{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2023,11,11]],"date-time":"2023-11-11T00:58:40Z","timestamp":1699664320319},"reference-count":86,"publisher":"Oxford University Press (OUP)","issue":"588","license":[{"start":{"date-parts":[[1974,10,1]],"date-time":"1974-10-01T00:00:00Z","timestamp":149817600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/pages\/standard-publication-reuse-rights"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[1974,10,1]]},"abstract":"<jats:title>Summary<\/jats:title><jats:p>Staphylococcal food poisoning and botulism are caused by the ingestion of food containing exotoxins. Outbreaks of both are still a problem in many countries. This paper attempts to summarize information relating to these illnesses, together with advice on how their incidence may be reduced, or better still prevented.<\/jats:p>","DOI":"10.1136\/pgmj.50.588.603","type":"journal-article","created":{"date-parts":[[2008,12,29]],"date-time":"2008-12-29T20:31:39Z","timestamp":1230582699000},"page":"603-611","source":"Crossref","is-referenced-by-count":21,"title":["Staphylococcal food poisoning and botulism"],"prefix":"10.1093","volume":"50","author":[{"given":"R J","family":"Gilbert","sequence":"first","affiliation":[{"name":"Food Hygiene Laboratory, Central Public Health Laboratory , Colindale Avenue, London NW9 5HT"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"286","published-online":{"date-parts":[[1974,10,1]]},"reference":[{"key":"ref_1","author":"Casman; Bennett","year":"1965","unstructured":"Casman and Bennett (1965) Bergdoll (1969) Gilbert et al. (1972) Raj and Bergdoll (1969)","journal-title":"Gilbert et al. (1972) Raj and Bergdoll"},{"key":"ref_2","article-title":"Education of the food handler in matters of personal hygiene including the washing of hands. Since it is particularly difficult to free the hands of staphylococci, it is very important that cooked foods should not be handled","unstructured":"Education of the food handler in matters of personal hygiene including the washing of hands. Since it is particularly difficult to free the hands of staphylococci, it is very important that cooked foods should not be handled."},{"key":"ref_3","article-title":"Food handlers with skin infections or lesions and cuts on their hands should not work in processing plants, restaurants, and food preparation areas. Small cuts must be safely covered with really occlusive dressings","unstructured":"Food handlers with skin infections or lesions and cuts on their hands should not work in processing plants, restaurants, and food preparation areas. Small cuts must be safely covered with really occlusive dressings."},{"key":"ref_4","article-title":"Rapid and effective refrigeration of foods such as cooked meats and poultry, milk, cream, cheese and cooked seafoods. Refrigeration will prevent the multiplication of staphylococci and the production of enterotoxin in food","unstructured":"Rapid and effective refrigeration of foods such as cooked meats and poultry, milk, cream, cheese and cooked seafoods. Refrigeration will prevent the multiplication of staphylococci and the production of enterotoxin in food."},{"key":"ref_5","article-title":"All milk and milk products should be pasteurized. The sale ofunpasteurized milk and cream should be actively discouraged or made illegal","unstructured":"All milk and milk products should be pasteurized. The sale ofunpasteurized milk and cream should be actively discouraged or made illegal."},{"key":"ref_6","article-title":"Shops and supermarkets should be discouraged from selling foods in cans having signs of corrosion or damage such as dents","unstructured":"Shops and supermarkets should be discouraged from selling foods in cans having signs of corrosion or damage such as dents."},{"key":"ref_7","article-title":"Maintenance of standards of hygiene in processing plants, during transportation, and by distributors, retailers and consumers. This should include thorough and regular cleaning of surfaces and equipment","unstructured":"Maintenance of standards of hygiene in processing plants, during transportation, and by distributors, retailers and consumers. This should include thorough and regular cleaning of surfaces and equipment."