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Objective@#To analyze the etiological characteristics of an outbreak of Campylobacter foodborne disease in a middle school in Suzhou City, so as to provide insights into the identification of pathogenic factors of Campylobacter foodborne disease outbreaks.@*Methods@#Eighteen anal swabs from patients, 10 anal swabs from canteen workers, 43 food samples, 2 drinking water samples, 2 food original material samples and 31 environmental samples were collected, and the pathogens were rapidly screened using the gastrointestinal infection detection strip. The pathogens were isolated and cultured using the double-pore filtration membrane method, and cluster analysis of bacterial isolates was performed using pulsed field gel electrophoresis ( PFGE ). In addition, the susceptibility of Campylobacter isolates to antibiotics was tested using the Campylobacter agar dilution method.@*Results@#A total of 63 cases with Campylobacter infections were reported, and the major clinical symptoms included diarrhea ( 51 cases, 80.95% ) and fever ( 39 cases, 61.90% ), while no inpatients or deaths were found. Twelve Campylobacter-positive samples were detected, including 11 anal swabs sampled from patients and one food original material sample. Among the 11 positive anal swabs, there were 10 samples positive for Campylobacter jejuni and one sample positive for C. coli, and of the one positive food original material, C. coli was identified. PFGE analysis showed that 10 C. jejuni isolates of had 100.0% homology, and these 10 isolates were 100.0% resistant to naphthyridic acid, ciprofloxacin and tetracycline, appearing multidrug resistance.@*Conclusions@#This is an outbreak of foodborne disease caused by C. jejuni infections. Gastrointestinal infection detection strips, double-pore filtration membrane and PFGE typing are rapid and accurate to identify pathogenic factors.
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ObjectiveTo analyze the epidemiological features of foodborne disease outbreaks in Shanghai and to find the risk factors. MethodsWe collected the data of foodborne disease outbreaks occurred in Shanghai between 2010 and 2020， analyzed the characteristics of outbreaks， including time and geographic distribution， pathogenic factors and possible reasons caused outbreaks. ResultsBetween 2010 and 2020， there were 108 foodborne disease outbreaks with 1 736 cases， 45 inpatient cases and 1 death. May to September was the epidemic period， with about 64.81% of the outbreak occurrence. 39.81% outbreaks occurred in Pudong， Songjiang and Chongming Districts. Most outbreaks occurred in small restaurants （25%） and most foodborne cases were in staff canteen outbreaks （27.53%）. The main possible reasons caused outbreaks were improper food storage （19.44%）， cross-contamination （14.81%） and improper cooking （12.04%）. The major pathogenic factor was biological， caused 75.92% outbreaks and 77.59% cases. Methanol poisoning caused 1 death. The main contaminated food caused outbreaks was meat （17.59%）， multiple food （12.04%） and aquatic products （11.11%）. ConclusionThe foodborne disease outbreaks in Shanghai caused inpatient cases and death. We should pay more attention to foodborne disease outbreaks and we can control the risk factors by strengthening supervision and carrying out health education to reduce foodborne disease outbreaks.
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Objective To provide a besis of the control measures for foodborne disease outbreaks by analysing the laws and the popular features of foodlorne disease outbreaks in yunnan from 2013 to 2017.Methods The data of epidemic situation and field investigation of foodborne disease outbreaks from 2013 to 2017 in Yunnan province was analyzed. Results From 2013 to 2017,a total of 2 519 cases of foodborne disease outbreaks were repeatedin Yunnan Province,Among 18681 cases, 257 patients died with mortality 1.38% . Foodborne disease outbreaks occur in the third quarters.Outbreaking and outbreaking from a few number of households, followed by the work unit Employer Unit; outbreaking deaths in the family is also the most. Primary causal factor is plant. Pathogen the pathogenic bacteria main pathogen are Salmonella (38.89%), Bacillus cereus intoxication bacillus (38.89%),staphylococcus aureus (11.11%), Diarrheagenic escherichia coli (5.56%), Proteus Proteus species Proteus vulgaris (5.56%),et al. Conclusion From 2013 to 2017,foodborne disease outbreaking in yunnan is mainly due to plants and micro－organisms and mosty oceurs at home and canteens. It is necessary to strengthen the food hygiene management at home and canteens,to avoid foodborne disease outbreaking incidents.
