22 sickened; outbreak of Staphylococcal food poisoning from a military unit lunch party

I’ve never served in the military but am proud of the work I’ve done with the U.S. military over the years on food safety training, and have met a lot of great people.

But, as the U.S. Centers for Disease Control reports, on July 30, 2012, the emergency department at a military hospital was visited by 13 persons seeking care for gastrointestinal illness with onset 2–3 hours after a work lunch party. The hospital responded by opening up temporary evaluation and treatment capacity in primary-care clinics and a progressive-perlo.sausagecare unit and by diverting one patient to a local civilian hospital. An immediate outbreak investigation was conducted by local military public health personnel with assistance from CDC. Initial epidemiologic analysis implicated “perlo” (a chicken, sausage, and rice dish) and bacterial intoxication as the outbreak mechanism. This enabled public health personnel to 1) recommend no further consumption of perlo and 2) reassure appropriate authorities that no additional ill persons likely would be seeking care and advise that nothing more than supportive care of ill persons likely would be required.

After interviewing party attendees, investigators found nine additional persons who met their case definition. Subsequent CDC laboratory analysis of a sample of perlo detected staphylococcal enterotoxin A, supporting the epidemiologic findings. Improper food handling and preparation measures were identified and addressed by the appropriate authorities, who provided additional detailed education on food preparation safety for the persons who prepared the meal.

On July 29, the raw chicken thighs and sausage were defrosted in the microwave. The defrosted chicken thighs were cooked in a stock pot of boiling water. After cooling, the chicken was removed from the thigh bones by hand and placed back into the stock pot. Sausage was cooked in a skillet and added to the pot. Onions and other seasonings were sautéed in the sausage oil and added to the pot. To complete the perlo, rice was added to the stock pot and cooked until all remaining water was absorbed. The pot of cooked perlo then was placed in an unheated oven for approximately 8 hours overnight. On the morning of July 30, the perlo was found to be warm. It was transferred to a slow cooker for reheating for approximately 1 hour on a high setting before transport and consumption.

Don’t leave food, especially rice, at room temperature for eight hours. Put it in the fridge. Must not have had a military food safety type at this party, because they know their stuff.