Study of Correlation between Norovirus-Infected Cooks and Foodborne Disease Outbreak among X Junior High School Students
Donald Dah-Shyong Jiang1, Chia-Ping Su2, Wen-Chih Yang3, Jyh-Yuan Yang4
2014 Vol.30 NO.12
Correspondence Author： Donald Dah-Shyong Jiang
On January 12, 2011, we investigated the scale, transmission mode, disease pathogen, food origin, and preventive measure effectiveness of a foodborne disease outbreak which occurred among X Junior High School students after consumption of common lunch meal. Focusing on the school with the highest number of cases, the investigation results show a total of 265 students affected, with an attack rate of 39.7%. The epidemic curve and distribution of cases per class show the transmission mode to be a common source infection. Logistic regression analysis results indicated statistically significant relationship between shacha vermicelli and the outbreak (AOR=1.659, 95% CI: 1.040 ~ 2.647). The fecal samples of 26 students and 6 cooking staff were tested positive for GII.12 norovirus. The person who made the shacha vermicelli was an asymptomatic norovirus carrier, which lets us confirm that this foodborne outbreak in X school was caused by a norovirus-infected cook. After the implementation of preventive measures, such as sending the infected persons home to rest and further medical assistance, sanitizing the kitchens, restrooms, and sinks, enhancing hand-washing education, and compelling the meal company to shut down, no new cases appeared after January 17th.