文章基本信息

标题：An outbreak of gastroenteritis linked to a buffet lunch served at a Canberra restaurant
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作者：Timothy S Sloan-Gardner ; Anna-Jane Glynn-Robinson ; April Roberts-Witteveen 等
期刊名称：Communicable Diseases Intelligence
印刷版ISSN：1447-4514
电子版ISSN：1445-4866
出版年度：2014
卷号：38
期号：4
页码：E273-E278
出版社：Government Department of Health and Ageing
摘要：In 2013, an outbreak of gastrointestinal illness occurred following a buffet lunch at a restaurant in Canberra. An investigation was conducted to identify the cause of illness and to implement appropriate public health measures to prevent fur- ther disease. We conducted a retrospective cohort study via telephone interviews, using a structured questionnaire developed from the restaurant buffet menu. A case was defined as someone who ate the buffet lunch at the restaurant on the implicated date and developed any symptoms of gastrointes- tinal illness (such as diarrhoea, abdominal pain and nausea) following the consumption of food. A total of 74% (225/303) of known attendees were interviewed, of whom 56% (125/225) had become ill. The median incubation period and duration of illness were 13 and 19 hours respectively. The most commonly reported symptoms were diar- rhoea (94%, 118/125) and abdominal pain (82%, 103/125). A toxin-mediated gastrointestinal illness was suspected based on the incubation period, duration of illness and the symptoms. The envi- ronmental health investigation identified a lack of designated hand washing facilities in the kitchen, an absence of thermometers for measuring food temperatures and several maintenance and minor cleaning issues. A number of food samples were taken for microbiological analysis. Multivariable analysis showed that illness was significantly asso- ciated with consuming curried prawns (OR 18.4, 95% CI 8.6–39.3, P < 0.01) and Caesar salad (OR 3.6, 95% CI 1.8–7.5, P< 0.01). Enterotoxin- producing Staphylococcus aureus and Bacillus cereus were identified in leftover samples of cooked buffet food, but this food was not epidemiologi- cally implicated. The investigation suggested that a breakdown in cleanliness, temperature control and food handling practices may have resulted in contamination of the buffet food. In order to prevent such outbreaks in the future, caterers and restaurateurs need to ensure they have the appropriate facilities and procedures in place if planning to cater for large groups.
关键词：outbreak; gastroenteritis; cohort ; study; public health; buffet