An Outbreak of Staphylococcus Intoxication (USPHS, 1954)
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- čas přidán 14. 07. 2016
- This film explores the causes and symptoms of a staphylococcus outbreak. The film first shows a number of people becoming ill, and the narrator explains that these people, who had previously attended a dinner hosted by their employer, were now experiencing nausea, vomiting, abdominal cramps, and diarrhea. The patients all see a doctor, who attempts to find the source of the infection. After ruling out all other foods at the dinner party, the investigator is left with chocolate éclairs, which had been ordered from a bakery across town. Lab results proved that the pastries were the culprit. The film then reviews the preparation of the food. Although everything had been done correctly, the baker had a small infection on his finger, which was the original source of the germs. Then, after the pastries left the bakery, the delivery car broke down, meaning that refrigeration of the pastries was postponed while the car was fixed, which allowed the germs to spread, which was illustrated by a simplified animation. The narrator explains that while no one was at fault, the pastries should not have been exposed to staphylococcus germs in the first place, and they should have been refrigerated immediately.
Learn more about this film and search its transcript at NLM Digital Collections: resource.nlm.nih.gov/9609325
Learn more about the National Library of Medicine's historical audiovisuals program at: www.nlm.nih.gov/hmd/collectio...
#medicalhistory #staphylococcus #outbreaks
As a doctor, you should always start your day with a good cigarette.
I laughed when the doctor hung up the phone and lit a butt.
Yuck, I can taste my delivery doctor's hands... My mother smoking, was not a caused, The near crash, was my father's fault. Walking caused me to rotate ini my mother's womb, and the cord wrapped around my neck, making birth traumatic. But, it was my father's cheapness in aero 100 octane gasoline. Seriously, he was a single engine aeroplane pilot. in Yuma A and also a smoker, and he went to perform take off and landings, which makes a pilot, a better pilot, he said, as most incidents, swill occur during take off and landings. True, he ran out of fuel when doing take offs landings, but who landed outside of town. with me yet unborn, him and my mother, touched down, in a Cessna 150, on a seldom used highway, outside of town. My mother & the cheapskate, walked 9 miles back into town. I rotated 360 degrees 2 ad pone half times. I was wrapped in tightly, and forceps were used... I got the first pandemic in 1968-1969, of 3 children my mother had, I am the only one still alive now.
Ikr 😆
Those eclairs were infected in so many ways. The finger, hands were probably unwashed, I know that delivery van had no AC. Those poor people were doomed before he even got to the mechanic.
It was the custard filling. Protein, sugar, water, neutral pH--perfect growth medium for the germs.
Yes, the superficial skin infection on the man's forefinger contained colonies of staphylococci which were transferred to the pastry filling. 5:21 This sort of infection is strangely common in éclair makers, even today. And for that reason, I avoid any Pâtisserie serving éclairs to this day!
That gelatin salad would nauseate me.
Facts I felt the same way 😅
He added a secret ingredient through his finger.
Wow that food looks NASTY af
My sisters family got salmonella from potato salad at a company picnic. Everyone except the baby got sick as dogs. I took care of Teddy for a week while everyone else recovered. I guess salmonella isn’t contagious via breast milk.
I may never eat again.
Yeah, have a cigarette, doc! LOL!!
Old but gold
This is why I dont shit on my hands.
Or if you do, you should wipe them off on some eclairs you're delivering in a filthy hot van
I was wondering about the staph infection on the food because it's a skin infection. I never knew that it could be transferred from skin to food. I knew about other bodily fluids like dysentery and things like that, not staph on food. Interesting. I've gotten food poisoning three times. One not so bad, one lasted two weeks and I was in another country when I got it and I was taking a flight home the next day. And another was terrible and it from a sushi restaurant. I should have reported the two state side. I know other patrons got sick. The sushi restaurant was pretty bad and the restaurant was packed!.
