Posted: September 2nd, 2009 - 8:53pm by Doug Powell

My friend called from her temporary work assignment in Romania. She is trying to manage a large project under difficult conditions, including constantly dodging foodborne illness. With one crew member hospitalized for foodborne illness last week, and several others sick this week you might think they were working in a difficult, rural locale. But no, they are working in a government building and housed in a good hotel. So, how does she explain this? 

The government building has no toilet paper or soap. She and her crew bring those supplies every day now, and every day they are stolen. This weekend she is going to buy more toilet paper, hand sanitizer and liquid soap to fill the soap dispensers because she thinks liquid soap will be more difficult to steal. Poop is not good for you, even if it is your own.

After several crew members were sickened from pizza ordered in, she has begun bringing bagels and uncut fruit from the hotel for everyone. She wants to get this project done, so she’s wise to steer clear of catered food. Romanian researchers thoroughly examined the foods and bacteria implicated in outbreaks of foodborne illness from catered food (Ivana, et al, 2009). They main culprits were Staphylococcus aureus, (don’t eat food made by people with dirty hands) C. perfringens (don’t eat undercooked meat), C. botulinum (don’t eat home canned meat); and Salmonella spp (don’t eat runny eggs, don’t eat food that has been undercooked and don’t eat food that has been cooked and then reheated). 

The foods associated with outbreaks between 2003-2008 do not leave many safe choices: beef, poultry, milk, eggs, vegetables, ham, seafood, ice cream and cheese were all implicated. The illness in her crew is costing her company money and her colleagues are harming their health. The moral of this story is to bring your own hygiene supplies when travelling and working in Romania. And bring safe snacks from home such as packaged granola bars, almonds and dried fruit. Only eat cooked food when it is freshly prepared and still piping hot.

Reference: Simona Ivana, Alexandru Bogdan, Ipate Judith, Laurentiu Tudor, B??r??it??reanu Stelian, Andrei T??nase, Alexandru Nicolae Popescu, Dana Magdalena Caplan, Mihai Dane??. 2009. Food Microbial Contamination – The main danger in catering type food in Romania. Romanian Biotechnical Letters, Vol 14, #2, pp 4260-4266