c. Why would high cooking temperatures not prevent this disease?
d. What corrective measures would you suggest?
15. Chicken salad was prepared at a food service facility for a large dinner. Personnel
cut up the raw chicken and baked it. The baked chicken was removed from the oven
and further cut into small pieces. It was left to cool at room temperature for the
morning and then refrigerated. During the chicken preparation, personnel were in a
hurry and frequently borrowed utensils from each other. As a result, the same utensils
were used for the raw and baked chicken. Some of the guests at the buffet became ill 6
to 48 hours after eating the chicken. They suffered headaches, followed by abdominal
cramps, diarrhea, vomiting, and fever. A few of the guests had to be hospitalized.
What disease was most likely involved in this outbreak?
Two basic precautions were ignored in the preparation of the chicken. The
two violated precautions were:
16. An employee working at an Army food service facility has a skin infection on his
face. While preparing a ham salad, the employee repeatedly fingers and scrapes at his
face and then touches the pieces of ham. Two to six hours later, many of the soldiers
eating the ham dish become ill with violent nausea, diarrhea, and abdominal pain.
a. What disease did the soldiers most likely have?
b. How was the food contaminated?
c. What would you advise as a preventive measure to avoid further outbreaks?