頁籤選單縮合
題 名 | 腸炎沙門氏桿菌污染之三明治引起的集體食品中毒事件=An Outbreak of Food Poisoning Associated with Salmonella enteritidis among College Students due to Contaminated Egg Sandwiches |
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作 者 | 江大雄; 陳美香; | 書刊名 | 公共衛生 |
卷 期 | 25:1 1998.04[民87.04] |
頁 次 | 頁1-11 |
分類號 | 418.88 |
關鍵詞 | 食品中毒; 腸炎沙門氏桿菌; 疾病爆發; 流行病學; Food poisoning; Salmonella enteritidis; Disease outbreak; Epidemiology; |
語 文 | 中文(Chinese) |
中文摘要 | 民國86年9月15日國立澎湖海事管理專科學校發生臺灣地區有紀錄以來最大規模 腸炎沙門氏桿菌引起的食品中毒事件。273 位吃早餐的住校生中,有 68 人出現腹瀉、發燒 、頭暈、腹痛、嘔吐、噁心、畏冷、虛弱、口渴和四肢無力等症狀,其發病率達 24.9%。這 68 住病例中,男性 26 人 (38.2%)、女性 42 人 (61.8%)。年齡在 17∼20 歲間。發病期間 都在國軍八一一醫院留觀或住院達 2∼5 天之久。問卷訪問 437 位住校生所得資料顯示,68 位中毒者的潛伏期由 1 到 47 小時不等,中位值為 11 小時,眾數值為 12 小時。 分析他 (她 ) 們食用的菜色的結果發現:9 月 15 日早餐的火腿蛋三明治與食品中毒有統計學上的 顯著相關,食用該菜色中毒的機會為未食用者的 28.31 倍 (p 值 <0.001)。 火腿蛋三明治 係外購於一無照經營之早餐店,該店採用外殼破損的雞蛋煎製三明治所含之荷包蛋和塗抹吐 司片之沙拉醬,於製做過程中有數個步驟可能污染到腸炎沙門氏桿菌(Salmonella enteritidis),且完成火腿蛋三明治後擱置過久,未予適當的冷藏或保溫,使得腸炎沙門氏 桿菌繁殖到足以致病的菌量。檢驗 2 年火腿蛋三明治食餘物也都發現含o9 型腸炎沙門氏 桿菌。 火腿蛋三明治因而是引起中毒的原因食品。此外,16 件中毒者之肛門拭子檢體中有 7 件帶有o9 型腸炎沙門氏桿菌。 國軍八一一醫院對留觀或住院學生所做之血液追蹤檢查 亦發現多人對腸炎沙門氏桿菌o抗原有反應。 再參考發病潛伏期及發病症狀,認定腸炎 沙門氏桿菌是本次食品中毒的致病菌。 |
英文摘要 | A record-breaking outbreak of food poisoning associated with Salmonella enteritidis occurred on September 15, 1997 among dormitory students of the National Penghu Institute of Marine and Managment Technology. Out of 273 students who ate the breakfast on the day of outbreak, 68 (24.9%)were manifested with symptoms of diarrhea, fever, dizziness/headache, abdominal cramp, vomiting nausea, chills, weakness, and fatigue. Among these 68 cases, 26 (38.2%) are males and 42(61.8%) are females. Their ages ranged from 17 to 20 years old. They were all admitted to the Armied 811 Hospital for a period of 2 to 5 days. The epidemiological information obtained from all 437 dormitory students showed the incubation period for the 68 cases was between 1 and 47 hours, with a median of 11 hours and a mode of 12 hours. Both epidemiological evidence and statistical models proved that the ham-and-egg sandwiches were associated with this outbreak of food poisoning. The risk of developing food poisoning for those who had consumed the ham-and-egg sandwiches was 28.31 times relative to those who did not eat (p<0.001). The attack rate for eating ham-and-egg sandwiches was 84.9%. In addition, the lab test of two leftovers of ham-and-egg sandwiches revealed the presence of the S. enteritidis of serotype o9. After inspecting the place of making the ham-and-egg sandwiches, we found that the majority of eggs used for the sandwiches had broken shells, which were possibly contaminated by S. enteritidis. We also found the sandwiches were handled improperly and kept overnight at room temperature. which apparently provided a suitable environment and time enough for S. enteritidis to grow up to the dosage sufficient to induce foof poisoning. The same serotype of S. enteritidis was also isolated from 7 out of 16 rectal swab specimens collected from the 68 cases. Also, the Armied 811 Hospitals proceeded the follow-up examinations by taking blood samples from thsoe hospitalized cases. and th results indicated that many cases showed positive reaction to the o antigen of S. enteritidis. Judged by the incubation period and symptoms, we concluded that S. enteritidis was the causative pathogen for the food poisoning. |
本系統中英文摘要資訊取自各篇刊載內容。