The Experts below are selected from a list of 5421 Experts worldwide ranked by ideXlab platform
Roger Stephan - One of the best experts on this subject based on the ideXlab platform.
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outbreak of staphylococcal food poisoning among children and staff at a swiss boarding school due to Soft Cheese made from raw milk
Journal of Dairy Science, 2015Co-Authors: Sophia Johler, Jorg Hummerjohann, Delphine Weder, Claude Bridy, Marieclaude Huguenin, Luce Robert, Roger StephanAbstract:Abstract On October 1, 2014, children and staff members at a Swiss boarding school consumed Tomme, a Soft Cheese produced from raw cow milk. Within the following 7h, all 14 persons who ingested the Cheese fell ill, including 10 children and 4 staff members. Symptoms included abdominal pain and violent vomiting, followed by severe diarrhea and fever. We aim to present this food poisoning outbreak and characterize the causative agent. The duration of the incubation period was dependent of the age of the patient: 2.5h in children under 10 yr of age, 3.5h in older children and teenagers, and 7h in adults. The Soft Cheese exhibited low levels of staphylococcal enterotoxin (SE) A (>6ng of SEA/g of Cheese) and high levels of staphylococcal enterotoxin D (>200ng of SED/g of Cheese). Counts of 10 7 cfu of coagulase-positive staphylococci per gram of Cheese were detected, with 3 different Staphylococcus aureus strains being present at levels >10 6 cfu/g. The 3 strains were characterized using spa typing and a DNA microarray. An enterotoxin-producing strain exhibiting sea and sed was identified as the source of the outbreak. The strain was assigned to spa type tbl 3555 and clonal complex 8, and it exhibited genetic criteria consistent with the characteristics of a genotype B strain. This genotype comprises bovine Staph. aureus strains exclusively associated with very high within-herd prevalence of mastitis and has been described as a major contaminant in Swiss raw milk Cheese. It is therefore highly likely that the raw milk used for Tomme production was heavily contaminated with Staph. aureus and that levels further increased due to growth of the organism and physical concentration effects during the Cheese-making process. Only a few staphylococcal food poisoning outbreaks involving raw milk products have been described. Still, in view of this outbreak and the possible occurrence of other foodborne pathogens in bovine milk, consumption of raw milk and Soft Cheese produced from raw milk constitutes a health risk, particularly when young children or other members of sensitive populations are involved.
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outbreak of staphylococcal food poisoning among children and staff at a swiss boarding school due to Soft Cheese made from raw milk
Journal of Dairy Science, 2015Co-Authors: Sophia Johler, Jorg Hummerjohann, Delphine Weder, Claude Bridy, Marieclaude Huguenin, Luce Robert, Roger StephanAbstract:Abstract On October 1, 2014, children and staff members at a Swiss boarding school consumed Tomme, a Soft Cheese produced from raw cow milk. Within the following 7h, all 14 persons who ingested the Cheese fell ill, including 10 children and 4 staff members. Symptoms included abdominal pain and violent vomiting, followed by severe diarrhea and fever. We aim to present this food poisoning outbreak and characterize the causative agent. The duration of the incubation period was dependent of the age of the patient: 2.5h in children under 10 yr of age, 3.5h in older children and teenagers, and 7h in adults. The Soft Cheese exhibited low levels of staphylococcal enterotoxin (SE) A (>6ng of SEA/g of Cheese) and high levels of staphylococcal enterotoxin D (>200ng of SED/g of Cheese). Counts of 10 7 cfu of coagulase-positive staphylococci per gram of Cheese were detected, with 3 different Staphylococcus aureus strains being present at levels >10 6 cfu/g. The 3 strains were characterized using spa typing and a DNA microarray. An enterotoxin-producing strain exhibiting sea and sed was identified as the source of the outbreak. The strain was assigned to spa type tbl 3555 and clonal complex 8, and it exhibited genetic criteria consistent with the characteristics of a genotype B strain. This genotype comprises bovine Staph. aureus strains exclusively associated with very high within-herd prevalence of mastitis and has been described as a major contaminant in Swiss raw milk Cheese. It is therefore highly likely that the raw milk used for Tomme production was heavily contaminated with Staph. aureus and that levels further increased due to growth of the organism and physical concentration effects during the Cheese-making process. Only a few staphylococcal food poisoning outbreaks involving raw milk products have been described. Still, in view of this outbreak and the possible occurrence of other foodborne pathogens in bovine milk, consumption of raw milk and Soft Cheese produced from raw milk constitutes a health risk, particularly when young children or other members of sensitive populations are involved.
