Outbreak Investigation of a Food Poisoning Event at a Resort Hotel, Kenting, 2015

DOI: 10.6525/TEB.20161122.32(22).002

Hao-Yuan Cheng1*, Wan-Chin Chen1, Min-Nan Hung2, Yen-Chang Tuan2, Hui-Chen Lin2, Che-Yuan Chang3, Fang-Tzy Wu3

2016 Vol.32 NO.22

Correspondence Author: Hao-Yuan Cheng1*

  • 1Office of Preventive Medicine, Centers for Disease Control, Ministry of Health and Welfare, Taiwan
  • 2Kao-Ping Regional Center, Centers for Disease Control,Ministry of Health and Welfare, Taiwan
  • 3Diagnostic and Vaccine Development Center, Centers for Disease Control, Ministry of Health and Welfare, Taiwan


In March, 2015, Taiwan Centers for Disease Control was notified of a food poisoning event occurred at a resort hotel in Kenting. There were more than 200  gastroenteritis cases among students of a senior high school after breakfast at the resort restaurant. To identify the source and transmission route of this outbreak, Taiwan Field Epidemiology Training Program conducted a retrospective cohort study. A semi-structured questionnaire for consumed food items was used to interview all students. Statistical analysis was performed to identify suspicious food items. Environmental inspection was then done according to the statistical findings. Bacterial culture for common enteropathogens and viral test for norovirus and rotavirus were done for specimens collected from ill students and suspicious food items. Of 267 students interviewed, 131 (49%) met our case definition. Students consumed iced tea had higher risk for gastroenteritis (risk ratio 1.53, p = 0.005). Ice used for iced tea and six stool and vomitus specimens of ill students were tested positive for norovirus. Major genotype (80%) was GII.17. These evidence suggested norovirus-contaminated ice made by raw water caused the event. We recommend relevant authorities to provide guidance to secure drinking water safety and to avoid similar outbreaks in the future.

Keywords:Norovirus, Outbreak, Waterborne, GII.17