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A detailed case study of a gastrointestinal illness outbreak that occurred at a workplace holiday party. The investigation, conducted by the rockaway township division of health, involved a thorough epidemiologic analysis, including interviews with attendees, food histories, and laboratory testing. The study identified clostridium perfringens as the causative pathogen, highlighting the importance of proper food handling practices, particularly for potentially hazardous foods. Valuable insights into outbreak investigation methodologies, food safety protocols, and the role of public health agencies in preventing and controlling foodborne illnesses.
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Sausage & Peppers 18 6 24 75% 13 10 23 56.5% 1. Chicken Francese 25 5 30 83% 6 11 17 35% 2. Penne Pasta 21 5 26 80% 10 10 20 50% 0. Salad 15 10 25 60% 16 6 22 72.7% 0. Pepperoni & Cheese 10 1 11 90% 21 15 36 58% 1. String Beans 18 3 21 85. %
Mozzarella & Tomatoes 15 8 23 65% 18 8 26 69% 0. Spinach & Artichoke Dip 9 4 13 69% 20 9 29 68.9% 1. Bagels 17 9 26 65% 14 7 21 66% 0. Cream Cheese 12 5 17 70% 19 12 31 61% 1. Butter 6 6 12 50% 23 9 32 71.8% 0. Olive Platter 6 2 8 75% 20 6 26 76.9 0. Strawberries & Grapes 13 7 20 65% 18 9 27 66% 0. Caramel Cake 5 1 6 83% 21 7 28 75% 1. Almond Cake 12 2 14 85. %
Apple Pie 2 0 2 100% 8 0 8 100% 1 Chocolate Cake 6 4 10 60% 20 5 25 80% 2. Assorted Cookies 15 10 25 60% 16 6 22 72% 0.