Meningococcal purpura fulminan disease (type of food poisoning)

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Discussion Overview

The discussion centers around a case of meningococcal purpura fulminans disease, which was reportedly linked to food consumption, specifically leftover rice and noodles. Participants explore the implications of food storage practices, the role of bacteria in foodborne illnesses, and the potential for increased occurrences of such diseases due to supply chain issues and food safety practices.

Discussion Character

  • Exploratory
  • Debate/contested
  • Technical explanation

Main Points Raised

  • One participant highlights a case where a teenager developed meningococcal purpura fulminans after consuming improperly stored leftovers, noting the severe consequences including amputations.
  • Another participant raises concerns about potential increases in foodborne illnesses due to supply chain interruptions and inadequate food storage practices.
  • A different viewpoint suggests that the incident may stem from poor kitchen practices and inadequate temperature control during food storage, particularly for rice.
  • One participant shares a personal anecdote about avoiding day-old rice in their own cooking practices, emphasizing the importance of serving fresh food.
  • Another participant questions the connection between Bacillus cereus and the symptoms described, arguing that meningococcal septicemia is not typically contracted through food and is more commonly spread through close contact with carriers.

Areas of Agreement / Disagreement

Participants express differing views on the causes and implications of the case discussed. There is no consensus on the relationship between Bacillus cereus and the meningococcal disease, nor on the adequacy of food safety practices in preventing such incidents.

Contextual Notes

Participants note the complexity of foodborne illnesses and the specific conditions under which bacteria like Bacillus cereus can proliferate. The discussion reflects uncertainty regarding the transmission routes of meningococcal disease and the adequacy of current food safety measures.

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A teen ate leftover rice and noodles. Hours later, doctors amputated his legs and fingers​

https://www.usatoday.com/story/news...od-disease-amputated-legs-fingers/6890754001/

Hours after eating improperly stored leftovers from a restaurant, a 19-year-old was admitted to the hospital with multiple organ failure and had both his legs and all his fingers amputated.

The Massachusetts college student had eaten rice, chicken and lo mein from a restaurant.

The teenager was admitted to a hospital for "shock, multiple organ failure, and rash,” and his condition quickly declined. He experienced abnormal breathing, high blood pressure and vomiting. The student had been healthy overall with regular drinking and smoking habits, the report said.

After further tests, he was diagnosed with meningococcal purpura fulminan disease, . . .

The article later mentions bacterium . . .
the dangers of improperly storing leftover rice because items such as rice and pasta contain a bacterium called Bacillus cereus. The bacteria produces a toxin when heated and left out too long, . . .

https://nifa.usda.gov/sites/default/files/resource/Preventing-Foodborne-Illness-Bacillus-cereus.pdf

The meningococcal purpura fulminans disease is a nasty illness!
https://pubmed.ncbi.nlm.nih.gov/28334263/
Purpura fulminans (PF) is a dreadful and frequent complication of Neisseria meningitidis invasive infection, and is associated with a high mortality rate. This syndrome begins with dermal microvessels thrombosis that rapidly lead to hemorrhagic skin necrosis. In this review, we discuss the prothrombotic events occurring during meningococcal infection.
Neisseria meningitidis - https://wwwnc.cdc.gov/travel/diseases/meningococcal-disease

So the meningococcal purpura fulminans infection (assuming Neisseria meningitidis) would seem to be rare in most modern developed nations.
In the US - https://www.cdc.gov/foodborneburden/PDFs/pathogens-complete-list.pdf (missing Neisseria meningitidis)

The usual suspects for food poisoning:
https://www.cdc.gov/foodsafety/foodborne-germs.html
 
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Are we going to be seeing more of this as a consequence of supply chain interruptions, "sorry rather than safe" approaches to warehousing/storage/control of food waste? Wet/damp cracker packages and the like being placed on store shelves rather than the "combat loss"/common sense approach, straight to the dumpster...
 
I think this particular example is the result poor kitchen practices, with later bad cold food storage.

Places that sell prepared rice have a large steamer full of partially cooked white rice - which is then reheated quickly. If the steamer is not maintained at a safe temperature (about ~145F), B. cereus pathogens can grow on the room temp rice. A quick trip though the wok does not undo all of the problem - then letting it sit for hours in a dorm room does not help either. Brown/red/black rice varieties require more than double the cooking time of white rice.

I always ask for brown rice...
 
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In a related anecdote my normally frugal wife refused to store or serve day-old rice in her restaurants or home. As mentioned above fresh rice was served hot directly from a rice maker kept on throughout the day.
 
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To be honest, this report doesn't make much sense. I don't know why Bacillus cereus was mentioned, this is a very common cause of food poisoning which doesn't share any of these symptoms. The report describes a meningococcal septicemia which is thankfully rare, its contracted from the spit or saliva of someone carrying the bacterium, (coughing or kissing) not from food. The risk is considered greatest in 11-18 year olds, with a single vaccination offering protection for around 5 years, but many colleges require a booster dose, but the vaccines only cover the most common strains. I expect the public health people will be investigating this case in some detail.