{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,31]],"date-time":"2025-12-31T07:33:54Z","timestamp":1767166434062,"version":"build-2238731810"},"reference-count":34,"publisher":"American Society for Microbiology","issue":"5","license":[{"start":{"date-parts":[[2018,5,1]],"date-time":"2018-05-01T00:00:00Z","timestamp":1525132800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["J Clin Microbiol"],"published-print":{"date-parts":[[2018,5]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    In September 2016, 140 patients with primary symptoms of sore throat and fever were identified in a school dormitory in Osaka, Japan. Epidemiological and laboratory investigations determined that these symptomatic conditions were from a foodborne outbreak of group G streptococcus (GGS), with GGS being isolated from samples from patients, cooks, and foods. The strain of GGS was identified as\n                    <jats:named-content content-type=\"genus-species\">Streptococcus dysgalactiae<\/jats:named-content>\n                    subsp.\n                    <jats:named-content content-type=\"genus-species\">equisimilis<\/jats:named-content>\n                    of two\n                    <jats:italic>emm<\/jats:italic>\n                    types (\n                    <jats:italic>stG652.0<\/jats:italic>\n                    and\n                    <jats:italic>stC36.0<\/jats:italic>\n                    ). The causative food, a broccoli salad, was contaminated with the two types of\n                    <jats:named-content content-type=\"genus-species\">S. dysgalactiae<\/jats:named-content>\n                    subsp.\n                    <jats:named-content content-type=\"genus-species\">equisimilis<\/jats:named-content>\n                    , totaling 1.3 \u00d7 10\n                    <jats:sup>4<\/jats:sup>\n                    CFU\/g. Pulsed-field gel electrophoresis (PFGE) of samples from patients, cooks, and foods produced similar band patterns among samples with the same\n                    <jats:italic>emm<\/jats:italic>\n                    type. This result suggested the possibility of exposure from the contaminated food. The average onset time was 44.9 h and the prevalence rate was 62%. This is the first report to identify the causative food of a foodborne outbreak by\n                    <jats:named-content content-type=\"genus-species\">Streptococcus dysgalactiae<\/jats:named-content>\n                    subsp.\n                    <jats:named-content content-type=\"genus-species\">equisimilis<\/jats:named-content>\n                    .\n                  <\/jats:p>","DOI":"10.1128\/jcm.01884-17","type":"journal-article","created":{"date-parts":[[2018,2,27]],"date-time":"2018-02-27T06:09:48Z","timestamp":1519711788000},"update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":5,"title":["Foodborne Outbreak of Group G Streptococcal Pharyngitis in a School Dormitory in Osaka, Japan"],"prefix":"10.1128","volume":"56","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9296-0348","authenticated-orcid":false,"given":"Takahiro","family":"Yamaguchi","sequence":"first","affiliation":[{"name":"Osaka Institute of 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