JaLCDOI 10.18926/AMO/31986
FullText URL fulltext.pdf
Author Ochiai, Hirotaka| Ohtsu, Tadahiro| Tsuda, Toshihide| Kagawa, Haruko| Kawashita, Toshiaki| Takao, Soshi| Tsutsumi, Akizumi| Kawakami, Norito|
Abstract <p>On February 13, 2002, a public health center in Hiroshima Prefecture, Japan, was notified that many individuals living at the Japan Maritime Self-Defence Force base had symptoms resembling those of food poisoning. Self-administered questionnaires requesting information regarding meal consumption and symptoms were distributed to all 281 members at the base. A case of the illness was defined as a member who had had watery or mucousy stool, or loose stool with abdominal cramps, more than twice a day after consuming dinner on February 12. Control of the illness was defined as a member with no symptoms. The dinner on February 12 was significantly associated with the illness (Mantel-Haenszel odds ratio: 3.59, 95% confidence interval: 1.06-12.20). A case-control study showed that, among the food supplied at dinner on February 12, the braised chop suey was significantly associated with the illness (odds ratio: 12.30, 95% confidence interval: 1.90-521.00). The braised chop suey had been stored in a chafing dish. An environmental investigation indicated that Clostridium perfringens (C. perfringens) in the chafing dish proliferated under an inappropriate heat-retention temperature, and the contaminated braised chop suey could have caused the food poisoning. This study demonstrated that the recommended heat-retention temperature (over 65 degrees C) should be confirmed thoroughly.</p>
Keywords outbreak Clostridium perfringens (C. perfringens) epidemiology food poisoning
Amo Type Article
Published Date 2005-02
Publication Title Acta Medica Okayama
Volume volume59
Issue issue1
Publisher Okayama University Medical School
Start Page 27
End Page 32
ISSN 0386-300X
NCID AA00508441
Content Type Journal Article
language 英語
File Version publisher
Refereed True
PubMed ID 15902996
Web of Science KeyUT 000227263300004