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Published on: May 6, 2013
[Tonsillopharyngitis outbreak caused by foodborne group A beta-hemolytic Streptococcus]
Juan Nieto Vera1, Estrella Figueroa Murillo, María Victoria Cruz Calderón
1Unidad de Prevención, Promoción y Vigilancia en Salud Pública, Distrito Sanitario Bahía de Cádiz-La Janda, Servicio Andaluz de Salud, Avda. Ramón de Carranza 19, Cádiz, Spain. juan.nieto.sspa@juntadeandalucia.es
Revista Espanola De Salud Publica
|March 7, 2012
Summary
A foodborne outbreak of tonsillopharyngitis caused by Group A Beta-Hemolytic Streptococcus was linked to egg salad. Poor food handling practices likely contributed to the outbreak at a fellowship meeting.
Area of Science:
- Infectious Disease Epidemiology
- Microbiology
- Food Safety
Context:
- An outbreak of tonsillopharyngitis occurred following a fellowship meeting in Andalusia.
- The Epidemiological Surveillance Network in Andalusia (SVEA) was notified of the cases.
- Foodborne tonsillopharyngitis outbreaks, though infrequent, have been documented.
Purpose:
- To epidemiologically characterize the outbreak of tonsillopharyngitis.
- To identify the causative agent and the source of infection.
- To determine contributing factors to the outbreak.
Summary:
- A descriptive analysis and case-control study identified 41 cases of tonsillopharyngitis (31.5% attack rate) among 130 attendees.
- Group A Beta-Hemolytic Streptococcus was isolated from patient samples.
- Egg salad was identified as the most probable source, with a high probability of risk associated with its consumption.
Impact:
- Identified egg salad as the implicated food in a Group A Beta-Hemolytic Streptococcal outbreak.
- Highlighted the role of cross-contamination and poor food handling practices.
- Provides insights into preventing similar foodborne illness outbreaks in communal settings.
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