},{"key":"ref_8","first-page":"the","article-title":"Botulism is a neuroparalytic disease affecting both man and animals and is the most dangerous form of bacterial food poisoning often with a high mortality rate. It is caused by the ingestion of food containing the toxin produced by Cl. botulinum. Botulism continues to be a problem in several countries such as the","volume-title":"and Iran (Rouhbakhsh-Khaleghdoust, personal communication). The foods most frequently implicated include raw, smoked and fermented fish products, home-bottled vegetables, meat and fish and home-cured salted and smoked ham","author":"(Matveev, U. S. S. R.","year":"1967","unstructured":"Botulism is a neuroparalytic disease affecting both man and animals and is the most dangerous form of bacterial food poisoning often with a high mortality rate. It is caused by the ingestion of food containing the toxin produced by Cl. botulinum. Botulism continues to be a problem in several countries such as the U.S.S.R. (Matveev et al., 1967), Japan (Sakaguchi, 1969), France (Sebald, 1970), the U.S.A. (Gangarosa et al., 1971) and Iran (Rouhbakhsh-Khaleghdoust, personal communication). The foods most frequently implicated include raw, smoked and fermented fish products, home-bottled vegetables, meat and fish and home-cured salted and smoked ham."},{"key":"ref_9","article-title":"Sept.) 1922-1973","unstructured":"-1969 1970-1972"},{"key":"ref_10","article-title":"15 Center for Disease Control","author":"Gangarosa","year":"1971","unstructured":"-1964 1940-1944 1956-1970 (Sept.) 1922-1973","journal-title":"Matveev et al; 15 Dolman"},{"key":"ref_11","article-title":"Nine cases of botulism from wound infections have been reported between 1951 and 1972","year":"1973","unstructured":"Gangarosa et al. (1971) 15 Center for Disease Control (1971, 1973a) 95 Matveev et al. (1967) 15 Dolman (1964) 4 Sebald (1970)"},{"key":"ref_12","article-title":"Destruction of the spores by heat or irradiation","volume-title":"inhibition of growth by (a) reduction of the pH (b) reduction of the temperature by refrigeration or freezing (c) limitation of the water content by drying or by the addition of salt or sugar (d) addition of inhibitory substances such as sodium nitrite; (3) inactivation of preformed toxin by cooking foods before consumption","year":"(2)","unstructured":"* Nine cases of botulism from wound infections have been reported between 1951 and 1972 (Merson and Dowell, 1973)."},{"key":"ref_13","first-page":"216","article-title":"In: Discussion on food poisoning","volume":"42","author":"ALLISON, V.D.","year":"1949","unstructured":"Destruction of the spores by heat or irradiation; (2) inhibition of growth by (a) reduction of the pH (b) reduction of the temperature by refrigeration or freezing (c) limitation of the water content by drying or by the addition of salt or sugar (d) addition of inhibitory substances such as sodium nitrite; (3) inactivation of preformed toxin by cooking foods before consumption.","journal-title":"Proceedings of the Royal Society of Medicine"},{"key":"ref_14","first-page":"359","article-title":"Staphylococcal intoxications","author":"ANGELOTTI, R.","year":"1969","unstructured":"ALLISON, V.D. (1949) In: Discussion on food poisoning. Proceedings of the Royal Society of Medicine, 42, 216."},{"key":"ref_15","first-page":"356","article-title":"Nitrite, nitrosamines and cancer","volume":"24","author":"AUNE, T.","year":"1972","unstructured":"ANGELOTTI, R. (1969) Staphylococcal intoxications. In: Foodborne Infections and Intoxications (Ed. by H. Riemann), p. 359. Academic Press: New York.","journal-title":"Nordisk Veterinaermedicin"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"1474","DOI":"10.1021\/bi00857a033","article-title":"Purification and some physicochemical properties of enterotoxin C, Staphylococcus aureus strain 361","volume":"6","author":"AVENA, R.M.; BERGDOLL, M.S.","year":"1967","unstructured":"AUNE, T. (1972) Nitrite, nitrosamines and cancer. Nordisk Veterinaermedicin, 24, 356.","journal-title":"Biochemistry"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"12","DOI":"10.1111\/j.1365-2672.1962.tb01113.x","article-title":"An improved diagnostic and selective medium for isolating coagulase-positive staphylococci","volume":"25","author":"BAIRD-PARKER, A.C.","year":"1962","unstructured":"AVENA, R.M. & BERGDOLL, M.S. (1967) Purification and some physicochemical properties of enterotoxin C, Staphylococcus aureus strain 361. Biochemistry, 6, 1474.","journal-title":"Journal of Applied Bacteriology"},{"key":"ref_18","article-title":"Staphylococcal food poisoning associated with processed peas. Fruit and Vegetable Canning and Quick Freezing Research Association, Chipping Campden","author":"BASHFORD, T.E.; GILLESPY, T.G.; ToMLINSON, A.J.H.","year":"1960","unstructured":"BAIRD-PARKER, A.C. (1962) An improved diagnostic and selective medium for isolating coagulase-positive staphylococci. Journal of Applied Bacteriology, 25, 12."