Jacquesantoine Hennekinne - One of the best experts on this subject based on the ideXlab platform.
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first evidence of a food poisoning outbreak due to staphylococcal enterotoxin type e france 2009
Eurosurveillance, 2010Co-Authors: Annick Ostyn, M L De Buyser, F Guillier, J Groult, B Felix, S Salah, G Delmas, Jacquesantoine HennekinneAbstract:At the end of 2009, six food poisoning outbreaks caused by staphylococci were reported in France. Soft Cheese made from unpasteurised milk was found to be the common source of the outbreaks. Staphylococcal enterotoxin type E was identified and quantified in the Cheese using both official and confirmatory methods of the European Union Reference Laboratory (EU-RL). To our knowledge, this is the first report of food poisoning outbreaks caused by staphylococcal enterotoxin type E in France.
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first evidence of a food poisoning outbreak due to staphylococcal enterotoxin type e france 2009
Eurosurveillance, 2010Co-Authors: Annick Ostyn, M L De Buyser, F Guillier, J Groult, B Felix, S Salah, G Delmas, Jacquesantoine HennekinneAbstract:At the end of 2009, six food poisoning outbreaks caused by staphylococci were reported in France. Soft Cheese made from unpasteurised milk was found to be the common source of the outbreaks. Staphylococcal enterotoxin type E was identified and quantified in the Cheese using both official and confirmatory methods of the European Union Reference Laboratory (EU-RL). To our knowledge, this is the first report of food poisoning outbreaks caused by staphylococcal enterotoxin type E in France.
Sophia Johler - One of the best experts on this subject based on the ideXlab platform.
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outbreak of staphylococcal food poisoning among children and staff at a swiss boarding school due to Soft Cheese made from raw milk
Journal of Dairy Science, 2015Co-Authors: Sophia Johler, Jorg Hummerjohann, Delphine Weder, Claude Bridy, Marieclaude Huguenin, Luce Robert, Roger StephanAbstract:Abstract On October 1, 2014, children and staff members at a Swiss boarding school consumed Tomme, a Soft Cheese produced from raw cow milk. Within the following 7h, all 14 persons who ingested the Cheese fell ill, including 10 children and 4 staff members. Symptoms included abdominal pain and violent vomiting, followed by severe diarrhea and fever. We aim to present this food poisoning outbreak and characterize the causative agent. The duration of the incubation period was dependent of the age of the patient: 2.5h in children under 10 yr of age, 3.5h in older children and teenagers, and 7h in adults. The Soft Cheese exhibited low levels of staphylococcal enterotoxin (SE) A (>6ng of SEA/g of Cheese) and high levels of staphylococcal enterotoxin D (>200ng of SED/g of Cheese). Counts of 10 7 cfu of coagulase-positive staphylococci per gram of Cheese were detected, with 3 different Staphylococcus aureus strains being present at levels >10 6 cfu/g. The 3 strains were characterized using spa typing and a DNA microarray. An enterotoxin-producing strain exhibiting sea and sed was identified as the source of the outbreak. The strain was assigned to spa type tbl 3555 and clonal complex 8, and it exhibited genetic criteria consistent with the characteristics of a genotype B strain. This genotype comprises bovine Staph. aureus strains exclusively associated with very high within-herd prevalence of mastitis and has been described as a major contaminant in Swiss raw milk Cheese. It is therefore highly likely that the raw milk used for Tomme production was heavily contaminated with Staph. aureus and that levels further increased due to growth of the organism and physical concentration effects during the Cheese-making process. Only a few staphylococcal food poisoning outbreaks involving raw milk products have been described. Still, in view of this outbreak and the possible occurrence of other foodborne pathogens in bovine milk, consumption of raw milk and Soft Cheese produced from raw milk constitutes a health risk, particularly when young children or other members of sensitive populations are involved.
