Belongia E A, MacDonald K L, Parham G L, White K E, Korlath J A, Lobato M N, Strand S M, Casale K A, Osterholm M T
Division of Field Services, Centers for Disease Control, Atlanta, Georgia.
J Infect Dis. 1991 Aug;164(2):338-43. doi: 10.1093/infdis/164.2.338.
An outbreak of Escherichia coli O157:H7 hemorrhagic colitis at a Minnesota junior high school in October 1988 comprised 32 cases among 1562 students (attack rate, 2.0%). Four children were hospitalized; none developed hemolytic-uremic syndrome. Case children were more likely than controls to have eaten heat-processed meat patties (odds ratio, 6.2; 95% confidence interval, 2.0-20.1; P less than .001) in the school cafeteria on a specific day. The minimum estimated attack rate among students who ate these patties was 8%. The patties should have been sufficiently cooked by the manufacturer to destroy enteric pathogens before they were frozen and distributed. E. coli were cultured from frozen patties that were manufactured at the same plant on the same dates as the implicated patties, but serotype O157:H7 was not isolated. Heat-processed meat patties may serve as vehicles for E. coli O157:H7 infection, and currently there are no federal or state regulatory standards to ensure the safety of these products.
1988年10月，明尼苏达州一所初中爆发了大肠杆菌O157:H7出血性结肠炎疫情，1562名学生中有32例发病（发病率为2.0%）。4名儿童住院治疗；无人发展为溶血尿毒综合征。与对照组相比，发病儿童更有可能在某一特定日期在学校食堂食用了热处理肉饼（优势比为6.2；95%置信区间为2.0 - 20.1；P < 0.001）。食用这些肉饼的学生中估计最低发病率为8%。肉饼在冷冻和分发之前，制造商应该已经将其充分煮熟以消灭肠道病原体。从与受污染肉饼相同日期、同一工厂生产的冷冻肉饼中培养出了大肠杆菌，但未分离出O157:H7血清型。热处理肉饼可能是大肠杆菌O157:H7感染的传播媒介，目前尚无联邦或州监管标准来确保这些产品的安全。
