Journal of Environmental Health Sciences (한국환경보건학회지)

Korean Society of Environmental Health (한국환경보건학회)
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Case Report for a Large-Scale Food Poisoning Outbreak that Occurred in a Group Food Service Center in Chungnam, Korea

2020년 충남지역 집단급식소에서 발생한 대형 식중독의 사례 보고

  • Lee, Hyunah (Chungcheongnam-do Institute of Health and Environment Research) ;
  • Kim, Junyoung (Center for Laboratory Control of Infectious Diseases, Korea Centers for Disease Control and Prevention) ;
  • Nam, Hae-Sung (Department of Preventive Medicine and Public Health, Chungnam National University) ;
  • Choi, Jihye (Chungcheongnam-do Institute of Health and Environment Research) ;
  • Lee, Dayeon (Chungcheongnam-do Institute of Health and Environment Research) ;
  • Park, Seongmin (Chungcheongnam-do Institute of Health and Environment Research) ;
  • Lim, Ji-Ae (Chungcheongnam-do Center for Infectious Diseases Control and Prevention) ;
  • Cheon, Younghee (Chungcheongnam-do Center for Infectious Diseases Control and Prevention) ;
  • Choi, Jinha (Chungcheongnam-do Institute of Health and Environment Research) ;
  • Park, Junhyuk (Chungcheongnam-do Institute of Health and Environment Research)
  • 이현아 (충청남도보건환경연구원) ;
  • 김준영 (질병관리본부 감염병센터) ;
  • 남해성 (충남대학교 의과대학 예방의학교실) ;
  • 최지혜 (충청남도보건환경연구원) ;
  • 이다연 (충청남도보건환경연구원) ;
  • 박성민 (충청남도보건환경연구원) ;
  • 임지애 (충청남도감염병관리지원단) ;
  • 천영희 (충청남도감염병관리지원단) ;
  • 최진하 (충청남도보건환경연구원) ;
  • 박준혁 (충청남도보건환경연구원)
  • Received : 2020.08.11
  • Accepted : 2020.09.02
  • Published : 2020.10.31
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Abstract

Objectives: This study was performed to identify the epidemiological features of a food poisoning outbreak in a company cafeteria located in Chungcheongnam-do Province, Korea in June of 2020 and to suggest preventive measures for a similar incidence. Methods: A total of 84 patients with acute gastroenteritis were examined. Environmental samples were obtained from 16 food handlers, six food utensils, 135 preserved foods served over three days and nine menus, and six drinking water samples. These are analyzed to detect viruses and bacteria. Results: Ninety-four out of the 402 people who were served meals (23.4%) predominantly showed symptoms of diarrhea, and the number was over 3 times. Among the 84 patients under investigation, 17 cases (20.2%) were positive for Enteropathogenic E. coli (EPEC) and 18 cases were positive for Clostridium (C.) perfringens (21.4%). Based on the investigation, it was concluded that the main pathogens were EPEC and C. perfringens. For EPEC, it was detected in three of the food service employees and in the preserved food and curry rice. The results of pulsed field gel electrophoresis indicate that all EPEC cases are closely related except for one food service employee. Assuming that isolated EPEC originated from the preserved food, the incubation period is about 25 hours. The origin of the C. perfringens was not determined as it was not detected in the food service employees or environmental samples. Conclusions: This case suggests that food provided in group food service centers must be thoroughly managed. In addition, identifying the pathogens in preserved food is very important for tracing the causes of food poisoning, so food must be preserved in an appropriate condition. To prevent similar food poisoning cases, analyzing cases based on epidemiological investigation and sharing the results is needed.

Keywords

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