Outbreaks of food poisoning commonly occur in closed communities
where food is prepared and served centrally for a
sizable population like student’s hostels, old age homes,
prisons, hospitals and nursing homes. In Armed Forces also,
due to community kitchen practice, a number of outbreaks
involving varying number of personnel are reported every
year.1 Besides, being a cause of concern for Unit Commanders
and an added burden on health care facilities, the outbreak