The Journal of Infectious Diseases · 1990 · 29 citations · 13 references
Veterinary MedicineInfectious DiseasesPreventive MedicineFood SafetyFoodborne Disease EpidemiologyOutbreak InvestigationFoodborne InfectionsLiver DiseaseRisk Factors For Foodborne IllnessSurveillance Of Foodborne IllnessViral EpidemiologyViral HepatitisFoodborne Disease PreventionFoodborne Illness EpidemiologyFoodborne VirusesHepatitis A Food SafetyHepatitis A PreventionRiskViral Foodborne HazardsViral Hepatitis Prevention
During July 1988, 68 persons in Chattanooga, Tennessee, developed serologically confirmed hepatitis A. Between 15 June and 3 July, 93% of case-patients ate at a specific restaurant compared with only 3% of the local community. An intravenous drug user who worked as a cook was identified as the source. A case-control study was done to identify the vehicle of transmission. Case-patients were more likely than controls to have eaten hamburger buns and pickles, the only foods routinely handled after cooking. Of the restaurant patrons included in the study, 12 microwaved their food before consumption; none developed clinical illness despite eating large amounts of food handled after cooking. Sandwiches that were not microwaved were significantly associated with illness (odds ratio = 9.6; P less than .02). This epidemiologic evidence suggests that microwaves inactivate hepatitis A virus in food.
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Mechanism of microwave sterilization in the dry state
David K. Jeng, K A Kaczmarek, Archie G. Woodworth et al. · Applied and Environmental Microbiology · 1987 · 133 citations · Full text