Analysis of food poisoning event by type F Clostridium perfringens in a school
10.16835/j.cnki.1000-9817.2025296
- VernacularTitle:一起学校F型产气荚膜梭菌食物中毒事件分析
- Author:
YU Kuangming, PENG Jian, YANG Suqing, FANG Yezhen, HUANG Shiwang, JIANG Siqing, WANG Shujing, JIN Yihui
1
Author Information
1. Hangzhou Shangcheng District Center for Disease Control and Prevention (Hangzhou Shangcheng District Health Supervision Institution), Hangzhou 310004, Zhejiang Province, China
- Publication Type:Journal Article
- Keywords:
Clostridium perfringens;
Food poisoning;
Genes;
Students
- From:
Chinese Journal of School Health
2025;46(10):1493-1497
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To understand the epidemiological and etiological characteristics of food poisoning event occurred in a school in Hangzhou, Zhejiang, so as to provide reference for the scientific management of related emergencies.
Methods:By determining the nature of the event through epidemiological investigation, a case control study was carried out to spot suspicious food in May 2024. The hygienic investigation was conducted to find out possible pollution links and factors, patients and canteen practitioners anal swab, canteen retention samples, catering link daub and other specimens were collected ,for rapid pathogen screening. And the suspected pathogen Clostridium perfringens (CP) were isolated and identified according to the screening results, and toxin gene detection and whole genome sequencing and cluster analysis of CP isolated strains were carried out.
Results:The incident resulted in 45 people experiencing gastrointestinal symptoms, such as diarrhea and abdominal pain. The suspicious food was tomato scrambled eggs and corn ribs provided by the student canteen for lunch on May 29. A hygiene investigation found that there was a risk of contamination in the food processing, preparation and storage. A total of 46 anal swabs and 10 canteen retention samples were positive for CP 16 S, 59 strains of CP were isolated from 27 samples, 10 cases and 1 practitioner isolate were positive for CPE ( cpe ) (F mode), and their whole genome evolution analysis was conducted based on the same source.
Conclusions:The food poisoning event is caused by CP infection carrying CPE ( cpe ) (F mode), and the possible sources of outbreak are the carriers of the CP by employees. It is recommended that cafeteria staff strengthen training on common foodborne diseases and conduct regular monitoring of pathogens.
