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To the Editor.—
Scare headlines such as "Hot dogs a potential source of pathogens" (222:633, 1972), unsubstantiated by the subtended article, are best left to the National Enquirer. The research described is essentially meaningless as presented. There is no indication as to why survival of Sporothrix schenckii in cooked frankfurters was considered a subject worth investigating. Has S schenkii been found in frankfurter meat? If not, is there some expectation that it should be found in this product? Has sporotrichosis been associated with ingestion of frankfurters? Is there any report of acquisition of sporotrichosis by ingestion of any type of food? Why was all-beef frankfurter meat selected for investigation, rather than, say, hamburger meat or beets (which grow in soil at least potentially populated by S schenckii).The term "rare" is, of course, relative, but I don't believe that it is accurate to state that "Sporotrichosis is rare in the
Gordon MA. The Hot Dog as Pathogen Carrier. JAMA. 1973;223(5):558. doi:10.1001/jama.1973.03220050058027
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