Multijurisdictional Outbreak of Enterohemorrhagic Escherichia coli O157 Caused by Consumption of Ready-to-Eat Grilled Skewered Meat in Niigata, Japan
Multijurisdictional Outbreak of Enterohemorrhagic Escherichia coli O157 Caused by Consumption of Ready-to-Eat Grilled Skewered Meat in Niigata, Japan
复制标题
DOI：
10.1089/fpd.2021.0083
复制
发表时间：
2022-05-17
影响因子：
2.8
通讯作者：
Takahashi, Yoshiki
中科院分区：
文献类型：
--
作者：
Sato, Ryosuke;Yahata, Yuichiro;Takahashi, Yoshiki
肠出血性大肠杆菌O 157（EHEC）可引起严重的并发症，如溶血性尿毒综合征。受污染的即食（RTE）食品是全球多管辖区食源性疾病暴发的媒介之一。肠出血性大肠杆菌的多管辖区（包括城市、城镇和村庄）暴发通常与病例增加有关，在这里，我们描述了2017年10月在新泻县发生的涉及29例病例的暴发。在全州范围内发现活跃病例后，我们对29例符合条件的EHEC阳性病例进行了病例对照研究。为了确定疫情与危险因素的关联，我们将这些病例与38名对照组进行了比较，这些对照组选自家庭和熟人，他们都没有症状，EHEC检测呈阴性。病例最多的是20-29岁年龄组（7/29; 24%），大多数是妇女（20/29; 69%）。所有29例病例具有相同或相似的多位点可变数目串联重复分析（MLVA）特征。其中，76%（22/29）曾食用过某种类型的烤肉串。此外，69%（20/29）的人曾食用X公司生产的烤串肉。肠出血性大肠杆菌感染与食用任何食品加工公司生产的烤肉串（优势比[OR] = 11.8，置信区间[95%CI]：3.7-37.4）和X公司生产的烤肉串（OR = 9.8，95%CI：3.2-30.7）密切相关。在X公司，串肉被烤到95摄氏度，然后从烧烤区移到肉托盘上。肉盘没有充分清洗和消毒。检测表明，该设施对肠出血性大肠杆菌呈阴性，但四名无症状的雇员对肠出血性大肠杆菌检测呈阳性。X公司暂时关闭，并自愿回收这些食品。我们建议所有员工充分清洗和消毒肉盘，以防止RTE食品的污染，通过定期清洁设施避免烧烤串肉通过环境交叉污染，并适当地进行自我保健。
Enterohemorrhagic Escherichia coli O157 (EHEC) causes severe complications such as hemolytic uremic syndrome. Contaminated ready-to-eat (RTE) food is one of the vehicles of multijurisdictional outbreaks of foodborne disease worldwide. Multijurisdictional (covering cities, towns, and villages) outbreaks of EHEC are usually linked to an increase in cases, and here we describe such an outbreak involving 29 cases in October 2017 in the Niigata Prefecture. After prefecture-wide active case finding, we conducted a case-control study of 29 cases with eligible data who tested positive for EHEC. To determine the association of the outbreak with risk factors, we compared these cases with 38 controls selected from family and acquaintances who were both symptom free and tested negative for EHEC. The largest number of cases was in the 20-29-year age group (7/29; 24%) and most were women (20/29; 69%). All 29 cases had an identical or similar multilocus variable number tandem-repeat analysis (MLVA) profile. Of these, 76% (22/29) had consumed some type of grilled skewered meat. Also, 69% (20/29) had consumed grilled skewered meat produced by company X. EHEC infection was strongly associated with the consumption of grilled skewered meat produced by any food processing company (odds ratio [OR] = 11.8, confidence interval [95% CI]: 3.7-37.4) and by company X (OR = 9.8, 95% CI: 3.2-30.7). At company X, the skewered meat was grilled to 95 degrees C and then removed from the grilling area to meat trays. The meat trays were not sufficiently washed and disinfected. Testing indicated that the facility was negative for EHEC but four asymptomatic employees tested positive for EHEC. Company X was temporarily closed and voluntarily recalled the foods. We recommend that all employees sufficiently wash and disinfect meat trays to prevent contamination of RTE food, avoid cross-contamination of grilled skewered meat through the environment by regularly cleaning the facility, and appropriately practice self-health care.