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outbreak of staphylococcal food poisoning among children and staff at a swiss boarding school due to Soft Cheese made from raw milk
Journal of Dairy Science, 2015Co-Authors: Sophia Johler, Jorg Hummerjohann, Delphine Weder, Claude Bridy, Marieclaude Huguenin, Luce Robert, Roger StephanAbstract:Abstract On October 1, 2014, children and staff members at a Swiss boarding school consumed Tomme, a Soft Cheese produced from raw cow milk. Within the following 7h, all 14 persons who ingested the Cheese fell ill, including 10 children and 4 staff members. Symptoms included abdominal pain and violent vomiting, followed by severe diarrhea and fever. We aim to present this food poisoning outbreak and characterize the causative agent. The duration of the incubation period was dependent of the age of the patient: 2.5h in children under 10 yr of age, 3.5h in older children and teenagers, and 7h in adults. The Soft Cheese exhibited low levels of staphylococcal enterotoxin (SE) A (>6ng of SEA/g of Cheese) and high levels of staphylococcal enterotoxin D (>200ng of SED/g of Cheese). Counts of 10 7 cfu of coagulase-positive staphylococci per gram of Cheese were detected, with 3 different Staphylococcus aureus strains being present at levels >10 6 cfu/g. The 3 strains were characterized using spa typing and a DNA microarray. An enterotoxin-producing strain exhibiting sea and sed was identified as the source of the outbreak. The strain was assigned to spa type tbl 3555 and clonal complex 8, and it exhibited genetic criteria consistent with the characteristics of a genotype B strain. This genotype comprises bovine Staph. aureus strains exclusively associated with very high within-herd prevalence of mastitis and has been described as a major contaminant in Swiss raw milk Cheese. It is therefore highly likely that the raw milk used for Tomme production was heavily contaminated with Staph. aureus and that levels further increased due to growth of the organism and physical concentration effects during the Cheese-making process. Only a few staphylococcal food poisoning outbreaks involving raw milk products have been described. Still, in view of this outbreak and the possible occurrence of other foodborne pathogens in bovine milk, consumption of raw milk and Soft Cheese produced from raw milk constitutes a health risk, particularly when young children or other members of sensitive populations are involved.
Annick Ostyn - One of the best experts on this subject based on the ideXlab platform.
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first evidence of a food poisoning outbreak due to staphylococcal enterotoxin type e france 2009
Eurosurveillance, 2010Co-Authors: Annick Ostyn, M L De Buyser, F Guillier, J Groult, B Felix, S Salah, G Delmas, Jacquesantoine HennekinneAbstract:At the end of 2009, six food poisoning outbreaks caused by staphylococci were reported in France. Soft Cheese made from unpasteurised milk was found to be the common source of the outbreaks. Staphylococcal enterotoxin type E was identified and quantified in the Cheese using both official and confirmatory methods of the European Union Reference Laboratory (EU-RL). To our knowledge, this is the first report of food poisoning outbreaks caused by staphylococcal enterotoxin type E in France.
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first evidence of a food poisoning outbreak due to staphylococcal enterotoxin type e france 2009
Eurosurveillance, 2010Co-Authors: Annick Ostyn, M L De Buyser, F Guillier, J Groult, B Felix, S Salah, G Delmas, Jacquesantoine HennekinneAbstract:At the end of 2009, six food poisoning outbreaks caused by staphylococci were reported in France. Soft Cheese made from unpasteurised milk was found to be the common source of the outbreaks. Staphylococcal enterotoxin type E was identified and quantified in the Cheese using both official and confirmatory methods of the European Union Reference Laboratory (EU-RL). To our knowledge, this is the first report of food poisoning outbreaks caused by staphylococcal enterotoxin type E in France.
Delphine Weder - One of the best experts on this subject based on the ideXlab platform.
