A Clostridium perfringens Related Foodborne Diarrhea Outbreak in an Elderly Care Center - Beijing Municipality, China, May 2024.

IF 4.3 Q1 PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH

中国疾病预防控制中心周报 Pub Date : 2025-04-18 DOI:10.46234/ccdcw2025.090

Dongran Zhang, Xinhui Guo, Yunqi Zhang, Haibo Liu, Yuhang Gao, Wencui Zhang, Wenfeng Shi, Yao Zhao, Lijie Zhang, Aijun Li

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Abstract

What is already known about this topic?: Clostridium perfringens is a gram-positive, anaerobic, spore-forming bacillus widely distributed in the environment. Enterotoxin-producing strains of C. perfringens can cause foodborne diarrheal outbreaks in humans, with incubation periods typically ranging from 2 to 36 hours.

What is added by this report?: Investigation identified 98 cases aged 22-99 years. All patients experienced diarrhea. The epidemic curve suggested a point-source outbreak. Chinese hamburgers were identified as the suspected food vehicle [odds ratio (OR)=6.6, 95% confidence interval (CI): 1.7, 37.1]. A total of 23 patient samples and 1 Chinese hamburger sample tested positive for C. perfringens.

What are the implications for public health practice?: The slow cooling process, a common procedure during the "lu" () braising technique in Chinese cuisine, could potentially allow C. perfringens to proliferate significantly and produce toxins. Rapid cooling through the critical temperature range of 15-55 ℃ may effectively mitigate this risk.

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2024年5月，北京市某老年护理中心爆发与产气荚膜梭菌相关的食源性腹泻疫情。

关于这个话题我们已经知道了什么？产气荚膜梭菌是一种革兰氏阳性、厌氧、产孢子的芽孢杆菌，广泛分布于环境中。产肠毒素的产气荚膜荚膜杆菌菌株可引起人类食源性腹泻暴发，潜伏期通常为2至36小时。这份报告增加了什么内容？调查发现98例，年龄22-99岁。所有患者均出现腹泻。疫情曲线显示为点源暴发。中国汉堡被确定为可疑的食品运输工具[优势比(OR)=6.6, 95%置信区间（CI）： 1.7, 37.1]。共有23份患者样本和1份中式汉堡包样本检测出产气荚膜杆菌阳性。这对公共卫生实践有什么影响？缓慢的冷却过程是中国烹饪中常见的“焖煮”过程，可能会使产气荚膜梭菌大量繁殖并产生毒素。通过临界温度范围15-55℃的快速冷却可以有效地减轻这种风险。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

中国疾病预防控制中心周报

CiteScore

5.90

自引率

0.00%

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