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Food poisoning caused by scombroids: A case-control study.

Gil Rodríguez-Caravaca1, Ana I Hijas-Gómez2, Miguel Á Tejedor-Alonso3

  • 1Preventive Medicine and Public Health Unit, Alcorcon Foundation University Hospital, Madrid, Spain; Department of Preventive Medicine and Public Health, King Juan Carlos University, Alcorcon, Madrid, Spain.

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A hospital food poisoning outbreak was investigated. Fried anchovies were identified as the likely cause of scombroid fish poisoning, prompting swift preventive actions.

Keywords:
Case control studiesFood poisoningOutbreaksPublic healthScombroid toxin

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Area of Science:

  • Foodborne illness epidemiology
  • Public health surveillance
  • Clinical microbiology

Background:

  • Scombroid fish poisoning is a common foodborne illness.
  • Hospital food service outbreaks require rapid investigation to prevent further cases.

Purpose of the Study:

  • To describe the epidemiological features of a scombroid fish poisoning outbreak in a hospital setting.
  • To identify the specific food vehicle responsible for the outbreak.
  • To implement timely control measures.

Main Methods:

  • A case-control study (1:4 ratio) was conducted among hospital patients and staff.
  • Data collection included questionnaires on symptoms and food consumption, and assessment of sanitary control factors.
  • Microbiological studies and mast cell tryptase tests were performed.

Main Results:

  • Four cases and 16 controls were included; 90% of participants were female.
  • The most common symptom was facial and neck erythema (100%).
  • Fried anchovies were identified as the most likely source (Odds Ratio: 34.7; 95% Confidence Interval: 1.50–809.6; p=0.02).
  • Microbiological cultures were negative, and the cold chain was intact.

Conclusions:

  • Rapid epidemiological assessment enabled prompt identification of fried anchovies as the probable cause of the scombroid poisoning outbreak.
  • Effective preventive measures were implemented based on the study findings.
  • This highlights the importance of vigilant food safety monitoring in healthcare facilities.