. Geographical information software (GIS) was used to map the address locations of these cases. The resulting GIS analysis and culture information indicated that there were two distinct clusters of Salmonella that were geographically different. Pulsed-field gel electrophoresis (PFGE) testing was run at the New York State Department of Health Wadsworth Laboratory and identified S. Enteritidis (23 cases) and S. Typhimurium (10 cases). The epidemiological investigation identified Turkish pine nuts as the link between ill S. Enteritidis cases. Pine nut samples sent for laboratory testing were a PFGE match to human isolates with S. Enteritidis. A national recall of Turkish pine nuts ensued. A multistate outbreak was identified as a result of the initial investigation of MCDPH, in which 43 people were infected with the outbreak strain from five states. GIS software and shopper card data provided important tools in the epidemiological investigation. Copyright © 2014 Cambridge University Press.
McNamara C.,11 Westfall Road |
Bedard B.A.,11 Westfall Road |
Weimer A.C.,11 Westfall Road |
Pennise M.,11 Westfall Road |
Kennedy B.S.,11 Westfall Road
Food Protection Trends | Year: 2014
In December 2011, the Monroe County Department of Public Health investigated a report of gastrointestinal illness from two separate parties that had dined at a restaurant on the same day. An environmental and epidemiological investigation identified 17 individuals who met the outbreak case definition. A detailed questionnaire based on the restaurant's menu was administered to patrons from both parties and statistically analyzed. Based on this investigation, it was hypothesized that consuming the prime rib [P < 0.001) was associated with becoming ill. The environmental investigation indicated that the prime rib was not cooked to a proper temperature and was held at an improper temperature before being served. A prime rib sample and three stool samples from ill patrons were collected and sent for laboratory testing. Clostridium perfringens was identified in all of the samples by the New York State Department of Health (NYSDOH) Wadsworth Laboratory. This outbreak demonstrates the importance of proper food safety techniques for restaurants to prevent illness.