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メソミルに汚染された塩に関連した食品感染症の発生
Udo Buchholz1, Jonathan Mermin, Richard Rios
1Epidemic Intelligence Service, Epidemiology Program Office, Centers for Disease Control and Prevention, Atlanta, GA, USA. BuchholzU@rki.de
JAMA
|August 2, 2002
まとめ
レストランでの胃腸疾患の発生は,メソミールに汚染された塩によって引き起こされた. 保健当局者は,医師に,すべての疑わしいアウトブレイクを公衆衛生部門に報告し,迅速な調査と制御を行うよう促しています.
科学分野:
- 食品感染症の調査 食品感染症の調査
- 公衆衛生の監視は公衆衛生の監視である.
- 毒理学 毒理学 毒理学
背景:
- 1998年末と1999年初頭,カリフォルニアのタイ料理店で胃腸疾患の発生が調査を促した.
- カリフォルニア州保健省は,レストランのお客様の間で再発する病気の症例に警告を受けました.
研究 の 目的:
- タイのレストランに関連した食品感染症の発生の特定の源と原因を特定するために.
主な方法:
- レストランの顧客を対象にケース・コントロール研究が行われました.
- 食品,便,嘔吐のサンプルに微生物学的および毒理学的分析が行われました.
- リスク要因を特定するために,食品曝露と調理シフトの統計分析が使用されました.
主要な成果:
- 病気は統計的に食品に塩を加えることと関連しており,塩の消費量の増加と相関するリスクが高かった.
- 毒性のあるカルバマート農薬であるメトミルは,レストランからの嘔吐と塩のサンプルで検出されました.
- シフト中のクックAの存在は,病気の発生と有意に関連していた (OR, 10.4).
結論:
- この流行は,メソミールに汚染された塩で調味された食品の消費に起因した.
- 医師は,公衆衛生の対応を促進するために,感知される重症度に関係なく,疑わしいアウトブレイクを報告するよう奨励されています.
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