Related Experiment Video

Updated: Apr 8, 2026

Author Spotlight: Development of an Enhanced Protocol for Rapid and Accurate Isolation of Campylobacter from Food Products
05:34

Author Spotlight: Development of an Enhanced Protocol for Rapid and Accurate Isolation of Campylobacter from Food Products

Published on: February 23, 2024

3.0K

First Report of a Foodborne Providencia alcalifaciens Outbreak in Kenya

Mohammad Monir Shah1, Erick Odoyo2, Peter S Larson2

  • 1Centre for Infectious Disease Research in Asia and Africa, Institute of Tropical Medicine Nagasaki University, Nagasaki, Japan; Nagasaki University Institute of Tropical Medicine-Kenya Medical Research Institute Project, Nairobi, Kenya; Department of Tumor and Diagnostic Pathology, Nagasaki University Graduate School of Biomedical Sciences, Nagasaki, Japan shah@nagasaki-u.ac.jp ichinose@nagasaki-u.ac.jp.

The American Journal of Tropical Medicine and Hygiene
|July 1, 2015
PubMed

Insights

A Providencia alcalifaciens outbreak caused gastroenteritis in Kenyan children. Poor hygiene and food handling were identified as key factors, highlighting the need for improved sanitation practices.

Area of Science:

  • Microbiology
  • Infectious Diseases
  • Public Health

Background:

  • Providencia alcalifaciens is an emerging bacterial pathogen causing gastroenteritis in children and travelers.
  • Acute gastroenteritis outbreaks pose a significant public health challenge, particularly in resource-limited settings.

Purpose of the Study:

  • To investigate an outbreak of diarrhea caused by Providencia alcalifaciens in Kenya.
  • To identify the source, transmission routes, and contributing factors of the outbreak.

Main Methods:

  • Epidemiological investigation including case finding and interviews.
  • Bacterial isolation and identification of Providencia alcalifaciens.
  • Random Amplified Polymorphic DNA (RAPD) fingerprinting for isolate comparison.

Main Results:

  • Providencia alcalifaciens was isolated from four children with diarrhea.
  • Seven primary and four secondary cases were identified, suggesting person-to-person transmission.
  • Clonal isolates indicated a common source, likely contaminated mashed potatoes due to poor hygiene and handwashing practices.

Conclusions:

  • This is the first reported foodborne infection by Providencia alcalifaciens in Kenya.
  • Inadequate hygiene, food storage, and handwashing practices were the likely causes of the outbreak.
  • Enhanced public health surveillance and hygiene education are crucial to prevent future outbreaks.

More Related Videos

Development of an Electrochemical DNA Biosensor to Detect a Foodborne Pathogen17:16

Development of an Electrochemical DNA Biosensor to Detect a Foodborne Pathogen

Published on: June 3, 2018

14.6K
Detection of Foodborne Bacterial Pathogens from Individual Filth Flies12:54

Detection of Foodborne Bacterial Pathogens from Individual Filth Flies

Published on: February 13, 2015

19.1K

Related Concept Videos

Investigation of Disease Outbreaks01:23

Investigation of Disease Outbreaks

Multistate foodborne outbreaks pose significant public health risks and require meticulous investigation to identify sources and implement control measures. The Centers for Disease Control and Prevention (CDC) utilizes a dynamic seven-step process for these investigations, integrating data from laboratories, interviews, and environmental assessments to protect public health.Outbreak Detection: The detection of multistate outbreaks typically begins with PulseNet, the CDC's national laboratory...
51
Reservoir of Infection01:30

Reservoir of Infection

Infectious diseases arise from intricate interactions between pathogens and their reservoirs. A reservoir of infection refers to the natural habitat where a pathogen lives, grows, and multiplies, serving as a continual source of infection. Reservoirs are broadly classified as either living or nonliving, and each plays a unique role in disease transmission, significantly influencing public health interventions and control strategies.Humans act as reservoirs for a wide array of pathogens,...
45
Bacterial Gastroenteritis01:18

Bacterial Gastroenteritis

Bacterial gastroenteritis, characterized by diarrhea, abdominal cramps, and vomiting, is often caused by ingestion of contaminated food or water and is frequently associated with pathogenic Escherichia coli strains. These microbes exploit two principal mechanisms to inflict disease.Shiga toxin–producing E. coli, also referred to as STEC—notably O157:H7—release Shiga toxins that target ribosomes, blocking protein synthesis. The B subunit of the toxin binds the host glycolipid...
48
Cholera01:25

Cholera

Cholera is an acute gastrointestinal disease caused by the Gram-negative bacterium Vibrio cholerae. It is transmitted primarily via the fecal-oral route through the ingestion of contaminated water or food.Vibrio cholerae is a motile, Gram-negative bacterium of the family Vibrionaceae, primarily associated with waterborne outbreaks in areas with inadequate sanitation. Although over 200 serogroups of V. cholerae exist, only O1 and O139 are responsible for epidemic cholera. The O1 serogroup,...
72
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
285
Microbial Spoilage of Food01:23

Microbial Spoilage of Food

Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
122