Chapter 25, Problem 4CAE

Three to 5 days after eating Thanksgiving dinner at a restaurant, 112 people developed fever and gastroenteritis. All the food had been consumed except for five “doggie” bags. Bacterial analysis of the mixed contents of the bags (containing roast turkey, giblet gravy, and mashed potatoes) showed the same bacterium that was isolated from the patients. The gravy had been prepared from giblets of 43 turkeys that had been refrigerated for 3 days prior to preparation. The uncooked giblets were ground in a blender and added to a thickened hot stock mixture. The gravy was not reboiled and was stored at room temperature throughout Thanksgiving Day. What was the source of the illness? What was the most likely etiologic agent? Was this an infection or an intoxication?