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1016\/S0315-5463(73)73990-0","article-title":"Staphylococcal enterotoxin: a comparative study of serological detection methods","volume":"6","author":"COLLINS, W.S.","year":"1973","unstructured":"BASHFORD, T.E., GILLESPY, T.G. & ToMLINSON, A.J.H. (1960) Staphylococcal food poisoning associated with processed peas. Fruit and Vegetable Canning and Quick Freezing Research Association, Chipping Campden, England.","journal-title":"Canadian Institute of Food Science and Technology Journal"},{"key":"ref_20","first-page":"1","article-title":"The staphylococcal enterotoxins. In: Biochemistry of Some Food-borne Microbial Toxins","author":"BERGDOLL, M.S.","year":"1967","unstructured":"COLLINS, W.S. (1973) Staphylococcal enterotoxin: a comparative study of serological detection methods. 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In: The Microbiological Safety of Food","author":"BERGDOLL, M.S.","year":"1973","unstructured":"BERGDOLL, M.S. (1972) The enterotoxins. In: The Staphylococci (Ed. by J. 0. Cohen), p. 301. Wiley-Interscience: New York."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1481","DOI":"10.1128\/JB.90.5.1481-1485.1965","article-title":"Identification of a new enterotoxin as enterotoxin C","volume":"90","author":"BERGDOLL, M.S.; BORJA, C.R.; AVENA, R.M.","year":"1965","unstructured":"BERGDOLL, M.S. (1973) Enterotoxin detection. In: The Microbiological Safety of Food (Ed. by B. C. Hobbs and J. H. B. Christian), p. 287. Academic Press: London.","journal-title":"Journal of Bacteriology"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"593","DOI":"10.1128\/IAI.4.5.593-595.1971","article-title":"Identification of enterotoxin E","volume":"4","author":"BERGDOLL, M.S.; BORJA, C.R.; ROBBINs, R.; WEIss, K.F.","year":"1971","unstructured":"BERGDOLL, M.S., BORJA, C.R. & AVENA, R.M. (1965) Identification of a new enterotoxin as enterotoxin C. Journal of Bacteriology, 90, 1481.","journal-title":"Infection and Immunity"},{"key":"ref_27","first-page":"334","article-title":"Staphylococcal enterotoxin. Identification of a specific precipitating antibody with enterotoxin-neutralizing property","volume":"83","author":"BERGDOLL, M.S.; SURGALLA, M.J.; DACK, G.M.","year":"1959","unstructured":"BERGDOLL, M.S., BORJA, C.R., ROBBINs, R. & WEIss, K.F. (1971) Identification of enterotoxin E. Infection and Immunity, 4, 593.","journal-title":"Journal of Immunology"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"258","DOI":"10.1136\/vr.87.9.258","article-title":"An outbreak of botulism in broiler chickens","volume":"87","author":"BLANDFORD, T.B.; ROBERTS, T.A.","year":"1970","unstructured":"BERGDOLL, M.S., SURGALLA, M.J. & DACK, G.M. (1959) Staphylococcal enterotoxin. Identification of a specific precipitating antibody with enterotoxin-neutralizing property. 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Journal of Bacteriology, 79, 849.","journal-title":"Health Laboratory Science"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"181","DOI":"10.1128\/AEM.13.2.181-189.1965","article-title":"Detection of staphylococcal enterotoxin in food","volume":"13","author":"CASMAN, E.P.; BENNETT, R.W.","year":"1965","unstructured":"CASMAN, E.P. (1967) Staphylococcal food poisoning. Health Laboratory Science, 4, 199.","journal-title":"Applied Microbiology"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"1875","DOI":"10.1128\/JB.94.6.1875-1882.1967","article-title":"Identification of a fourth staphylococcal enterotoxin, enterotoxin D","volume":"94","author":"CASMAN, E.P.; BENNETT, R.W.; DORSEY, A.E.; ISSA, J.A.","year":"1967","unstructured":"CASMAN, E.P. & BENNETT, R.W. (1965) Detection of staphylococcal enterotoxin in food. 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