{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2023,8,19]],"date-time":"2023-08-19T01:22:40Z","timestamp":1692408160029},"reference-count":4,"publisher":"Cambridge University Press (CUP)","issue":"2","license":[{"start":{"date-parts":[[2009,10,19]],"date-time":"2009-10-19T00:00:00Z","timestamp":1255910400000},"content-version":"unspecified","delay-in-days":9149,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":["journals.cambridge.org"],"crossmark-restriction":true},"short-container-title":["J. Hyg."],"published-print":{"date-parts":[[1984,10]]},"abstract":"<jats:title>Summary<\/jats:title><jats:p>Thirty six people suffered from severe vomiting and diarrhoea 15 min to 3 h after eating vanilla slices from the same bakery. Five patients were admitted to hospital, and one developed unusual skin lesions after admission. <jats:italic>Staphylococcus aureus<\/jats:italic> was isolated in large numbers from vanilla slices of the same batch as those giving rise to symptoms, and from five faecal specimens obtained from affected persons. <jats:italic>Bacillus cereus<\/jats:italic> and <jats:italic>Bacillus subtilis<\/jats:italic> were also isolated from the slices. Unbaked custard provides an ideal environment for bacterial multiplication, especially when (as on this occasion) the ambient temperature is persistently high.<\/jats:p>","DOI":"10.1017\/s0022172400064937","type":"journal-article","created":{"date-parts":[[2009,10,19]],"date-time":"2009-10-19T08:57:16Z","timestamp":1255942636000},"page":"377-380","update-policy":"http:\/\/dx.doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":8,"title":["Unusually severe food poisoning from vanilla slices"],"prefix":"10.1017","volume":"93","author":[{"given":"Patricia A.","family":"Fenton","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"K. W.","family":"Dobson","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"A.","family":"Eyre","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"M. W.","family":"McKendrick","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"56","published-online":{"date-parts":[[2009,10,19]]},"reference":[{"key":"S0022172400064937_ref004","doi-asserted-by":"publisher","DOI":"10.1017\/S002217240005628X"},{"key":"S0022172400064937_ref002","doi-asserted-by":"publisher","DOI":"10.1016\/S0140-6736(77)90133-7"},{"key":"S0022172400064937_ref003","volume-title":"Isolation and Identification Methods for Food Poisoning","volume":"17","author":"Kramer","year":"1982"},{"key":"S0022172400064937_ref001","doi-asserted-by":"publisher","DOI":"10.1136\/pgmj.50.588.603"}],"container-title":["Journal of Hygiene"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S0022172400064937","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2019,5,23]],"date-time":"2019-05-23T15:38:39Z","timestamp":1558625919000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.cambridge.org\/core\/product\/identifier\/S0022172400064937\/type\/journal_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[1984,10]]},"references-count":4,"journal-issue":{"issue":"2","published-print":{"date-parts":[[1984,10]]}},"alternative-id":["S0022172400064937"],"URL":"https:\/\/doi.org\/10.1017\/s0022172400064937","relation":{},"ISSN":["0022-1724"],"issn-type":[{"value":"0022-1724","type":"print"}],"subject":[],"published":{"date-parts":[[1984,10]]},"assertion":[{"value":"Cambridge University Press 1984","name":"license","label":"License","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}}]}}