3/13/2016 Foodborne Outbreaks Foodborne Outbreaks Seasonal occurrence in late summer Typical Large Staphylococcal Food Second peak in November-December Poisoning Outbreak due to mishandling of holiday foods Traced to one meal fed to 5,824 school Leading cause of foodborne illness children at 16 sites in Texas worldwide 1,364 children developed staphylococcal food poisoning 95%had eaten chicken salad contaminated with 5.aureus Foodborne Outbreaks Foodborne Outbreaks Meal was prepared in a central kitchen ·What went wrong? the day before -Chicken likely contaminated when Frozen chicken was boiled for 3 h, deboned by food handlers deboned,cooled to room temperature, -Storage in deep pans did not allow ground into small pieces and placed into for quick cooling deep pans and stored overnight at 5- -Holding the food at room temp 70C provided additional time for growth Next day,other ingredients were and toxin production added,trucked to the schools and kept at room temperature until served 3/13/2016 8 Foodborne Outbreaks • Seasonal occurrence in late summer • Second peak in November-December due to mishandling of holiday foods • Leading cause of foodborne illness worldwide Foodborne Outbreaks Typical Large Staphylococcal Food Poisoning Outbreak • Traced to one meal fed to 5,824 school children at 16 sites in Texas • 1,364 children developed staphylococcal food p g oisoning • 95% had eaten chicken salad contaminated with S. aureus Foodborne Outbreaks • Meal was prepared in a central kitchen the day before • Frozen chicken was boiled for 3 h, deboned, cooled to room temperature, ground into small pieces and placed into deepp g ans and stored overnight at 5- 7OC • Next day, other ingredients were added, trucked to the schools and kept at room temperature until served Foodborne Outbreaks • What went wrong? - Chicken likely contaminated when deboned by food handlers - Storage in deep pans did not allow for quick cooling - Holding the food at room temp provided additional time for growth and toxin production