Tinh Huu Ho, Phuong Hoai Hoang, Lam Vo Thi Ngoc, Minh Nguyen Dinh, Dong Do Thanh, Viet Nguyen Dinh, O Phan Van, Phuong Nguyen Thi Lan, Thanh Nguyen Quoc, Nhan Le Dinh Trong, Chinh Van Dang
{"title":"2024 年越南发生与 banh mi 有关的大规模沙门氏菌疫情。","authors":"Tinh Huu Ho, Phuong Hoai Hoang, Lam Vo Thi Ngoc, Minh Nguyen Dinh, Dong Do Thanh, Viet Nguyen Dinh, O Phan Van, Phuong Nguyen Thi Lan, Thanh Nguyen Quoc, Nhan Le Dinh Trong, Chinh Van Dang","doi":"10.5365/wpsar.2024.15.3.1168","DOIUrl":null,"url":null,"abstract":"<p><strong>Objective: </strong>To investigate the cause of a foodborne outbreak that occurred in Dong Nai province, Viet Nam, in 2024, and implement control measures.</p><p><strong>Methods: </strong>An initial investigation was conducted to confirm the outbreak, which was followed by epidemiological and environmental investigations to find the plausible causative food item. Clinical specimens and food samples were tested to identify the pathogen.</p><p><strong>Results: </strong>A total of 547 symptomatic cases were recorded, of whom two were in severe condition requiring extracorporeal membrane oxygenation and ventilation, one of whom died. Among 99 interviewed cases, the mean incubation time was 9 hours (range 2-24 hours), with the main symptoms being fever, abdominal pain, diarrhoea and vomiting. All patients had eaten banh mi from a local bakery. <i>Salmonella</i> spp. were identified in food samples and clinical specimens. The bakery halted production, and the outbreak ended after 1 week.</p><p><strong>Discussion: </strong>All the patients were exposed to only one food in common, which facilitated the investigation process. This outbreak is a reminder to small retailers and take-away shops of the importance of food safety management in preventing similar future outbreaks. All food handlers must comply with food hygiene principles, especially in hot temperatures, which boosts bacterial growth.</p>","PeriodicalId":31512,"journal":{"name":"Western Pacific Surveillance and Response","volume":"15 3","pages":"1-7"},"PeriodicalIF":1.0000,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11377868/pdf/","citationCount":"0","resultStr":"{\"title\":\"Large-scale salmonella outbreak associated with banh mi, Viet Nam, 2024.\",\"authors\":\"Tinh Huu Ho, Phuong Hoai Hoang, Lam Vo Thi Ngoc, Minh Nguyen Dinh, Dong Do Thanh, Viet Nguyen Dinh, O Phan Van, Phuong Nguyen Thi Lan, Thanh Nguyen Quoc, Nhan Le Dinh Trong, Chinh Van Dang\",\"doi\":\"10.5365/wpsar.2024.15.3.1168\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Objective: </strong>To investigate the cause of a foodborne outbreak that occurred in Dong Nai province, Viet Nam, in 2024, and implement control measures.</p><p><strong>Methods: </strong>An initial investigation was conducted to confirm the outbreak, which was followed by epidemiological and environmental investigations to find the plausible causative food item. Clinical specimens and food samples were tested to identify the pathogen.</p><p><strong>Results: </strong>A total of 547 symptomatic cases were recorded, of whom two were in severe condition requiring extracorporeal membrane oxygenation and ventilation, one of whom died. Among 99 interviewed cases, the mean incubation time was 9 hours (range 2-24 hours), with the main symptoms being fever, abdominal pain, diarrhoea and vomiting. All patients had eaten banh mi from a local bakery. <i>Salmonella</i> spp. were identified in food samples and clinical specimens. The bakery halted production, and the outbreak ended after 1 week.</p><p><strong>Discussion: </strong>All the patients were exposed to only one food in common, which facilitated the investigation process. This outbreak is a reminder to small retailers and take-away shops of the importance of food safety management in preventing similar future outbreaks. All food handlers must comply with food hygiene principles, especially in hot temperatures, which boosts bacterial growth.</p>\",\"PeriodicalId\":31512,\"journal\":{\"name\":\"Western Pacific Surveillance and Response\",\"volume\":\"15 3\",\"pages\":\"1-7\"},\"PeriodicalIF\":1.0000,\"publicationDate\":\"2024-09-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11377868/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Western Pacific Surveillance and Response\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5365/wpsar.2024.15.3.1168\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2024/7/1 0:00:00\",\"PubModel\":\"eCollection\",\"JCR\":\"Q4\",\"JCRName\":\"PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Western Pacific Surveillance and Response","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5365/wpsar.2024.15.3.1168","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/7/1 0:00:00","PubModel":"eCollection","JCR":"Q4","JCRName":"PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH","Score":null,"Total":0}
Large-scale salmonella outbreak associated with banh mi, Viet Nam, 2024.
Objective: To investigate the cause of a foodborne outbreak that occurred in Dong Nai province, Viet Nam, in 2024, and implement control measures.
Methods: An initial investigation was conducted to confirm the outbreak, which was followed by epidemiological and environmental investigations to find the plausible causative food item. Clinical specimens and food samples were tested to identify the pathogen.
Results: A total of 547 symptomatic cases were recorded, of whom two were in severe condition requiring extracorporeal membrane oxygenation and ventilation, one of whom died. Among 99 interviewed cases, the mean incubation time was 9 hours (range 2-24 hours), with the main symptoms being fever, abdominal pain, diarrhoea and vomiting. All patients had eaten banh mi from a local bakery. Salmonella spp. were identified in food samples and clinical specimens. The bakery halted production, and the outbreak ended after 1 week.
Discussion: All the patients were exposed to only one food in common, which facilitated the investigation process. This outbreak is a reminder to small retailers and take-away shops of the importance of food safety management in preventing similar future outbreaks. All food handlers must comply with food hygiene principles, especially in hot temperatures, which boosts bacterial growth.