STAPHYLOCOCCUS AUREUS OUTBREAK INVESTIGATION OF AN ILLINOIS BAKERY

Over 100 individuals were sickened after ingesting an assortment of desserts linked to four staphylococcal food poisoning outbreaks leading investigators to products manufactured by an Illinois bakery. The investigative team identified substantial deviations from the current Good Manufacturing Practice Regulations, 21 CFR Part 110, during multiple visits to the bakery. A total of 299 environmental swabs and 16 raw ingredients were collected for bacteriological analysis. Staphylococcus aureus isolates recovered from these samples were evaluated using either serological or polymerase chain reaction methods for the identification of staphylococcal enterotoxins SEA-SEE, SEG-SEI, SE-like SElJ-SElU or their respective genes, and for PantonValentine leukocidin cytotoxin. A raw ingredient and 16% of the environmental samples revealed the presence of enterotoxigenic S. aureus capable of producing diverse combinations of toxins. Antimicrobial susceptibility testing found that all S. aureus isolates were resistant to one or more agent(s). Pulsed field gel electrophoresis characterization of the isolates identified six pattern types.