Streptococcus is a bacterium that causes a number of diseases, including food poisoning. It is categorized in Groups A, B, C, D, F, and G. Groups A and D can be transmitted to humans via food. Group A includes S. pyogenes and causes septic sore throat and scarlet fever as well as other pyogenic and septicemic infections. Group D includes S. faecalis , S. faecium , S. durans , S. avium , and S. bovis and may produce a clinical syndrome similar to staphylococcal intoxication.
Group A symptoms occur in 1-3 days and include:
Group D symptoms occur in 2-36 hours and include:
Group A is diagnosed through a lab culture of nasal and throat swabs, pus, sputum, blood, suspect food, environmental samples. Group D is diagnosed through a lab culture of stool samples, blood, and suspect food.
Group A: Food sources include milk, ice cream, eggs, steamed lobster, ground ham, potato salad, egg salad, custard, rice pudding, and shrimp salad. In almost all cases, the foodstuffs were allowed to stand at room temperature for several hours between preparation and consumption. Entrance into the food is the result of poor hygiene, ill food handlers, or the use of unpasteurized milk.
Group D: Food sources include sausage, evaporated milk, cheese, meat croquettes, meat pie, pudding, raw milk, and pasteurized milk. Entrance into the food chain is due to underprocessing and/or poor and unsanitary food preparation.
Group A infections are low and may occur in any season, whereas Group D infections are variable.
Group A: Streptococcal sore throat is very common, especially in children. Usually it is successfully treated with antibiotics. Complications are rare and the fatality rate is low. Group D: Diarrheal illness is poorly characterized, but is acute and self-limiting.
All individuals are susceptible. No age or race susceptibilities have been found.
Source:
Food and Drug Administration
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