Staphylococcus and Streptococcus Carriers. Sources of Food-borne Outbreaks in War Industry

Abstract

W HEREAS enteric infections form the principal type 1 of foodborne disease prevalent in Continental Europe, in the United States staphylococcal food poisoning 2 is probably the most common of all food-borne diseases. Since this disease is not reportable, we have no accurate knowledge as to the actual number of cases occurring annually. The control of food-borne disease is not only the concern of the -epidemiologist 3 and of the public health officials, but also of every physician, food handler, and citizen, especially now that we are engaged in total war. Gastrointestinal diseases are a major cause of absenteeism in industry. McGee and Creger 4 determined that 18.6 per cent of 40,942 days lost by employees of a Hercules Powder Company plant in New Jersey in 1941 were due to gastrointestinal disturbances. Of 5,402 absences from work, 24 per cent were due to this group of diseases. Of the 7,605 days lost from diseases of the digestive tract, 30.6 per cent were from