1991 Volume 7 Issue 3 Pages 151-157
An outbreak of food poisoning caused by Salmonella sp. (1) Champaign occurred in children joined for a Bon festival party in Hiroshima Prefecture in August 1988. It involved 330 patients among 550 children who had eaten roast cuttlefish “yaki-ika”. This is the first report on food poisoning caused by Salmonella sp. (1) Champaign. The mean incubation time was 34.5 hr and the major clinical symptoms were diarrhea (91.8%), abdominal pain (78.8%), fever (44.2%) and headache (39.1%).
The incriminated “yaki-ika” was cooked after thawing the frozen cuttlefish at ambient temperature for 27-30 hr, during which period contamination and proliferation of the causative organism may have occurred. S. Champaign increased in number to 6-7 log10/ml at 20°C for 27 hr in the extract of cuttlefish. The maximum temperature of the body cavity of the cuttlefish reached 78°C during boiling for 5 min, but the retention time at 60°C or above in the cavity was 8.5 min. Linear reduction of S. Champaign under boilng was calculated at log10Y (cells) =-0.68T (min) +7.33 and the D90 value 1.47 min.