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Objective To learn the epidemiological characteristics of foodborne disease outbreak in 2015,Zhejiang Province,and to provide evidences for the prevention and control of foodborne disease outbreak.Methods Descriptive epidemiological analysis using ArcGIS 10.2 and SPSS 19.0 was conducted on geographical country data,information of permanent resident population and the incidence data of foodborne disease outbreak reported through foodborne disease outbreak reporting information system in 2015.Results There were 116 foodborne disease events reported in Zhejiang in 2015,resulting in 1 009 persons attacked,115 hospitalization and 10 deaths.The proportion of unknown pathogenic factor for events was 29.31%.The events appearance sporadic,there were some local hotspots in Jiaxing.The vibrio parahaemolyticus was the most common pathogen (32.76%),and poisonous mushrooms(8.62%)come the second.Most foodborne disease incidents occurred during June to November.Restaurants ,family and rural feasts were the major places where the foodborne disease occurred.The proportion of family foodborne disease events because of mistaken and misuse poisonous substances increased,and the hospitalization rate and mortality of events of which were the highest (33.9% and 7.63% respectively).Conclusion The food safety management and of restaurants and rural feasts should be strengthened in summer and autumn,as well as foodborne disease prediction and forewarning to reduce the foodborne disease incidents caused by microorganism contamination and poisonous muchnooms.It is necessary to conduct public risk cognition research for foodborne disease in Zhejiang,which could provide evidence for preventing and controlling family foodborne disease.
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En febrero de 2006 ocurrió un brote epidémico de gastroenteritis aguda de origen alimentario, en ocasión de un festejo popular en una pequeña localidad de la provincia de Neuquén, Argentina. Aproximadamente 800 personas participaron de un almuerzo en las instalaciones del Gimnasio Municipal, y unas tres horas después de finalizado, cerca de 150 asistentes consultaron al hospital local, afectados por síndrome gastroentérico agudo. Se realizó una investigación epidemiológica caso-control a través de un muestreo representativo no probabilístico. Los resultados epidemiológicos establecieron un brote de ETA a fuente común, con una relación caso-control de 1:1,8. Los principales síntomas fueron cólicos abdominales (88%), vómitos (73,5%) y diarrea (60%). La torta que se sirvió en ese evento fue identificada como el alimento causal (OR 9,79; IC 95%; 2,66-36,00; valor p = 0,0001), sujeto a condiciones higiénico-sanitarias insatisfactorias en los diferentes procesos de elaboración, conservación y manipulación. De una porción de la torta se aisló una cepa de Staphylococcus aureus subespecie aureus, coagulasa positiva, enterotoxigénica, con un recuento de 2,4x10(6) UFC/g, y también se aisló este microorganismo de tres muestras de manos y narinas de personas involucradas en la preparación y el servicio. Las cepas aisladas de un operador y de la torta portaron el gen sea y presentaron el mismo patrón de SmaI-PFGE. Se atribuyó el brote de ETA a la contaminación durante el proceso de preparación de la torta consumida durante ese almuerzo popular, lo que podría estar relacionado con deficiencias en aspectos higiénicos y con la falta de refrigeración y de mantenimiento de la cadena de frío.
In the summer of 2006, an epidemic outbreak of acute gastrointestinal illness related to food consumption occurred in a small town in the province of Neuquén, Argentina. During a popular feast, approximately 800 local residents attended lunch held in the facilities of the Municipal Gymnasium. About three hours later, nearly 150 attendees sought medical assistance at the local hospital due to acute gastroenteritis. A case-control epidemiological investigation was conducted using representative non-probability sampling. The epidemiological investigation showed a common-source foodborne disease outbreak with a case-control ratio of 1:1.8. The main symptoms were abdominal cramps (88%), vomiting (73.5%) and diarrhea (60%). The cake was identified as the source of infection (OR 9.79; IC 95%, 2.66-36.00; p = 0.0001), and unsatisfactory hygienic conditions in food production, conservation and handling steps were identified. Coagulase positive, enterotoxigenic Staphylococcus aureus, subspecies aureus was detected in a piece of cake, with a count of 2.4x10(6) CFU/g, and in samples from the hands and nostrils of three people involved in food preparation and service. The strains isolated from both the cake and one of the food handlers carried the sea gene, and presented the same SmaI-PFGE pattern. The foodborne disease outbreak was considered to be due to contamination in the preparation process of the cake consumed at the feast, which was related to inadequate hygienic conditions, lack of refrigeration and cold chain disruption.