Facebook posts helped alert public health officials to a strep throat outbreak among a high school dance team in 2012, and DNA fingerprinting led investigators to pasta prepared by a previously ill parent as the likely source. Although strep throat, or Group A Streptococcus (GAS) pharyngitis, usually spreads from person to person by droplets, foodborne transmission is possible, as a report published online in Clinical Infectious Diseases found. The most common form of GAS illness is strep throat, but some cases can have more severe consequences.
Among 63 people who consumed food at a Minnesota high school dance team banquet, 18 came down with strep throat less than three days later. When multiple posts soon appeared on the teams Facebook page about ill dance team members and relatives, a parent contacted the state health department.
After interviewing approximately 100 people by telephonethose who attended the banquet, household contacts of attendees, and those who did not attend but ate banquet leftoversand conducting DNA typing of bacterial strains isolated from those who became ill, lead report author Sarah Kemble, MD, and her team of investigators at the Minnesota Department of Health narrowed the possible source of the outbreak to cooked pasta served at the banquet.
The DNA fingerprints of the strep bacteria isolated from the throats of those who became ill matched those of the bacteria identified in the pasta. In addition, one person who became ill and did not attend the banquet, but who ate some of the leftover pasta brought home by family members who did attend, helped confirm how the bacteria was transmitted. This person had a laboratory-confirmed GAS infection that matched the same DNA fingerprint pattern. No one else in the household had symptoms of strep throat, and throat swabs on all the other household members were negative for the bacteria.
We suspect cooked food was contaminated by respiratory droplets from a person who carried the strep bacteria in the throat when the food was cooling or reheating, Dr. Kemble says. The food probably was not kept hot or cold enough to stop bacterial growth. Both the parent who prepared the pasta and a child in the same household reported having strep throat three weeks before the banquet.Foodborne illness is not limited to diseases that cause vomiting and diarrhea, Kemble notes.
The rapid communication possible within a large group using online social media played an important role in bringing this outbreak to the attention of a parent, who then contacted the health department, Kemble says. A more formalized use of social media for disease surveillance and outbreak investigations may have the potential to benefit public health in some circumstances, the authors noted.
Tips for Reducing the Spread of Foodborne Illness
 Do not prepare food for others if you are ill, especially if you are experiencing diarrhea, vomiting, or have a respiratory infection and are coughing or sneezing. If you are receiving treatment for an illness, ask your doctor how long you should wait after treatment before preparing food for others.
 When preparing food in large batches (e.g., for large groups of people), ensure the food is kept hot or cold. Disease-causing bacteria grow best in the temperature danger zone of 41° F to 140° F.
 Use a thermometer to ensure that food items are meeting proper temperature requirements.
 Educational materials for those cooking for large groups are available from the U.S. Department of Agriculture: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/teach-others/download-materials
Source: Infectious Diseases Society of America (IDSA)
Social Media, DNA Typing Help Identify Source of Foodborne Strep Outbreak
Facebook posts helped alert public health officials to a strep throat outbreak among a high school dance team in 2012, and DNA fingerprinting led investigators to pasta prepared by a previously ill parent as the likely source. Although strep throat, or Group A Streptococcus (GAS) pharyngitis, usually spreads from person to person by droplets, foodborne transmission is possible, as a report published online in Clinical Infectious Diseases found. The most common form of GAS illness is strep throat, but some cases can have more severe consequences.
Among 63 people who consumed food at a Minnesota high school dance team banquet, 18 came down with strep throat less than three days later. When multiple posts soon appeared on the teams Facebook page about ill dance team members and relatives, a parent contacted the state health department.
After interviewing approximately 100 people by telephonethose who attended the banquet, household contacts of attendees, and those who did not attend but ate banquet leftoversand conducting DNA typing of bacterial strains isolated from those who became ill, lead report author Sarah Kemble, MD, and her team of investigators at the Minnesota Department of Health narrowed the possible source of the outbreak to cooked pasta served at the banquet.
The DNA fingerprints of the strep bacteria isolated from the throats of those who became ill matched those of the bacteria identified in the pasta. In addition, one person who became ill and did not attend the banquet, but who ate some of the leftover pasta brought home by family members who did attend, helped confirm how the bacteria was transmitted. This person had a laboratory-confirmed GAS infection that matched the same DNA fingerprint pattern. No one else in the household had symptoms of strep throat, and throat swabs on all the other household members were negative for the bacteria.
We suspect cooked food was contaminated by respiratory droplets from a person who carried the strep bacteria in the throat when the food was cooling or reheating, Dr. Kemble says. The food probably was not kept hot or cold enough to stop bacterial growth. Both the parent who prepared the pasta and a child in the same household reported having strep throat three weeks before the banquet.Foodborne illness is not limited to diseases that cause vomiting and diarrhea, Kemble notes.
