strong suspicion that
we were dealing with
an outbreak of foodborne illness. Although
we could not rule out an environmental source, the lack of illness
in teachers and timing suggested that an environmental source was
unlikely. We were puzzled, however, by the limitation of illness
to only 2 groups of children. The short incubation period and
predominance of vomiting suggested a toxigenic Staphylococcus
infection. Due to age of children and variations in reading and
comprehension levels we opted to obtain information on illness
and food history using an interview technique rather than written
questionnaire.
|
