頁籤選單縮合
題 名 | 2020年桃園市某稽查大隊環境教育觀摩活動食品中毒案件=An Outbreak of Foodborne Gastroenteritis in an Environmental Education Activity, Taoyuan, 2020 |
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作 者 | 李泱; 黃頌恩; 戴詩縈; 黃俞儒; 蘇桓儀; 李威毅; 陳宇儒; 林學軒; 蘇家彬; | 書刊名 | 疫情報導 |
卷 期 | 39:24 2023.12.19[民112.12.19] |
頁 次 | 頁364-371 |
關鍵詞 | 腹瀉; 食品中毒; 諾羅病毒; 流行病學調查; Diarrhea; Food poisoning; Norovirus; Epidemiological investigation; |
語 文 | 中文(Chinese) |
DOI | 10.6524/EB.202312_39(24).0001 |
中文摘要 | 2020年8月13日桃園市某稽查大隊於花蓮環境教育活動結束後,約120人出現腹瀉或腹痛等症狀,疑似食品中毒案件。衛生福利部疾病管制署進行流行病學調查,以釐清該事件疫情規模、傳染途徑、原因食品及病因物質。 本調查採病例對照研究法,共回收249份有效問卷,病例定義為參加本活動且於8月13日午餐後出現腹瀉、腹痛、嘔吐、噁心任兩項症狀者,符合病例定義者共128人,侵襲率52%。病例症狀依序為腹瀉(94%)、腹痛(69%)、嘔吐(66%)、噁心(63%)。病例發病時間分布呈單一波峰,顯示為單一共同感染源,發病潛伏期中位數32小時(範圍8–72小時)。電訪發現同日於花蓮A餐廳用餐者亦出現症狀,該餐廳廚工及個案均驗出諾羅病毒,經比對9位諾羅病毒GII.6型個案的病毒基因序列,基因序列相似性達100%。菜色單變項分析結果顯示食用「海味雙拼」(OR 3.73, 95% CI 1.62–8.59)、「桂筍燒蹄膀」(OR 2.62, 95% CI 1.16–5.90)及「麻香美海鮮」(OR 2.76, 95% CI 1.29–5.91)與發病顯著相關。 綜上,研判本案為食品中毒事件,病因物質為諾羅病毒,經A餐廳午餐傳播。建議廚工應保持手部衛生,如有症狀應暫停作業;衛生單位未來調查類似案件時,除最後一次共餐之餐廳外,可向前擴大調查其他餐廳與同時用餐人員之發病情形,以利研判嫌疑餐點。 |
英文摘要 | On August 13, 2020, around 120 people in an inspection team in Taoyuan City developed gastrointestinal illnesses after an environmental education activity in Hualien. The Field Epidemiology Training Program of the Taiwan Centers for Disease Control conducted an epidemiological investigation to clarify the scale, source, transmission route, and causative agent of this outbreak. We conducted a case-control study. The case was defined as those who participated in this activity and had any two of the following symptoms: diarrhea, abdominal pain, vomiting, or nausea after lunch on August 13th. We collected 249 valid questionnaires, of which 128 (52%) met the case definition. The most prevalent symptoms were diarrhea (94%), abdominal pain (69%), vomiting (66%), and nausea (63%). The distribution of onset time indicated a single source of infection, with a median incubation period of 32 hours (range: 8–72 hours). We interviewed other customers in Restaurant A and found that they also had gastrointestinal illnesses, so the lunch at Restaurant A was suspected as the infection source. The patients and food handlers from restaurant A were all tested positive for norovirus. After comparing the viral gene sequences, we found the similarity of nine specimens was 100%. The univariate analysis of the dishes showed that "Two-in-one seafood cold plate" (OR 3.73, 95% CI 1.62–8.59), "Trotters with bamboo shoots" (OR 2.62, 95% CI 1.16– 5.90), and "Seafood with sesame oil" (OR 2.76, 95% CI 1.29–5.91) were associated with illness. We concluded that it was a foodborne outbreak caused by norovirus transmitted through the lunch provided by Restaurant A. We recommend that food handlers maintain hand hygiene and suspend working in the kitchen if gastrointestinal symptoms develop. Health authorities can actively collect information from other customers who have dined in the same restaurant, not only the restaurant of the last meal, to early identify the suspected meals. |
本系統中英文摘要資訊取自各篇刊載內容。