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KMID : 1156220200460050525
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Journal of Environmental Health Sciences
2020 Volume.46 No. 5 p.525 ~ p.531
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Case Report for a Large-Scale Food Poisoning Outbreak that Occurred in a Group Food Service Center in Chungnam, Korea
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Lee Hyun-Ah
Kim Jun-Young
Nam Hae-Sung
Choi Ji-Hye
Lee Da-Yeon
Park Seong-Min
Lim Ji-Ae
Cheon Young-Hee
Choi Jin-Ha
Park Jun-Hyuk
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Abstract
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Objectives: This study was performed to identify the epidemiological features of a food poisoning outbreak in a company cafeteria located in Chungcheongnam-do Province, Korea in June of 2020 and to suggest preventive measures for a similar incidence.
Methods: A total of 84 patients with acute gastroenteritis were examined. Environmental samples were obtained from 16 food handlers, six food utensils, 135 preserved foods served over three days and nine menus, and six drinking water samples. These are analyzed to detect viruses and bacteria.
Results: Ninety-four out of the 402 people who were served meals (23.4%) predominantly showed symptoms of diarrhea, and the number was over 3 times. Among the 84 patients under investigation, 17 cases (20.2%) were positive for Enteropathogenic E. coli (EPEC) and 18 cases were positive for Clostridium (C.) perfringens (21.4%). Based on the investigation, it was concluded that the main pathogens were EPEC and C. perfringens.
For EPEC, it was detected in three of the food service employees and in the preserved food and curry rice. The results of pulsed field gel electrophoresis indicate that all EPEC cases are closely related except for one food service employee. Assuming that isolated EPEC originated from the preserved food, the incubation period is about 25 hours. The origin of the C. perfringens was not determined as it was not detected in the food service employees or environmental samples.
Conclusions: This case suggests that food provided in group food service centers must be thoroughly managed.
In addition, identifying the pathogens in preserved food is very important for tracing the causes of food poisoning, so food must be preserved in an appropriate condition. To prevent similar food poisoning cases, analyzing cases based on epidemiological investigation and sharing the results is needed.
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KEYWORD
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Clostridium perfringens, Enteropathogenic E. coli, Food-borne disease
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