婚宴后食物中毒;Cayirbag, Afyonkarahisar, 2014 -

Turk Silahli Kuvvetleri koruyucu hekimlik bulteni Pub Date : 2016-01-01 DOI:10.5455/PMB.1-1441892421

Yasemin Demirbilek, H. Öztürk, M. Senol, R. Özçelik, S. Çoban, F. Temel, B. Levent, M. B. Sucaklı, S. Musaonbaşıoğlu

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引用次数: 0

摘要

目的:省公共卫生局报告了Cayirbag村暴发的急性肠胃炎。开展了一项调查，以查明原因、传播方式和防止类似疫情的再次发生。方法:采用回顾性队列调查方法，对174名居民进行访谈，发现112例疑似病例。估计相对危险度(ERRadj)通过包括性别、年龄、大米和秋葵的无条件logistic回归模型得到。结果:发病率为64.4%。主要症状为呕吐(88.4%)、恶心(85.7%)、腹痛(77.7%)、腹泻(54.5%)。流行曲线显示为点源爆发。平均潜伏期为3.5小时(最小-最大:1-11.5小时)。饭菜都是在室外的泥土地上准备的，一天后上桌。除了米饭以外的食物都储存在冰箱里。我们无法获得有关大米储存条件的信息。女性患病人数是男性的1.3倍(95%CI:1.01%-1.6%)。患病风险因年龄组而异(p=0.016)。在控制了其他因素后，食用大米的比例是前者的11倍(95%CI:1.1-109.7)。水、食物及粪便样本均呈阴性。结论:症状、潜伏期、不安全的食品制备条件、缺乏大米储存条件信息和流行病学证据表明，此次暴发是由于受污染的大米。1Erken Uyarı-Cevap ve Saha epidemiology yolojisi Daire Başkanlığı， t rkiye Halk Sağlığı Kurumu, Ankara, t rkiye。2Halk Sağlığı Müdürlüğü， Afyonkarahisar, t rkiye。3Mikrobiyoloji Referans laboratuvarlaryi Daire Başkanlığı， trkiye Halk Sağlığı Kurumu, Ankara, trkiye。4Bulaşıcı Hastalıklar控制程序laryba kan Yardımcılığı， trkiye Halk Sağlığı Kurumu, Ankara, trkiye。Yazışma地址/通信地址:Yasemin Demirbilek, Erken Uyarı-Cevap ve Saha Epidemiyolojisi Daire Başkanlığı， t rkiye Halk Sağlığı Kurumu, Ankara, t rkiye, dr__yasemin@hotmail.com anhtar Kelimeler: Salgın;Kohort卡尔ışması;Pilav;坞Zehirlenmeleri

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Outbreak of food-poisoning after a wedding feast; Cayirbag, Afyonkarahisar, 2014 -

Aim: Provincial Public Health Directorate reported an acute gastroenteritis outbreak in Cayirbag Village. An investigation was conducted to identify the cause, mode of transmission and to prevent the recurrence of similar outbreaks. Methods: In this retrospective cohort investigation, we interviewed 174 residents and detected 112 probable cases. Estimated Relative Risk (ERRadj) were obtained through unconditional logistic regression model including sex, age, rice and okra. Results: The attack rate was 64.4%. Main symptoms were vomiting (88.4%), nausea (85.7%), abdominal pain (77.7%), diarrhea (54.5%). Epidemic curve revealed a point source outbreak. Mean incubation period was 3.5 hours (min-max:1-11.5). Meals were prepared outside, at the soil ground, and served one day later. Foods other than rice were stored in the refrigerator. We were unable to obtain information about the storage conditions of the rice. Females developed the illness 1.3 times more compared to males (95%CI:1.01%-1.6%). Risk of disease differed by age groups (p=0.016). After controlling for other factors, consuming rice was 11 times more (95%CI:1.1-109.7). Water, food and stool specimens were tested negative. Conclusion: Symptoms, incubation period, unsafe food preparation conditions, lack of information on rice storage conditions and epidemiological evidence suggest that this outbreak was due to contaminated rice. 1Erken Uyarı-Cevap ve Saha Epidemiyolojisi Daire Başkanlığı, Türkiye Halk Sağlığı Kurumu, Ankara, Türkiye. 2Halk Sağlığı Müdürlüğü, Afyonkarahisar, Türkiye. 3Mikrobiyoloji Referans Laboratuvarları Daire Başkanlığı, Türkiye Halk Sağlığı Kurumu, Ankara, Türkiye. 4Bulaşıcı Hastalıklar Kontrol Programları Başkan Yardımcılığı, Türkiye Halk Sağlığı Kurumu, Ankara, Türkiye. Yazışma Adresi/Address for correspondence: Yasemin Demirbilek, Erken Uyarı-Cevap ve Saha Epidemiyolojisi Daire Başkanlığı, Türkiye Halk Sağlığı Kurumu, Ankara, Türkiye, dr__yasemin@hotmail.com Anahtar Kelimeler: Salgın; Kohort Çalışması; Pilav; Besin Zehirlenmeleri

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Turk Silahli Kuvvetleri koruyucu hekimlik bulteni

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