Abstract

Objectives: In June 2004, a total of 96 food poisoning cases were determined in university workers and hospitalized patients in the Afyon Kocatepe University. The causes of this food poisoning were investigated in this study.

Patients and Methods: Patients had symptoms of diarrhea, abdominal pain, weakness, fever, nausea and vomiting. Cultures for bacteria were obtained from the food and patients. Microbiologic and epidemiologic study was performed.

Results: Salmonella typhimurium (n=18) and Shigella dysenteria (n=25) were isolated in the samples obtained from the cases, but bacteria weren't isolated from food samples.

Conclusion: The food poisoning occured most likely as a result of contamination of water containers in which the food was washed. Food products should be washed in fresh and clean water to prevent further poisoning incidents.