Original Article
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
- 1.Office of Preventive Medicine, Centers for Disease Control, Ministry of Health and Welfare, Taiwan
- 2.Division of Preparedness and Emerging Infectious Diseases, Centers for Disease Control, Ministry of Health and Welfare, Taiwan
- 3.Disease Control Section, Public Health Bureau of Taoyuan County Government
- 4.Center for Research, Diagnostics and Vaccine Development, Centers for Disease Control, Ministry of Health and Welfare, Taiwan
Abstract：
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.
