title: Staphylococcal poisoning foodborne outbreak: epidemiological investigation and strain genotyping.
abstract: In June 2011, an outbreak of Staphylococcus aureus enterotoxin food poisoning gastroenteritis occurred in Turin, Italy, following a catered dinner party at a private home. Within a few hours, 26 of the 47 guests experienced gastrointestinal illness, and 9 were hospitalized. A retrospective cohort study using a standardized questionnaire was carried out, and the risk ratios for each food item were calculated. The analysis indicated consumption of seafood salad as the most probable cause of the outbreak (risk ratio = 11.72; 95 % confidence interval, 1.75 to 78.54). Biological samples were collected from four of the hospitalized guests (stool and vomit), nasal mucosa swabs from three food handlers employed with the caterer, and available food residuals. All stool and vomit samples tested positive for enterotoxigenic S. aureus. As residues of the seafood salad were no longer available for sampling, suspected contamination could not be verified. However, no other food was found contaminated by S. aureus or its enterotoxins. All isolates from the biological samples were characterized at the genomic level by means of two multiplex PCR protocols to determine the presence of genes encoding staphylococcal enterotoxins, pulsed-field gel electrophoresis and staphylococcal protein A gene (spa) typing to describe their genetic profiles. All the isolates presented genes encoding SEA and SEI; the pulsed-field gel electrophoresis genetic profiles revealed the same pulsotype in the microorganism isolated from the hospitalized guests as in one of the isolates from a food handler's nasal mucosa, and the spa typing analysis reported two closely related spa types (t701 and t267), implicating the food handler as the most likely outbreak source.
authors.affiliation: National Reference Laboratory Stafilococchi coagulasi positivi compreso S. aureus-Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta, via Bologna, 148-10154 Torino, Italy.
authors.forename: S
authors.initials: S
authors.lastname: Gallina
authors.forename: D M
authors.initials: DM
authors.lastname: Bianchi
authors.forename: A
authors.initials: A
authors.lastname: Bellio
authors.forename: C
authors.initials: C
authors.lastname: Nogarol
authors.forename: G
authors.initials: G
authors.lastname: Macori
authors.forename: T
authors.initials: T
authors.lastname: Zaccaria
authors.forename: F
authors.initials: F
authors.lastname: Biorci
authors.forename: E
authors.initials: E
authors.lastname: Carraro
authors.forename: L
authors.initials: L
authors.lastname: Decastelli
mesh_terms: D004269:DNA, Bacterial / Q000032:analysis / Q000235:genetics; D004196:Disease Outbreaks; D016521:Electrophoresis, Gel, Pulsed-Field; D004768:Enterotoxins / Q000096:biosynthesis*; D005511:Food Handling; D005838:Genotype; D006801:Humans; D007558:Italy / Q000453:epidemiology; D012189:Retrospective Studies; D017747:Seafood / Q000382:microbiology*; D013202:Staphylococcal Food Poisoning / Q000453:epidemiology* / Q000235:genetics; D013211:Staphylococcus aureus / Q000145:classification / Q000302:isolation & purification* / Q000378:metabolism; D000078329:Workforce
chemical_list: D004269:DNA, Bacterial; D004768:Enterotoxins