Title to investigate food poisoning: camp construction worker Mae Ai Hospital
Malika Mae Ai district of Chiang Mai on 23 to 24 August 2558 to investigate cases of food poisoning and camp construction worker Mae Ai Hospital District. Malika Mae Ai district of Chiang Mai on 23 to 24 August 2558 on August 17, 2558 at 9:30 pm at the Office of Disease Prevention and Control was notified of 10 Mai Mai Provincial Health Office. Find the notch of food poisoning. Construction workers in the camp hospital, Mae Ai District, Chiang Mai, Mae Ai district Malika on August 13, 2558 at 20:00 am. The epidemiological work. Mae Ai Hospital Was informed by hospital outpatient building that found patients. A construction worker Mae Ai Hospital with fever, abdominal pain, diarrhea, dysentery, get a patient. The investigation period 20.00. 21.00. Patients who were treated in hospital as an outpatient 6 of 7 patients and in 1 patient, most patients with symptoms of fever and pain. dysentery, diarrhea, abdominal pain, muscle aches. All patients that history and the history that eating cooked pork purchased dissected share in the construction camp investigation team to investigate the disease between 14-23 August 2558 to investigate the study. Descriptive by gathering information about illnesses from a review of medical records of patients admitted to the hospital KEB. Including interviews about diet history. Using a food poisoning outbreak investigations specifically developed for investigation. And for more patients in the camp of construction workers Mae Ai Hospital (Active case finding) have defined a patient as the patient (Case) refers to people living in the camp for construction workers Mae Ai Hospital District Malika Mae Ai district of Chiang Mai. The symptoms are watery diarrhea, mucus shot selection during Day 8 - August 17, 2558 epidemiological study analysis. By epidemiological studies, analytical style. Retrospective Cohort study with analysis of factors associated Dose Respond to outbreaks of food poisoning in the 12 - 14 August 2558 2542 caused by an infection in the group. non-typhoidal salmonellae contain Salmonella Group B with patients who met the definition were 32 by a male 17 and female 15 cases, a percentage similar to the 58.62 and 53.57 of youth workers. The highest number of patients were 25-29 years age group accounted for 70.00 percent, followed by 35-39 year group 20-24 30-34 69.23 50.00 50.00 percent, respectively, of patients who experience symptoms are high. Diarrhea percent, 96.88, followed by headache, diarrhea and fever, headache, muscle pain, dysentery percent 93.75 93.75 65.50 59.38 respectively from the investigation into the causes of the outbreak showed that the disease is caused by salmonellae. The contamination of the meat from the slaughtered. And the practice is not correct sanitation and personal hygiene. The contamination was found in the cooking container. Factors associated with the disease in the 12 - 14 August 2558 exposed the disease is common. Eating cooked meat from pigs slaughtered. And share in the period from August 11, 2558 were mostly the same period. Most patients find that the disease has an incubation period of 19-22 hours, which is the incubation period for Salmonella diarrhea is common from 6-72 hours (average 12-36 hours) outbreak occurs. The cause of the outbreak of the disease together Intermittent source, which is a joint disease on August 11, 2558 at 18:00 of the investigation was to collect specimens to the laboratory by sending Rectal Swab number two. Detailed results are found on Salmonella spp., pork was infected with Salmonella spp. sponges found on Salmonella spp., and cutting boards made of Salmonella found to support the cause of the disease was caused by the group. non-typhoidal salmonellae analytical epidemiological studies. Factors likely than patients who did not eat. Statistical significance A total of 11 factors associated with the consumption of pork purchased dissected together. Most factors Eat cooked pork, followed by a 5.35-fold. Eating pork is cooked pork cook holding a 35.04 26.56 25.88 times, respectively, shows that those with risk factors associated with the cooking of pork, this is the risk of food poisoning in this time. Supported by analyzing the relationship Dose Respond of factors that pork consumption is that consumption is correlated with the number of patients who are among the more than one day, the risk was 33.00 times as much as those who do not eat pork. Control and prevent disease in the outbreak. Has provided health education to entrepreneurs focused on handwashing with soap after leaving the bathroom. Before and after touching raw meat and before touching cooked food. And media access to all citizens, especially for the home country. And supports the ASEAN Economic Community . This study shows that an outbreak of food poisoning, symptoms and clinical signs. He was the definition of a patient. By the definition of the Division of Infectious Disease Epidemiology. The disease has an incubation period of 6-48 hours, with an average of 27 hours, which is close to. The incubation period for the infection of Salmonella spp., Which has an incubation period of 6-72 hours, an average of 12-36 hours of epidemiological data from the descriptive study and investigation. Shows The disease is caused by diet. Risk factors The food is a cause Pork slaughtering share on August 11, 2558, an outbreak in the joint disease (Common source outbreak) the results of laboratory tests by sending Rectal Swab 2 cases the effect was found on Salmonella spp., pork was infected. Salmonella spp. sponges found on Salmonella spp. and butcher found on Salmonella spp therefore concluded that the cause of the outbreak at this time. Caused by eating pork infected with Salmonella spp. Contamination may not be so eviscerated by the contamination. Or a diet that does not over heat and happiness Ana.
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