Herman K M, Hall A J, Gould L H
Centers for Disease Control and Prevention,Atlanta,GA,USA.
Epidemiol Infect. 2015 Oct;143(14):3011-21. doi: 10.1017/S0950268815000047. Epub 2015 Feb 20.
Leafy vegetables are an essential component of a healthy diet; however, they have been associated with high-profile outbreaks causing severe illnesses. We reviewed leafy vegetable-associated outbreaks reported to the Centers for Disease Control and Prevention between 1973 and 2012. During the study period, 606 leafy vegetable-associated outbreaks, with 20 003 associated illnesses, 1030 hospitalizations, and 19 deaths were reported. On average, leafy vegetable-associated outbreaks were larger than those attributed to other food types. The pathogens that most often caused leafy vegetable-associated outbreaks were norovirus (55% of outbreaks with confirmed aetiology), Shiga toxin-producing Escherichia coli (STEC) (18%), and Salmonella (11%). Most outbreaks were attributed to food prepared in a restaurant or catering facility (85%). An ill food worker was implicated as the source of contamination in 31% of outbreaks. Efforts by local, state, and federal agencies to control leafy vegetable contamination and outbreaks should span from the point of harvest to the point of preparation.
叶菜类蔬菜是健康饮食的重要组成部分；然而，它们却与导致严重疾病的重大疫情爆发有关。我们回顾了1973年至2012年期间向美国疾病控制与预防中心报告的与叶菜类蔬菜相关的疫情爆发情况。在研究期间，共报告了606起与叶菜类蔬菜相关的疫情爆发，涉及20003例相关疾病、1030例住院治疗和19例死亡。平均而言，与叶菜类蔬菜相关的疫情爆发规模比其他食物类型引发的疫情更大。最常导致叶菜类蔬菜相关疫情爆发的病原体是诺如病毒（在确诊病因的疫情爆发中占55%）、产志贺毒素大肠杆菌（STEC）（18%）和沙门氏菌（11%）。大多数疫情爆发归因于在餐馆或餐饮场所准备的食物（85%）。在31%的疫情爆发中，受感染的食品工作人员被认定为污染源。地方、州和联邦机构为控制叶菜类蔬菜污染和疫情爆发所做的努力应贯穿从收获点到制备点的整个过程。
