頁籤選單縮合
題 名 | 2019年國內首例本土腸道出血性大腸桿菌感染症之事件調查=Investigation of The First Indigenous Enterohemorrhagic E. coli Infection, Taiwan, 2019 |
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作 者 | 闕于能; 蘇家彬; 林智暉; 林佩宜; 林巧雯; 王仁德; 李翠鳳; | 書刊名 | 疫情報導 |
卷 期 | 38:13 2022.07.05[民111.07.05] |
頁 次 | 頁153-159 |
分類號 | 412.42 |
關鍵詞 | 本土病例; 腸道出血性大腸桿菌感染症; 食媒性疾病; 流行病學調查; Indigenous case; Enterohemorrhagic E. coli infection ; EHEC; Foodborne disease; Epidemiological investigation; |
語 文 | 中文(Chinese) |
中文摘要 | 2019年國內發生17年來首例本土腸道出血性大腸桿菌(EHEC)感染症確定病例,由該病例糞便細菌拭子中檢出EHEC O104:H4。經流行病學調查共發現1名確定病例及2名疑似病例。回溯病例潛伏期間飲食史,匡列兩家燒烤店為可能風險餐廳,並採檢生牛肉、生菜、海鮮等食材檢驗,雖於其中一家燒烤店之生牛肉檢出病原性大腸桿菌,但與個案檢出病原菌之O抗原血清型不同,且shiga-like toxin基因檢驗皆陰性,故研判非本事件之原因食品。惟送驗之食物非個案當日食用之食材,且該店為所有病例於潛伏期內之唯一飲食交集,故無法排除該店使用之生牛肉曾受到EHEC汙染之疑慮。大腸桿菌於75°C下加熱 1 分鐘即可殺死,故建議此類由顧客自行烤食之燒烤店,應告知顧客食材須適當加熱烤熟,降低感染EHEC風險。 |
英文摘要 | In April 2019, Taiwan Centers for Disease Control had confirmed an indigenous enterohemorrhagic E. coli (EHEC O104:H4) infected case. This was the first case since 2001, included one confirmed and two suspected cases. In this report, we investigated two self-service barbecue restaurants which were at high risk of infection. We collected specimens from contacts, food handlers, food samples and environmental samples for enteric pathogen testing. Specimens from contacts, food handlers and environmental samples were tested negative. Beef from one of the restaurants was tested positive for enteropathogenic E. coli, however, with different O antigen. Also, shiga-like toxin gene tests were all negative. Therefore, the beef from the restaurant was not the vehicle. Moreover, the food samples were not the same batches except that the restaurant was the only place served to the index case. We could not exclude the risk of EHEC contamination of beef. E. coli could be killed at 75℃ for 1 minute. We recommend that self-service barbecue restaurants should remind consumers of the health risk with undercooked foods. |
本系統中英文摘要資訊取自各篇刊載內容。