عنوان مقاله :
منبع طغيان اشرشياكلي O157:H7 در دانشجويان يزد -1396
عنوان به زبان ديگر :
Source of the Escherichia Coli O157: H7 Outbreak in Yazd Students -2017
پديد آورندگان :
تاج فيروزه، علي اكبر داﻧﺸﮕﺎه ﻋﻠﻮم ﭘﺰﺷﮑﯽ ﺷﻬﯿﺪ ﺻﺪوﻗﯽ ﯾﺰد - ﻣﻌﺎوﻧﺖ ﺑﻬﺪاﺷﺘﯽ , حسيني، محمدحسين داﻧﺸﮕﺎه ﻋﻠﻮم ﭘﺰﺷﮑﯽ ﺷﻬﯿﺪ ﺻﺪوﻗﯽ ﯾﺰد - ﻣﻌﺎوﻧﺖ ﺑﻬﺪاﺷﺘﯽ , نظام الحسيني، محمدجواد داﻧﺸﮕﺎه ﻋﻠﻮم ﭘﺰﺷﮑﯽ ﺷﻬﯿﺪ ﺻﺪوﻗﯽ ﯾﺰد - ﻣﻌﺎوﻧﺖ ﺑﻬﺪاﺷﺘﯽ , مهدي زاده شاهي، محسن داﻧﺸﮕﺎه ﻋﻠﻮم ﭘﺰﺷﮑﯽ ﺷﻬﯿﺪ ﺻﺪوﻗﯽ ﯾﺰد - ﻣﻌﺎوﻧﺖ ﺑﻬﺪاﺷﺘﯽ , آقاباقري، حميد داﻧﺸﮕﺎه ﻋﻠﻮم ﭘﺰﺷﮑﯽ ﺷﻬﯿﺪ ﺻﺪوﻗﯽ ﯾﺰد - ﻣﻌﺎوﻧﺖ ﺑﻬﺪاﺷﺘﯽ , لطفي، محمدحسن داﻧﺸﮕﺎه ﻋﻠﻮم ﭘﺰﺷﮑﯽ ﯾﺰد - داﻧﺸﮑﺪه ﺑﻬﺪاﺷﺖ - ﮔﺮوه آﻣﺎر و اﭘﯿﺪﻣﯿﻮﻟﻮژي , پورمازار، عليرضا داﻧﺸﮕﺎه ﻋﻠﻮم ﭘﺰﺷﮑﯽ ﺷﻬﯿﺪ ﺻﺪوﻗﯽ ﯾﺰد - ﻣﻌﺎوﻧﺖ ﺑﻬﺪاﺷﺘﯽ , طالبي، عليرضا داﻧﺸﮕﺎه ﻋﻠﻮم ﭘﺰﺷﮑﯽ ﺷﻬﯿﺪ ﺻﺪوﻗﯽ ﯾﺰد - ﻣﻌﺎوﻧﺖ ﺑﻬﺪاﺷﺘﯽ
كليدواژه :
اﺷﺮﺷﯿﺎﮐﻠﯽ , ﺷﯿﮕﺎﺗﻮﮐﺴﯿﻦ , O157:H7 , ﻃﻐﯿﺎن , يزد
چكيده فارسي :
ﭼﮑﯿﺪه
در ﻃﻐﯿﺎﻧﯽ ﮐﻪ در ﺑﻬﺎر 1396در ﯾﮑﯽ از داﻧﺸﮕﺎهﻫﺎي ﯾﺰد ﺑﻪ وﻗﻮع ﭘﯿﻮﺳﺖ وﺟﻮد ﺑﺎﮐﺘﺮي اﺷﺮﺷﯿﺎﮐﻠﯽ O157:H7 در ﻧﻤﻮﻧﻪﻫﺎي اﻧﺴﺎﻧﯽ ﺑﻪ ﺗﺎﯾﯿﺪ رﺳﯿﺪه ﺑﻮد. اﯾﻦ ﻣﻄﺎﻟﻌﻪ ﺑﺎ ﻫﺪف ﺗﻌﯿﯿﻦ ﻣﻨﺒﻊ ﻋﻔﻮﻧﺖ ﻃﺮاﺣﯽ و اﺟﺮا ﺷﺪه اﺳﺖ. اﯾﻦ ﯾﮏ ﻣﻄﺎﻟﻌﻪ ﺷﺎﻫﺪ ﻣﻮردي ﻣﯽ ﺑﺎﺷﺪ ﮐﻪ 80ﻧﻔﺮ از ﺑﯿﻤﺎران و 80ﻧﻔﺮ از داﻧﺸﺠﻮﯾﺎن ﺳﺎﻟﻢ ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺘﻨﺪ. رواﯾﯽ ﺻﻮري و ﻣﺤﺘﻮاي ﭘﺮﺳﺸﻨﺎﻣﻪ ﻣﻮرد اﺳﺘﻔﺎده ﺑﻪ ﺗﺎﯾﯿﺪ ﻣﺘﺨﺼﺼﯿﻦ اﻣﺮ و ﻣﺴﺌﻮﻟﯿﻦ ﺗﯿﻢ ﻃﻐﯿﺎن رﺳﺎﻧﺪه ﺷﺪ. از رﮔﺮﺳﯿﻮن ﻟﻮﺟﺴﺘﯿﮏ دوﺣﺎﻟﺘﻪ و ﻣﺤﺎﺳﺒﻪ ﻧﺴﺒﺖ ﺷﺎﻧﺲ ﺑﺎ ﺣﺪود اﻃﻤﯿﻨﺎن 95درﺻﺪ اﺳﺘﻔﺎده ﺷﺪ. آﻧﺎﻟﯿﺰ داده ﻫﺎ در ﻣﺤﯿﻂ ﻧﺮم اﻓﺰار آﻣﺎري 19. SPSSاﻧﺠﺎم ﺷﺪ. در اﯾﻦ ﻣﻄﺎﻟﻌﻪ ﺷﺮﺑﺖ ﻃﺎﻟﺒﯽ ﺑﺎ ﻧﺴﺒﺖ ﺷﺎﻧﺲ 47 /37ﺑﺎﻻﺗﺮﯾﻦ ﺳﻬﻢ را در ﺑﺮوز ﺑﯿﻤﺎري ﺑﻪ ﺧﻮد اﺧﺘﺼﺎص داده ﺑﻮد. در ﻣﺮﺣﻠﻪ ﺑﻌﺪ ﻧﯿﺰ اﺳﺘﺎﻧﺒﻮﻟﯽ ﺷﺎم و ﺑﺮﻧﺞ ﺷﺎم ﺑﻪ ﺗﺮﺗﯿﺐ ﺑﺎ ﻧﺴﺒﺖ ﺷﺎﻧﺲ 4/25و 3/12ﺑﻪ ﻃﻮر ﻣﻌﻨﯽ داري در ﻣﺪل ﺑﺎﻗﯽ ﻣﺎﻧﺪه ﺑﻮدﻧﺪ. ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﺑﺎﻻ ﺑﻮدن ﻧﺴﺒﺖ ﺷﺎﻧﺲ ﺷﺮﺑﺖ ﻃﺎﻟﺒﯽ در اﯾﻦ ﻣﻄﺎﻟﻌﻪ و ﺳﻮ اﺑﻖ ﻣﻮﺟﻮد ﻣﺎﻧﻨﺪ ﺗﺎﯾﯿﺪ آزﻣﺎﯾﺸﮕﺎﻫﯽ وﺟﻮد ﺑﺎﮐﺘﺮي اﺷﺮﺷﯿﺎﮐﻠﯽ O157:H7 در ﻧﻤﻮﻧﻪﻫﺎي اﻧﺴﺎﻧﯽ و ﮔﺰارش ﺗﯿﻢ ﻃﻐﯿﺎن در ﺧﺼﻮص ﺗﻬﯿﻪ ﺷﺮﺑﺖ ﻃﺎﻟﺒﯽ ﺑﺎ اﺳﺘﻔﺎده از ﭼﺮخ ﮔﻮﺷﺖ ﻧﺸﺴﺘﻪ و ﻫﻤﭽﻨﯿﻦ ﺗﺎﯾﯿﺪ ﻣﻄﺎﻟﻌﺎت ﻣﺸﺎﺑﻪ در اﻣﮑﺎن وﺟﻮد اﺷﺮﺷﯿﺎﮐﻠﯽ در ﻣﻮاد ﻏﺬاﯾﯽ ﺧﺎم ﻣﺎﻧﻨﺪ ﮔﻮﺷﺖ، ﻣﯽ ﺗﻮان ﻧﺘﯿﺠﻪ ﮔﯿﺮي ﮐﺮد ﮐﻪ ﻣﻨﺒﻊ اﯾﻦ ﻃﻐﯿﺎن، ﺷﺮﺑﺖ ﻃﺎﻟﺒﯽ آﻟﻮده ﺷﺪه ﺑﻪ اﺷﺮﺷﯿﺎﮐﻠﯽ O157:H7 ﺗﻮﺳﻂ ﭼﺮخ ﮔﻮﺷﺖ آﻟﻮده ﺑﻮده اﺳﺖ.
چكيده لاتين :
The outbreak of E.coli O157: H7 has been confirmed in human specimens in the spring of 1396 in one of the universities of Yazd. This study was designed to determine the source of infection. This is a case-control study in which 80 patients and 80 healthy students were examined. The formal validity and content of the questionnaire used was confirmed by the experts and the outbreak team. For data analysis, binary logistic regression and odds ratios with 95% confidence intervals were by SPSS-19 software. In this study, cantaloupe syrup with the odds ratio of 47.37 had the highest factor in the incidence of disease. In the next stage, dinner and rice dinner with a chance ratio of 4.25 and 3.12 respectively, remained significantly in the model. Due to the high chance of cantaloupe syrup in this study and the available records such as laboratory confirmation of the presence of Escherichia coli O157: H7 in human samples and the report of the outbreak team on the preparation of cantaloupe syrup using a sitting meat grinder and also confirm similar studies in Possibility of presence Escherichia coli in raw foods such as meat, it can be concluded that the source of this outbreak was cantaloupe syrup contaminated with Escherichia coli O157: H7 via meat grinder.Keywords: Outbreak, Escherichia coli, Shiga toxin, O157: H7, Yazd.
عنوان نشريه :
ميكروب شناسي مواد غذايي
