STAPHYLOCOCCAL FOOD POISONING ABOARD A COMMERCIAL AIRCRAFT

@article{Eisenberg1975STAPHYLOCOCCALFP,
  title={STAPHYLOCOCCAL FOOD POISONING ABOARD A COMMERCIAL AIRCRAFT},
  author={Mickey S. Eisenberg and Knud Gaarslev and WilliamJ. Brown and Marcus Horwitz and DianneL. Hill},
  journal={The Lancet},
  year={1975},
  volume={306},
  pages={595-599}
}
An outbreak of influenza aboard a commercial airliner.
TLDR
Virus antigenically similar to A/Texas/1/77(H3N2) was isolated from 8 of 31 passengers cultured, and 20 of 22 ill persons tested had serologic evidence of infection with this virus.
Genotypes and enterotoxicity of Staphylococcus aureus isolated from the hands and nasal cavities of flight-catering employees.
TLDR
Nasal sampling is a good way to detect S. aureus carriers, whereas hand sampling may fail to reveal carriers, and a high proportion of enterotoxigenic strains show that a food handler harboring S.aureus must be considered a potential source of enteringotoxic strains for airline meals.
HYGIENIC QUALITY OF FOODS SERVED ON AIRCRAFT
TLDR
Significant differences were detected in the microbiological quality of the meals depending on the meal preparing country, and the final re-heating of hot meals on board is likely to reduce the microbial risk associated with foodborne pathogens.
Staphylococcal Food Poisoning
Food-poisoning and commercial air travel.
Staphylococcus aureus and its food poisoning toxins: characterization and outbreak investigation.
TLDR
The worldwide story of SFP outbreaks, the characteristics and behaviour of S. aureus in food environment, the toxinogenic conditions and characteristics of SEs, and currently available methods used to characterize staphylococcal outbreaks are focused on.
Distribution of enterotoxigenic Staphylococcus aureus in ready-to-eat foods in eastern Nigeria.
  • T. Sokari
  • Biology, Medicine
    International journal of food microbiology
  • 1991
Staphylococcus aureus and Staphylococcal Food-Borne Disease: An Ongoing Challenge in Public Health
TLDR
An overview of Staphylococcal food-borne disease, contributing factors, risk that it imposes to the consumers, current research gaps, and preventive measures are provided.
Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 2. Description of outbreaks by size, severity, and settings.
This article is the second in a series of several by members of the Committee on the Control of Foodborne Illness of the International Association of Food Protection, and it continues the analysis of
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Ninety-five outbreaks of staphylococcal food poisoning in 1955 and 1956, reported in the weekly communicable disease summaries issued by the Public Health Service, were surveyed.
An outbreak of cholera in Australia due to food served in flight on an international aircraft
TLDR
Current cholera immunization appeared to play a significant role in preventing symptoms of the disease, but it did not prevent a person becoming a carrier of the organism.