Group B Streptococcus infections caused by improper sourcing and handling of fish for raw consumption, Singapore, 2015–2016

• Main Authors: Chau, M.L, Chen, S.L, Yap, M, Hartantyo, S.H.P, Chiew, P.K.T, Fernandez, C.J, Wong, W.K, Fong, R.K, Tan, W.L, Tan, B.Z.Y, Ng, Y, Aung, K.T, Mehershahi, K.S, Goh, C, Kang, J.S.L, Barkham, T, Leong, A.O.K, Gutiérrez, R.A, Ng, L.C
• Other Authors: MEDICINE
• Format: Article
• Published: Centers for Disease Control and Prevention (CDC) 2020
• Subjects: enterotoxin; Aeromonas; Article; bacterial virulence; bacterium isolation; colony forming unit; Escherichia coli; food contamination; food intake; food quality; freshwater fish; group B streptococcal infection; Listeria monocytogenes; nonhuman; phylogeny; polymerase chain reaction; Salmonella; sequence analysis; single nucleotide polymorphism; Staphylococcus aureus; Streptococcus agalactiae; Vibrio cholerae; Vibrio parahaemolyticus; animal; catering service; epidemic; fish; food handling; food poisoning; genetics; human; microbiology; Singapore; Streptococcus infection; Animals; Disease Outbreaks; Fishes; Food Handling; Foodborne Diseases; Humans; Phylogeny; Restaurants; Streptococcal Infections
• Online Access: https://scholarbank.nus.edu.sg/handle/10635/175146
• Institution: National University of Singapore

10.3201/eid2312.170596