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outbreak of staphylococcal food poisoning among children and staff at a swiss boarding school due to Soft Cheese made from raw milk
Journal of Dairy Science, 2015Co-Authors: Sophia Johler, Jorg Hummerjohann, Delphine Weder, Claude Bridy, Marieclaude Huguenin, Luce Robert, Roger StephanAbstract:Abstract On October 1, 2014, children and staff members at a Swiss boarding school consumed Tomme, a Soft Cheese produced from raw cow milk. Within the following 7h, all 14 persons who ingested the Cheese fell ill, including 10 children and 4 staff members. Symptoms included abdominal pain and violent vomiting, followed by severe diarrhea and fever. We aim to present this food poisoning outbreak and characterize the causative agent. The duration of the incubation period was dependent of the age of the patient: 2.5h in children under 10 yr of age, 3.5h in older children and teenagers, and 7h in adults. The Soft Cheese exhibited low levels of staphylococcal enterotoxin (SE) A (>6ng of SEA/g of Cheese) and high levels of staphylococcal enterotoxin D (>200ng of SED/g of Cheese). Counts of 10 7 cfu of coagulase-positive staphylococci per gram of Cheese were detected, with 3 different Staphylococcus aureus strains being present at levels >10 6 cfu/g. The 3 strains were characterized using spa typing and a DNA microarray. An enterotoxin-producing strain exhibiting sea and sed was identified as the source of the outbreak. The strain was assigned to spa type tbl 3555 and clonal complex 8, and it exhibited genetic criteria consistent with the characteristics of a genotype B strain. This genotype comprises bovine Staph. aureus strains exclusively associated with very high within-herd prevalence of mastitis and has been described as a major contaminant in Swiss raw milk Cheese. It is therefore highly likely that the raw milk used for Tomme production was heavily contaminated with Staph. aureus and that levels further increased due to growth of the organism and physical concentration effects during the Cheese-making process. Only a few staphylococcal food poisoning outbreaks involving raw milk products have been described. Still, in view of this outbreak and the possible occurrence of other foodborne pathogens in bovine milk, consumption of raw milk and Soft Cheese produced from raw milk constitutes a health risk, particularly when young children or other members of sensitive populations are involved.
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outbreak of staphylococcal food poisoning among children and staff at a swiss boarding school due to Soft Cheese made from raw milk
Journal of Dairy Science, 2015Co-Authors: Sophia Johler, Jorg Hummerjohann, Delphine Weder, Claude Bridy, Marieclaude Huguenin, Luce Robert, Roger StephanAbstract:Abstract On October 1, 2014, children and staff members at a Swiss boarding school consumed Tomme, a Soft Cheese produced from raw cow milk. Within the following 7h, all 14 persons who ingested the Cheese fell ill, including 10 children and 4 staff members. Symptoms included abdominal pain and violent vomiting, followed by severe diarrhea and fever. We aim to present this food poisoning outbreak and characterize the causative agent. The duration of the incubation period was dependent of the age of the patient: 2.5h in children under 10 yr of age, 3.5h in older children and teenagers, and 7h in adults. The Soft Cheese exhibited low levels of staphylococcal enterotoxin (SE) A (>6ng of SEA/g of Cheese) and high levels of staphylococcal enterotoxin D (>200ng of SED/g of Cheese). Counts of 10 7 cfu of coagulase-positive staphylococci per gram of Cheese were detected, with 3 different Staphylococcus aureus strains being present at levels >10 6 cfu/g. The 3 strains were characterized using spa typing and a DNA microarray. An enterotoxin-producing strain exhibiting sea and sed was identified as the source of the outbreak. The strain was assigned to spa type tbl 3555 and clonal complex 8, and it exhibited genetic criteria consistent with the characteristics of a genotype B strain. This genotype comprises bovine Staph. aureus strains exclusively associated with very high within-herd prevalence of mastitis and has been described as a major contaminant in Swiss raw milk Cheese. It is therefore highly likely that the raw milk used for Tomme production was heavily contaminated with Staph. aureus and that levels further increased due to growth of the organism and physical concentration effects during the Cheese-making process. Only a few staphylococcal food poisoning outbreaks involving raw milk products have been described. Still, in view of this outbreak and the possible occurrence of other foodborne pathogens in bovine milk, consumption of raw milk and Soft Cheese produced from raw milk constitutes a health risk, particularly when young children or other members of sensitive populations are involved.
