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題 名 | 2019年新北市三所中學團膳午餐引起食品中毒的世代調查=An Investigation on a Food Poisoning Outbreak Linked to a Catering Lunch Served in Three High Schools, New Taipei City, 2019 |
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作 者 | 江大雄; 陳宇儒; 邱子宜; 姚香禔; | 書刊名 | 疫情報導 |
卷 期 | 39:17 2023.09.05[民112.09.05] |
頁 次 | 頁254-259 |
分類號 | 412.42 |
關鍵詞 | 食品中毒; 產氣莢膜桿菌; 流行病學世代調查; 團膳午餐; Food poisoning; Clostridium perfringens; Cohort study; Catering lunch; |
語 文 | 中文(Chinese) |
DOI | 10.6524/EB.202309_39(17).0001 |
中文摘要 | 2019年9月11日新北市三所中學學生食用某餐飲公司供應之團膳午餐後,發生食品中毒群聚事件。流行病學世代調查結果顯示504位食用午餐學生中,出現103位病例,侵襲率為20.4%。症狀以腹痛和腹瀉為主。發病潛伏期中位數16小時,範圍< 1–24小時。分析午餐菜色判定宮保雞腿為原因食品(調整級別相對危險比3.69,95%信賴區間1.41–9.65)。4位學生的糞便檢體檢出病因物質產氣莢膜桿菌及其毒素基因cpa和腸毒素cpe陽性。為避免宮保雞腿再發生產氣莢膜桿菌的感染中毒事件,要求餐飲公司應在74°C(含)以上的溫度完成烹調,接著要繼續在至少60°C保溫。同時,也要在烹調後2–4小時內儘快食用。 |
英文摘要 | On September 11, 2019, a food poisoning outbreak occurred in three high schools in New Taipei City after students consumed a catering lunch supplied by catering company X. Results of the retrospective cohort investigation showed a total of 103 students, who consumed the lunch, met the case definition, indicating an attack rate of 20.4% (103/504). The main symptoms comprised abdominal pain and diarrhea. The median incubation period was 16 hours, with a range of < 1 to 24 hours. An analysis of the lunch dishes determined the KungPao drumsticks as the food item responsible for the food poisoning outbreak (adjusted relative risk: 3.69; 95% confidence interval: 1.41–9.65). Stool samples from four ill students were found positive for the causative pathogen, Clostridium perfringens, and its toxin gene cpa and enterotoxin cpe. To avoid any recurrence of Clostridium perfringens-induced food poisoning from the KungPao drumsticks, the catering company should cook the dish at a temperature of 74°C or above and keep the food warm at least at 60°C afterwards. The food should also be consumed as soon as possible within 2–4 hours after cooking. |
本系統中英文摘要資訊取自各篇刊載內容。