Hostname: page-component-848d4c4894-2xdlg Total loading time: 0 Render date: 2024-07-02T11:58:01.607Z Has data issue: false hasContentIssue false
  • English
  • Français

An outbreak of Bacillus cereus food -poisoning in Finland associated with boiled rice

Published online by Cambridge University Press:  15 May 2009

Markku Raevuori ,
Tuomo Kiutamo ,
Aimo Niskanen  and
Kalevi Salminen
Markku Raevuori
Affiliation:
Department of Food Hygiene, College of Veterinary Medicine, 00550 helsinki 55, Finland
Tuomo Kiutamo
Affiliation:
Food Research Laboratory, Technical Research Centre of Finland, 02150 Otaniemi, Finland
Aimo Niskanen
Affiliation:
Food Research Laboratory, Technical Research Centre of Finland, 02150 Otaniemi, Finland
Kalevi Salminen
Affiliation:
State Veterinary Medical Institute, 00550 Helsinki 55, Finland
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

A food-poisoning outbreak caused by Bacillus cereus occurred in a Finnish industrial plant in January 1975. Eighteen of the 36 persons who ate a lunch including boiled rice, meat and vegetables became ill. The disease pattern was similar to previously reported short incubation time B. cereus food-poisonings associated with cooked rice. The median incubation time was two hours, the main symptoms being nausea, abdominal pain and vomiting. Rice and certain seasonings were the contaminated raw materials. Gas chromatographic fatty acid analysis of a bacterial cell was used as a diagnostic method as well as to identify a certain strain of B. cereus.

Type
Research Article
Information
Journal of Hygiene , Volume 76 , Issue 3 , June 1976 , pp. 319 - 327
Copyright
Copyright © Cambridge University Press 1976

References

REFERENCES

Casman, E. P. (1967). Staphylococcal food poisoning. Health Laboratory Science 4, 199.Google ScholarPubMed
Casman, E. P., Bennett, R. W., Dorsey, A. E. & Stone, J. E. (1969). The microslide gel double diffusion test for the detection and assay of staphylococcal enterotoxins. Health Laboratory Science 6, 185.Google ScholarPubMed
Gibson, T. & Gordon, R. E. (1974). Bacillus. In Bergey's Manual of Determinative Bacteriology(ed. Buchanan, R. E. and Gibbons, N. E.), 8th ed., p. 529. Baltimore: The Williams & Wilkins Co.Google Scholar
Gilbert, R. J., Stringer, M. F. & Peace, T. C. (1974). The survival and growth of Bacillus cereus in boiled and fried rice in relation to outbreaks of food poisoning. Journal of Hygiene 73, 433.CrossRefGoogle ScholarPubMed
Gilbert, R. J. & Taylor, A. J. (1975). Das Auftreten von Bacillus cereus-Lebensmittelver-giftungen in Grossbritannien. Archiv für Lebensmittelhygiene 26, 38.Google Scholar
Glatz, B. A. & Goepfert, J. M. (1973). Extracellular factor synthesized by Bacillus cereus which evokes dermal reaction in guinea pigs. Infection and Immunity 8, 25.CrossRefGoogle ScholarPubMed
Goepfert, J. M., Spira, W. M. & Kim, H. U. (1972). Bacillus cereus: food poisoning organism. A review. Journal of Milk and Food Technology 35, 213.CrossRefGoogle Scholar
Hauge, S. (1950). Matforgiftningen fremkalt av Bacillus cereus. Nordisk Hygienisk Tidskrift 31, 189.Google Scholar
Kim, H. U. & Goepfert, J. M. (1971). Occurrence of Bacillus cereus in selected dry food products. Journal of Milk and Food Technology 34, 12.CrossRefGoogle Scholar
Lefebvre, A., Gregoire, C. A., Brabant, W. & Todd, E. (1973). Suspected Bacillus cereus food poisoning. Epidemiological Bulletin, Canada 17, 108.Google Scholar
Midura, T., Gerber, M., Wood, R. & Leonard, A. R. (1970). Outbreak of food poisoning caused by Bacillus cereus. Public Health Reports, Washington 85, 45.CrossRefGoogle ScholarPubMed
Mortimer, P. R. & McCann, G. (1974). Food poisoning episodes associated with Bacillus cereus in fried rice. Lancet i, 1043.CrossRefGoogle Scholar
Niskanen, A., Kiutamo, T., Mälkki, Y. & Nikkilä, E. (1975). Nachweis von Bacillus cereus in Lebensmitteln: Gaschromatographische Analyse der Zusammensetzung der bakteriellen Fettsauren. Archiv für Lebensmittelhygiene 26, 15.Google Scholar
Nygren, B. (1962). Phospholipase C-producing bacteria and food poisoning. Acta pathologica et microbiologica scandinavica, Supplementum 160, 1.Google Scholar
Public Health Laboratory Service (1972). Food poisoning associated with Bacillus cereus. British Medical Journal i, 189.Google Scholar
Public Health Laboratory Service (1973). Bacillus cereus food poisoning. British Medical Journal iii, 647.Google Scholar
Raevuori, M. & Genigeorgis, C. (1975). Effect of pH and sodium chloride on growth of Bacillus cereus in laboratory media and certain foods. Applied Microbiology 29, 68.CrossRefGoogle ScholarPubMed
Reiser, R., Conaway, D. & Bergdoll, M. S. (1974). Detection of staphylococcal enterotoxins in foods. Applied Microbiology 27, 83.CrossRefGoogle ScholarPubMed
Remington, R. D. & Schork, M. A. (1970). Statistics with Applications to the Biological and Health Sciences, p. 242. Englewood Cliffs: Prentice-Hall Inc.Google Scholar
Spira, W. M. & Goepfert, J. M. (1972). Bacillus cereus-induced accumulation in rabbit ileal loops. Applied Microbiology 24, 341.CrossRefGoogle ScholarPubMed
Taylor, A. J. & Gilbert, R. J. (1975). Bacillus cereus food poisoning: a provisional serotyping scheme. Journal of Medical Microbiology 8, 543.CrossRefGoogle ScholarPubMed
Todd, E., Park, C., Clecner, B., Fabricius, A., Edwards, D. & Ewan, P. (1974). Two outbreaks of Bacillus cereus food poisoning in Canada. Canadian Journal of Public Health 65, 109.Google ScholarPubMed
U.S. Department of Health, Education, and Welfare. Center for Disease Control (1973). Bacillus cereus food poisoning – United Kingdom. Morbidity and Mortality Weekly Report 22, 348.Google Scholar