Author/Authors :
Gao, Zhenguo Xinjiang Uygur Autonomous Region Center for Disease Control and Prevention, Urumqi, China , Naerkezi, Muti Mahe Xinjiang Uygur Autonomous Region Center for Disease Control and Prevention, Urumqi, China , Tuohetamu, Shabiremu Xinjiang Uygur Autonomous Region Center for Disease Control and Prevention, Urumqi, China , Li, Fang Xinjiang Uygur Autonomous Region Center for Disease Control and Prevention, Urumqi, China , Zhang, Jian Xinjiang Uygur Autonomous Region Center for Disease Control and Prevention, Urumqi, China , Xia, Yidan Xinjiang Uygur Autonomous Region Center for Disease Control and Prevention, Urumqi, China , Sun, Xiaona Xinjiang Uygur Autonomous Region Center for Disease Control and Prevention, Urumqi, China , Naerkezi, Abuzhalihan Xinjiang Uygur Autonomous Region Center for Disease Control and Prevention, Urumqi, China , Huang, Ruifang Xinjiang Uygur Autonomous Region Center for Disease Control and Prevention, Urumqi, China , Liu, Hongbin Xinjiang Uygur Autonomous Region Center for Disease Control and Prevention, Urumqi, China , Ni, Daxin China Center for Disease Control and Prevention, Beijing, China , Zhang, Rong Xinjiang Uygur Autonomous Region Center for Disease Control and Prevention, Urumqi, China
Abstract :
Objective
To understand the causes and transmission routes of, as well as risk factors, for a Salmonella outbreak in a tour group.
Method
A retrospective cohort design was used to conduct an epidemiological field investigation. Real-time fluorescent quantitative PCR, bacterial culture, and serological identification methods were used for pathogen detection and identification.
Result
There were 7 cases of illness, and the attack rate was 46.67%. The onset date was concentrated on May 9 and 10. All cases were found in the tour group, and no cases occurred in the nontour group. The results of this retrospective cohort study showed that the consumption of boiled eggs for breakfast on May 9 was a common factor (R2 = 6.67, P=0.023). Salmonella enteritidis was identified from the patients' stool and vomit.
Conclusion
The food poisoning epidemic was caused by Salmonella enteritidis. In the summer and autumn, attention should be paid to preservation, processing, and cooking of food to avoid bacterial contamination. To prevent sickness, travelers should know the disease prevalence at their destinations in advance
