Food-borne staphylococcal intoxication outbreak in Birigüi municipality, São Paulo State
Vol. 65 No. 1 (2006), ORIGINAL ARTICLE
Vol. 65 No. 1 (2006)

Food-borne staphylococcal intoxication outbreak in Birigüi municipality, São Paulo State

ORIGINAL ARTICLE
https://doi.org/10.53393/rial.2006.65.32968
Published 2006-01-07
Aparecida de Fátima Michelin
Universidade Paulista, Laboratório I DIR VI Araçatuba, Araçatuba, SP
Luiz Simeão do Carmo
Universidade Federal de Minas Gerais, Instituto de Ciências Biológicas, Belo Horizonte, MG
Iracilda Zeppone Carlos
Universidade Estadual Paulista, Faculdade de Ciências Farmacêuticas de Araraquara, Araraquara, SP
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Keywords

S. aureus
food-borne intoxication
staphylococcal enterotoxin

How to Cite

1.
Michelin A de F, do Carmo LS, Carlos IZ. Food-borne staphylococcal intoxication outbreak in Birigüi municipality, São Paulo State. Rev Inst Adolfo Lutz [Internet]. 2006 Jan. 7 [cited 2024 May 19];65(1):46-9. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/32968
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Abstract

The present study describes a food-borne intoxication outbreak occurred in the municipality of Birigüi,São Paulo in 1998, which involved approximately 1,800 people, and among them nearly 1,200 wereschool age-children. These individuals had consumed the scholar meal, served at public schools of thatcity. This meal was constituted by the following foods: rice, beans and farofa. Farofa is made of corn orcassava flours toasted in butter or oil; and that one at issue was mixed with, canned peas, canned corngrain, Toscana sausage, and mortadela (large Italian sausage). Positive-coagulase enterotoxin-A producerStaphylococcus was isolated from farofa , and the bacterial populations was at >8,5 x 107 CFU/g. Thisfinding indicated that farofa was the source of food-borne staphylococcal intoxication.

https://doi.org/10.53393/rial.2006.65.32968
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