The foods could have been stored in favorable temperatures for bacterial growth. Therefore, this paper seeks to evaluate a report on the outbreak of staphylococcal food poisoning in a commercially catered buffet.
Staphylococcus aureus is one of the bacteria commonly found in the nose and skin of a number of healthy people. Notably, it is generic contamination, which constitutes seven different toxins that occasionally result in food poisoning. It is typically transmitted via food products such as cheese and milk when they come into contact with the human body. Therefore, a vast number of individuals affected by staphylococcus food poisoning should be an indication of unhygienic food handling procedures as well as temperature abuse for long.
In June, a number of people had participated in an elite sporting event in Sydney. The commercial catering company that serviced the event served them a buffet of which they experienced gastrointestinal symptoms after eating the meal. The outbreak had occurred on the final day of the event, and it was reportedly less busy at dinner compared to the previous days. In effect, the victims of the poisoning were those who had queued for the dinner service earlier than the rest. Within some hours of eating, they fell ill with symptoms such as diarrhea, vomiting and abdominal cramping (Landau 2010, P.86). As a result, six people were taken to the hospital. The occasion organizer reported that only the earlier dining group had been affected. Regarding the epidemiological investigation conducted, and ethical approval was obtained. Markedly, a hypothesis concerning the cause of the outbreak was developed from several interviews done with the numerous cases in the emergency department (Danielson-Tham 2013, P.250). Consequently, microbiological and environmental investigations were done, even though, no food samples were unavailable. As an alternative, the fecal specimens were collected from five of the victims .and laboratory testing are done. Ultimately, the results showed that food handling policies were in place to prevent contamination and temperature abuse. .