Ting-Lu Zhang, Liang-Liang Cui, Li Li, Ming-Lei Zhang, Fang Qi, Liang Ying, Chang-Jun Bao
Lianyungang Municipal Center for Disease Control and Prevention, Lianyungang, Jiangsu Province, China .
Western Pac Surveill Response J. 2012 Oct 30;3(4):12-5. doi: 10.5365/WPSAR.2012.3.4.005. Print 2012 Oct.
After notification of a suspected case of anthrax following the slaughtering of a sick cow in Banlu village, an area that has not had any anthrax cases for decades, we aimed to confirm the outbreak, determine the transmission mechanism and implement control measures.
The outbreak response team interviewed all people that had contact with the sick cow. Three types of cases' specimens were collected and tested by blood smear, real-time polymerase chain reaction (PCR) and the gold colloid method. Traceback of potentially contaminated meat and cattle were conducted.
There were five confirmed and three probable cases verified among 17 people who had contact with the sick cow - an attack rate of 47%. The incubation period ranged from one to eight days with a median of two days. All eight cases had lesions. All were native residents of Banlu village aged between 21 and 48 years. Five male cases were professional butchers; two females and one male were temporary assistants. The sick cow's meat and hide, as well as all cattle processed at the same time, were recalled. Hypochlorite was used to disinfect the contaminated environments, butchering facilities and the contacts' personal effects.
This outbreak was caused by anthrax bacillus transmitted to contacts from the tissues of the sick cow. Control of the outbreak was managed by recalling all potentially infected meat and disinfecting the slaughter house and the suspected cases' personal effects and environment.
在Banlu村一头病牛被宰杀后通报了疑似炭疽病例，该地区已数十年未出现任何炭疽病例，我们旨在确认此次疫情，确定传播机制并实施控制措施。
疫情应对小组对所有接触过病牛的人员进行了访谈。采集了三类病例的样本，并通过血涂片、实时聚合酶链反应（PCR）和金胶体法进行检测。对可能受污染的肉类和牲畜进行了追溯。
在接触过病牛的17人中，确诊5例，疑似3例，罹患率为47%。潜伏期为1至8天，中位数为2天。所有8例病例均有病变。所有病例均为Banlu村的本地居民，年龄在21至48岁之间。5例男性病例为专业屠夫；2例女性和1例男性为临时助手。病牛的肉和皮，以及同时加工的所有牲畜均被召回。使用次氯酸盐对受污染的环境、屠宰设施以及接触者的个人物品进行消毒。
此次疫情是由炭疽杆菌从病牛组织传播给接触者所致。通过召回所有可能受感染的肉类，并对屠宰场以及疑似病例的个人物品和环境进行消毒来控制疫情。
