2/16/2016 Learning Objectives Food 1.Use basic biochemical characteristics to identify Shigella 2.Understand what conditions in foods favor Shigella growth Chapter15 AN INTRODUCTION 3.Recognize,from symptoms and time of onset,a case of foodborne illness caused by Shigell Shigella species 4.Choose appropriate interventions (heat, preservatives,and formulations)to prevent the growth of Shigella 5.Identify environmental sources of Shigella 6.Understand the roles of Shigella toxins and virulence factors in causing foodborne illness Outbreak Outbreak Airline meals served inflight Gate Gourmet,Inc.'s in Honolulu,Hawaii was the 300-1,500 passengers were infected after common link consuming contaminated carrots February 25 and 26,2005,the FDA inspected the September 2004 Gate Gourmet facility in Honolulu,Hawaii -US and international health ·.Violations found agencies reported Shigella holding temperature violations:"Cooked turkey sonnei infections placed in the refrigerator at 10:30 a.m.showed a Epidemiological investigation revealed that temperature of 98F at 2:50 p.m a cluster of persons ill with the genetically pest and vermin violations identical strain of Shigella sonnei had equipment maintenance and cleanliness violations traveled by air from Honolulu,Hawaii bare-handed contact with ready-to-serve items 2/16/2016 1 Chapter 15 Shigella species Learning Objectives 1. Use basic biochemical characteristics to identify Shigella 2. Understand what conditions in foods favor Shigella growth 3. Recognize, from symptoms and time of onset, a case of foodborne illness caused by Shigella 4. Choose appropriate interventions (heat, preservatives, and formulations) to prevent the growth of Shigella 5. Identify environmental sources of Shigella 6. Understand the roles of Shigella toxins and virulence factors in causing foodborne illness Outbreak Airline meals served inflight • 300-1,500 passengers were infected after consuming contaminated carrots • September 2004 – US and international health agencies reported Shigella sonnei infections - Epidemiological investigation revealed that a cluster of persons ill with the genetically identical strain of Shigella sonnei had traveled by air from Honolulu, Hawaii Outbreak • Gate Gourmet, Inc.’s in Honolulu, Hawaii was the common link • February 25 and 26 2005 the FDA inspected the February 25 and 26, 2005, the FDA inspected the Gate Gourmet facility in Honolulu, Hawaii • Violations found – holding temperature violations: “Cooked turkey placed in the refrigerator at 10:30 a.m. showed a temp f erature of 98° F at 2:50 p.m - pest and vermin violations - equipment maintenance and cleanliness violations - bare-handed contact with ready-to-serve items