The rapid communication possible within a large group using online social media played an important role in bringing this outbreak to the attention of a parent, who then contacted the health department, Kemble says. A more formalized use of social media for disease surveillance and outbreak investigations may have the potential to benefit public health in some circumstances, the authors noted.
Tips for Reducing the Spread of Foodborne Illness
 Do not prepare food for others if you are ill, especially if you are experiencing diarrhea, vomiting, or have a respiratory infection and are coughing or sneezing. If you are receiving treatment for an illness, ask your doctor how long you should wait after treatment before preparing food for others.
 When preparing food in large batches (e.g., for large groups of people), ensure the food is kept hot or cold. Disease-causing bacteria grow best in the temperature danger zone of 41° F to 140° F.
 Use a thermometer to ensure that food items are meeting proper temperature requirements.
 Educational materials for those cooking for large groups are available from the U.S. Department of Agriculture: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/teach-others/download-materials
Source: Infectious Diseases Society of America (IDSA)
FDA Grants Emergency Use Authorization for Pemgarda, COVID-19 Infusion Drug
March 28th 2024In the ongoing fight against COVID-19, the FDA has granted Emergency Use Authorization for Pemgarda, a COVID-19 infusion drug. Read on for more.
Dear Helpdesk: Working in a Toxic Health Care Environment
March 28th 2024Dear Helpdesk is your steadfast companion, offering life coaching and workplace advice from 2 seasoned IPs for some of your most challenging real-life situations. Let us help you navigate the intersection between work and life, guiding you to navigate the dynamic world of infection prevention with confidence and grace. This article is on handling a toxic health care environment.
Product Locator: Spring and Early Mother's Day Gift Guide for Infection Prevention Personnel
March 27th 2024Whether it's a spring holiday, birthdays, or no reason at all, infection prevention personnel love to give and receive gifts that help at the end of a stressful day. Infection Control Today® offers some gift ideas for infection prevention personnel and their families.
Catching Up With Vangie Dennis, AORN 2022-2023 President at AORN 2024
March 26th 2024Infection Control Today (ICT) had the privilege of catching up with Vangie Dennis, MSN, RN, CNOR, CMLSO, at the Association of periOperative Registered Nurses' (AORN’s) International Surgical Conference & Expo 2024. As the former president of AORN and an esteemed figure in perioperative services, Vangie Dennis shared insights into her recent endeavors and the exciting new chapter she's embarked upon.
How To Optimize Your Time Management Strategies for the Busy Infection Preventionist
March 25th 2024Is your calendar resembling a chaotic masterpiece of overlapping tasks? Join the club of infection preventionists striving to balance responsibilities. Dive into proven strategies from a fellow infection preventionist to reclaim control of your time, streamline tasks, and boost productivity effectively. This is an IP Lifeline article.
ICT Observes World Tuberculosis Day 2024: Yes, We Can End TB!
March 24th 2024Infection Control Today observes World Tuberculous Day 2024 and encourages all infection prevention and control personnel to never give up the fight against this age-old disease.
FDA Grants Emergency Use Authorization for Pemgarda, COVID-19 Infusion Drug
March 28th 2024In the ongoing fight against COVID-19, the FDA has granted Emergency Use Authorization for Pemgarda, a COVID-19 infusion drug. Read on for more.
Dear Helpdesk: Working in a Toxic Health Care Environment
March 28th 2024Dear Helpdesk is your steadfast companion, offering life coaching and workplace advice from 2 seasoned IPs for some of your most challenging real-life situations. Let us help you navigate the intersection between work and life, guiding you to navigate the dynamic world of infection prevention with confidence and grace. This article is on handling a toxic health care environment.
Product Locator: Spring and Early Mother's Day Gift Guide for Infection Prevention Personnel
March 27th 2024Whether it's a spring holiday, birthdays, or no reason at all, infection prevention personnel love to give and receive gifts that help at the end of a stressful day. Infection Control Today® offers some gift ideas for infection prevention personnel and their families.
Catching Up With Vangie Dennis, AORN 2022-2023 President at AORN 2024
March 26th 2024Infection Control Today (ICT) had the privilege of catching up with Vangie Dennis, MSN, RN, CNOR, CMLSO, at the Association of periOperative Registered Nurses' (AORN’s) International Surgical Conference & Expo 2024. As the former president of AORN and an esteemed figure in perioperative services, Vangie Dennis shared insights into her recent endeavors and the exciting new chapter she's embarked upon.
How To Optimize Your Time Management Strategies for the Busy Infection Preventionist
March 25th 2024Is your calendar resembling a chaotic masterpiece of overlapping tasks? Join the club of infection preventionists striving to balance responsibilities. Dive into proven strategies from a fellow infection preventionist to reclaim control of your time, streamline tasks, and boost productivity effectively. This is an IP Lifeline article.
ICT Observes World Tuberculosis Day 2024: Yes, We Can End TB!
March 24th 2024Infection Control Today observes World Tuberculous Day 2024 and encourages all infection prevention and control personnel to never give up the fight against this age-old disease.