頁籤選單縮合
題 名 | 2018年新北市某飯店員工集體發生沙門氏菌食品中毒事件=A Salmonella Induced Food Poisoning Outbreak among One Hotel Employees, 2018 |
---|---|
作 者 | 江大雄; 邱子宜; 薛惠文; 楊舒涵; | 書刊名 | 疫情報導 |
卷 期 | 36:9 2020.05.12[民109.05.12] |
頁 次 | 頁131-137 |
分類號 | 412.42 |
關鍵詞 | 食品中毒; 病例對照流行病學調查; 沙門氏桿菌; Food poisoning; Case-control study; Salmonella; |
語 文 | 中文(Chinese) |
中文摘要 | 2018年5月23日新北市三峽區某飯店員工發生集體食品中毒事件。經現場病例對照流行病學調查後,確定49位員工中,有34人為病例,侵襲率達73.9%。病例症狀以腹瀉(94.1%)、腹痛(88.2%)、四肢無力(76.5%)和發燒(58.2%)為主。病例發病日期分佈呈單一波峰食品中毒的流行曲線圖,平均發病潛伏期為16.3小時,標準差5.6小時。 中、晚餐的菜色分析採用邏輯斯特迴歸分析與費雪氏精確檢定法,結果都顯示綠豆湯為原因食品(p < 0.05)。有2位個案及2位廚工的肛門拭子檢體都檢出病因物質為沙門氏桿菌group O7。 綜合調查結果後,推論本次事件可能是某飯店員工食入受沙門氏菌汙染的綠豆湯所引起的食品中毒。建議熟食在儲存過程中必須採取相關防範措施以避免汙染。 |
英文摘要 | On May 23, 2018, a food poisoning outbreak occurred among the employees of a hotel located in Sanxia District, New Taipei City. After an on-site epidemiological case-control investigation, 34 out of the 49 employees were identified as cases, showing an attack rate of 73.9%. Case symptoms consisted of diarrhea (94.1%), abdominal pain (88.2%), limb weakness (76.5%), and fever (58.2%). The epidemic curve of onset date from cases was a single-peak; with an average incubation period of 16.3 hours and a standard deviation of 5.6 hours. The analysis of the lunch and dinner dishes was performed using both logistic regression analysis and Fisher's exact test. The results showed that the mung bean soup was the cause of contamination (p < 0.05). Salmonella group O7 was detected as the pathogen of this outbreak from the anal swabs of 2 cases and 2 kitchen workers. After a comprehensive investigation, the results indicated the outbreak might be a food poisoning incident caused by consumed mung bean soup contaminated with Salmonella. Therefore, we recommend that relevant precautions should be taken when storing cooked foods to avoid possible contamination. |
本系統中英文摘要資訊取自各篇刊載內容。