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Volume 23, Number 12—December 2017
CME ACTIVITY - Research

Group B Streptococcus Infections Caused by Improper Sourcing and Handling of Fish for Raw Consumption, Singapore, 2015–2016

Man L. Chau1, Swaine L. Chen1, Min Yap, Sri H.P. Hartantyo, Paul K.T. Chiew, Charlene J. Fernandez, Wai K. Wong, Rockey K. Fong, Wei L. Tan, Brian Z.Y. Tan, Youming Ng, Kyaw T. Aung, Kurosh S. Mehershahi, Christopher Goh, Joanne S.L. Kang, Timothy Barkham, Adeline O.K. Leong, Ramona A. Gutiérrez, and Lee C. NgComments to Author 
Author affiliations: National Environment Agency, Singapore (M.L. Chau, M. Yap, S.H.P. Hartantyo, Y. Ng, K.T. Aung, C. Goh, J.S.L. Kang, A.O.K. Leong, R.A. Gutiérrez, L.C. Ng); Genome Institute of Singapore, Singapore (S.L. Chen); National University of Singapore, Singapore (S.L. Chen, K.S. Mehershahi); Agri-Food and Veterinary Authority of Singapore, Singapore (P.K.T. Chiew, C.J. Fernandez, W.K. Wong, R.K. Fong, W.L. Tan, B.Z.Y. Tan); Nanyang Technological University, Singapore (P.K.T. Chiew, L.C. Ng); Tan Tock Seng Hospital, Singapore (T. Barkham)

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Figure 3

SPCs for fish samples (muscle) collected from fresh produce markets during investigation of group B Streptococcus infections, Singapore, 2015–2016. Solid horizontal line indicates ICMSF limit for SPCs in fresh fish intended for cooking (<7 log10 CFU/g) (23). Dashed horizontal line indicates Singapore regulatory limit for SPCs for ready-to-eat foods (<5 log10 CFU/g) (14). Top and bottom of boxes in plots indicate 25th and 75th percentiles, horizontal lines indicate medians, and whiskers ind

Figure 3. SPCs for fish samples (muscle) collected from fresh produce markets during investigation of group B Streptococcus infections, Singapore, 2015–2016. Solid horizontal line indicates ICMSF limit for SPCs in fresh fish intended for cooking (<7 log10 CFU/g) (23). Dashed horizontal line indicates Singapore regulatory limit for SPCs for ready-to-eat foods (<5 log10 CFU/g) (14). Top and bottom of boxes in plots indicate 25th and 75th percentiles, horizontal lines indicate medians, and whiskers indicate minimum and maximum values. Open circles indicate outliers. *p<0.05. †Companies that supplied sashimi grade fish to restaurants and snack bars. ‡Fish stalls at ports and wet markets, as well as fresh produce sections of supermarkets, excluding sashimi and sushi counters of supermarkets. ICMSF, International Commission on Microbiological Specifications of Foods; SG, Singapore government; SPCs, standard plate counts.

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1These authors contributed equally to this article.

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