Clostridium perfringens Outbreak Associated with School Lunch, New Taipei City, 2019

DOI: 10.6525/TEB.202209_38(17).0002

Yi-Ting Yang1,2*, Meng-Yu Chen1,2, Pei-Chen Chen1, Jih-Hui Lin3, Yu-Ju Chen4, Hsueh-Hsuan Lin5, Yu-Fang Tsai1, Hsiao-Ping Tung1, Jui-Wei Hsieh1
 

2022 Vol.38 NO.17

Correspondence Author: Yi-Ting Yang1,2*

  • 1Taipei Regional Center, Centers for Disease Control, Ministry of Health and Welfare, Taiwan
  • 2Office of Preventive Medicine, Centers for Disease Control, Ministry of Health and Welfare, Taiwan
  • 3Center for Diagnostics and Vaccine Development, Centers  for Disease Control, Ministry of Health and Welfare, Taiwan
  • 4The Pharmaceutical and Food Management Division, Department of Health, New Taipei City Government, Taiwan
  • 5The Disease Control Division, Department of Health, New Taipei City Government, Taiwan

Abstract:

        In September 2019, an outbreak of gastroenteritis occurred in three schools in New Taipei City. More than 200 students became ill after eating school lunch provided by the same caterer on September 3. Using a semi-structured questionnaire, food consumption in school lunch was assessed. Of 562 respondents with complete data, 182 met the case definition. Main symptoms included diarrhea and abdominal pain, with median incubation period of 15 hours. In univariate and multivariate analyses, consumption of braised chicken was associated with illness. Bacteria of cpe-positive C. perfringens were detected in 10 of 16 stool samples among 16 cases. Environmental investigation indicated inadequate cooking and storage procedures might have contributed to food contamination. We recommended that caterers should strengthen the implementation of the Hazard Analysis and Critical Control Points principles and schools should contract caterers complying with food safety standards (e.g. food can be served within two to four hours after cooking).