Source of South African outbreak remains unknown
Nearly 50 people fell ill in South Africa after eating or working in a restaurant, but the investigators could not find the source.
In February 2024, the provincial coordinator of the fight against diseases transmitted by transmitted diseases of the West CAP was informed by the National Institute of Transmitted Diseases (NIDD) of an epidemic of food origin linked to a restaurant.
According to a study by the public health bulletin of South Africa, two initial patients said that they came from a group of five people and all had consumed shrimp during dinner in a CAP restaurant.
The involved restaurant is part of a national franchise specializing in local cuisine, including meat, seafood and poultry. The exit has a space capacity for 150 people and employs more than 50 employees, with an average of 15 in quarter work.
Search for a source
In total, 85 people were contacted: 51 members of the restaurant staff and 34 customers. Among these, 46 were symptomatic: 12 employees and the 34 customers. The case survey forms were filled for 28 people. The median age of symptomatic cases was 35 years, with most of the 30 to 39 years. Fifteen customers were hospitalized, but no death was reported.
Clinical samples, stools or rectal swabs were collected from 49 people and 33 were tested positive for Shigella / E. Coli Entteoinvasif (EIEC). Six were customers and 27 were staff. The available molecular tests could not distinguish between Shigella and EIEC. Eleven employees were symptomatic. Two samples were tested positive for STEC.
An inspection of the restaurant did not identify any problem with the preparation of food or hygiene practices. However, he found an overflowing of cold storage and non-compliance with the first and first output recommendation.
Three food samples – grilled chicken, shrimp risoles and mayonnaise sauce – had positive staphylococci to the coagulase higher than acceptable limits, and mayonnaise was tested positive for Bacillus Cereus. No defined source could be identified. The epidemic ended after closing the restaurant for cleaning, recycling of staff and isolation of sick employees.
The sick staff continued to work
A staff member has presented symptoms, including diarrhea, nausea and vomiting, extreme body pain and weakness. He then improved but again became sick with the same symptoms on February 7, 2024. He was at work during this period. Eight other staff members were symptomatic but continued to work.
The history of food consumed at the restaurant were available for 24 suspect cases: four employees and 20 customers. Eighteen said they consume seafood and 10 had chicken.
The researchers said that the incident highlighted several of the current obstacles encountered during surveys on food of food.
“I hope this study will continue to conversation on the risk and importance of foods of food origin and how they can be avoided. We need Shigella’s direct urgent urgency to guide the responses to the epidemic. It is also crucial for people with food of food origin to seek health care for appropriate diagnosis and treatment, including specimens collection, “said Janine Bezuidet, the diagnosis of the study.
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