The music is bizarre
Everybody has staph on all parts of their body. It does not take an acute infection to create a bacterial colony that would have made significant amounts toxins to cause poisoning. All it takes is a cluster of staph, warm, moist, slightly acidic and fuel rich environment and they will thrive, as if they were cultured. I am pretty sure that filling was from yesterday. Giving the staph enough time to multiply and colonize it. As the filling started to lose heat from refrigeration, the staph colonies would lie dormant. They probably inserted the filling after the pastry was baked and cooled to just slightly warm temps. The warm ecclair activated the staph in the filling making it reproduce rapidly from morning until the afternoon. By the time it was eaten, each eclair had several fully mature colonies that would have produced enough toxins to kill a child or small animal, as byproduct in digesting the sugars and their own reproductive mitosis, both in the filling and eclair. Staph would take an hour or 2 to replicate.. depending on temperatures and available resources for fuel, like sugar. An existing colony would take 3 hours to double its size. Given 6 hours insulated in the box with the warm eclairs, it would have covered the whole thing! Fillings are supposed to be heated together with the pastry. This will destroy bacteria that may have landed on foodstuff from the air or physical contact with any surface used for food preparation. A step in which the bakery thought negligible since their working area and ingredients look clean. You could have dough rolled by your buttcheeks and still be able to eat it after you bake or subject it to heat. Add something else to it post-baking/heating, especially something prepared the other day and you'd be vomiting on both ends of your GI tract.
Modern developments have made this almost impossible to happen (unless the preparation is seriously unsanitary) due to the addition of preservatives in almost all individual ingredients. It's in the flour, the sugar, leavening, flavoring, etc. They prevent fermentation of sugars by break down the cellular walls of gram positive bacteria, esp. staph, including salmonella, fungus and even yeast used to raise and soften the dough, that bakers even had to use baking powder for the rising to actually happen.
Tap water is _pure_ ?
Gelatine salad , known as aspec was popular back in the seventies, I recall going to a hotel buffett and in the centre was a hug fish gello shaped fish, had peas in it..I think they thought it appealing to the dinners.
was NOT expecting 11:26. Wow
extremely unexpected
why not? she stated to puke into a pan, at 1:10
Show don't tell, first rule of storytelling amirite? How are we going to know the lady expatriated her stomach contents unless we see for ourselves? 😂
Don’t even get me started on that salad
I thought a staphylococcus infection was from a cut, not ingested? Is this still a thing or have they came up with a new name?
Shane K This germ is everywhere. It may get into a wound and produce pus there. Then the pus could be transferred from the cut to the custard etc.
@@factenter6787 is this what a Dr would call a staff infection?
@@kevinverduci7600 yes
Yikes! The the germs were manufacturing in the Eclairs 😆
That food looks like an autopsy
I accuse the green jello salad.
Finger staph can give you diarrhea?
That baker guy was obviously a nose picker. That's where he inoculated that small cut. Nostrils often carry lots of staph.
Yes! It produces a toxin that (as you can see) poisons your GI tract. It's actually rather common and why today people wear gloves when preparing or handling food..They didn't in those days. The onset is rapid - typically 2 to 4 hours after the food is eaten. Salmonella usually takes 6 - 10 hours for the onset. Doctors use this timing to come up with a provisional diagnosis.
@@mikezylstra7514 it’s funny, there are still outbreaks of food borne illness all around the world. I guess glove wearing is not as safe as you thought. P.S. it’s not 🤷♂️
That delivery man doesn't know about engines? Well, I guess he can live...
Always wash your hands ✋️
Gloves should've been worn by the baker, duh!
Didnt have any back then, duh
I don't envy that doctor
SuperPatriot777 I
iamoknow
I bet someone's gonna yartz in this one
Holy smokes, it's like yartzapalooza
Eclairs. Not even once.
I will never eat another eclair.
Never pick your nose when you're filling eclairs. This film will show you why.
YUCK. Is that how the Taco Bell buffet gave me food poisoning, when I helped the two Detectives catch a bank robber? (allegedly)
Éclairs for dessert?
Dang. Start out with that chick hurling chunks.
😂😂😂👍
Proto ChubbyEmu.
Everyone in this video is dead
i think he intentionally did it. It was a gay wedding
Wait are we taking ‘50s gay in which it means happy?