A foodborne disease event caused by Vibrio parahaemolyticus
10.19428/j.cnki.sjpm.2020.19557
- VernacularTitle:一起副溶血性弧菌食源性疾病事件的调查分析
- Author:
Wei-qin WANG
1
;
Lei BI
;
Zheng HUANG
;
Chun-jin NIU
;
Peng ZHOU
Author Information
1. Shanghai Changning Center for Disease Control and Prevention, Shanghai 200051, China
- Publication Type:Research Article
- Keywords:
Vibrio parahaemolyticus;
foodborne disease;
molecular typing;
investigation
- From:
Shanghai Journal of Preventive Medicine
2020;32(8):665-
- CountryChina
- Language:Chinese
-
Abstract:
Objective To investigate and analyze a food borne disease event caused by Vibrio parahaemolyticus (VP) which happened in a company in Shanghai, and to explore the significance of laboratory testing technology in event traceability analysis, then making suggestions on key directions for food-borne disease prevention. Methods On the basis of epidemiological and hygienic investigation, the virulence genes and molecular typing techniques were used for the VP strains detected in the incident. Results A total of 65 patients were consistent with the case definition.The restaurant had no food business license, and its employees had no health certificate.VP was detected in anal swabs of 5 patients and 2 employees, and the PFGE map showed the same. Conclusion The event is suspiciously caused by food contamination from restaurant employees during food processing, assembly or transportation.It is suggested that the management should be improved of all aspects of the restaurant after cooking, and restaurants providing takeaway should be strengthened.
