outbreaks involving food workers around the world showed that most of the outbreaks came from food-service facilities (46.1%), followed by catered events (15.4%), homes (10.2%), schools and day-care centers (6.0%), and health-care institutions (5.3%). The analysis described the typical outbreaks in each type of institution in detail; very few involved foods typically regulated by FSIS. The foods involved in outbreaks in hospitals, nursing homes, long-term-care facilities, schools, colleges, universities, and child-care centers were mainly ready-to-eat (RTE) foods, such as sandwiches, salads, and fruit. One different type of outbreak in a school involved chocolate milk contaminated with Yersinia enterocolitica. Two outbreaks each occurred in jails and prisons where turkey was handled by an infected worker. Contaminated RTE foods caused all nine outbreaks recorded on military bases.
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