[Occurrence of enteritis-causing agents in private households--a pilot study]

The increasing occurrence of infectious enteritis caused us to perform a prospective, epidemiological pilotstudy in households, in order to receive informations about the practicability of such a project and the bacteriology of food prepared at home as well. 10 families were asked to gather samples of all foodstuffs consumed during the day in separate containers and to keep them frozen at - 20 degrees C until collected by us once a week. Thus we received 4.683 samples within a 6-months-period. In the laboratory those samples were mixed following Table 2 and examined concerning the occurrence of enteropathogenic bacteria. Additionally we carried out an investigation of kitchensurfaces and -utensils by means of "Rodac"-plates. The evaluation of the food-samples showed no growth of salmonella, shigella, yersinia or campylobacter; however, in 267 samples were found staphylococci, in 191 enterococci, in 388 enterobacteria, in 28 aerobic sporeformers and in 144 fungi. Mainly sausage- and meatproducts appeared to be contaminated by staphylococci, also enterococci and enterobacteria (Fig. 1); other groceries were colonized by these microorganisms only to a minor degree. Fungi and aerobic sporeformers were isolated primarily in salads, bakery- and milkproducts (Fig. 2). Though some of the foodstuffs contained up to 10(5) pathogenes/g (Fig. 5), no cases of gastroenteritis were observed within our families. In case of mishandling (e.g. storage of food in refrigerators with temperatures above 4 degrees C) the development of foodborne enteritis has to be taken into account. The kitchens' examination showed a relatively high degree of contamination with pathogenic resp. potentially pathogenic organisms, represented in Fig. 7 by data obtained from different objects of investigation (surfaces, sinks and cloths).