Shigellosis at a Caribbean resort. Hamburger and North American origin as risk factors

During a three-week period in 1984, 339 tourists and expatriate employees with diarrhea visited the infirmary at a Caribbean resort club. Epidemiologic studies suggested that over 60% of the 1,893 tourists at the resort club during that time may have been ill. Shigella flexneri 4a was isolated from seven of 18 stool specimens. A few cases of diarrheal illness occurred at the resort club before the onset of the outbreak, which was temporally related to illness in a butcher. North American residence, eating raw or very rare hamburger, having a roommate who was ill and younger age were significantly associated with acquiring disease. Control measures, principally elimination of ill food handlers from the kitchens, were followed by a prompt and marked reduction in new cases. Isolated resorts pose problems in disease control similar to those on cruise ships, with hundreds of foods available, large numbers of short-stay visitors with few outside exposures, and many food handlers in whom pathogens can persist between groups of visitors. Resort clubs can reduce the risk of traveler's diarrhea, without using mass prophylaxis against pathogenic bacteria, by appropriate handling and preparation of food and by surveillance for diarrheal illnesses.