Ruan Feng, Chen Jian Gang, Chen Long, Lin Xin Tian, Zhou Yong, Zhu Ke Jing, Guo Yi Tong, Tan Ai Jun
Department of Emergency Response and Management, Zhuhai Center for Disease Control and Prevention, Zhuhai, China.
Department of Physicochemical Laboratory, Zhuhai Center for Disease Control and Prevention, Zhuhai, China.
Foodborne Pathog Dis. 2020 Jul;17(7):429-433. doi: 10.1089/fpd.2019.2710. Epub 2020 Mar 13.
Deoxynivalenol (DON) or "vomitoxin" is a mycotoxin produced by species. Few food poisoning cases caused by DON have been reported since the 1990s in China. However, on May 16, 2019, the Zhuhai Center for Disease Control and Prevention received a case report from primary school "S" that many students began vomiting after eating breakfast. To discern the cause and control the outbreak effectively, an epidemiological investigation was carried out. This retrospective cohort study defined both suspected and probable cases of food poisoning using ultra-high-performance liquid chromatography coupled with triple quadrupole mass spectrometry to detect 16 mycotoxins simultaneously. A total of 101 cases (14 suspected and 87 probable) were identified, with an overall attack rate of 8.1%. All cases were in grades 1-3. The main symptoms of probable cases were vomiting (100%) and nausea (63%). The average incubation time was 25 min after eating. Comparison of students who ate breakfast provided by the school with those who did not revealed the relative risk was 6.0 (95% confidence intervals [CI] = 2.2-16) among students in grades 1-3. The concentration of DON in the leftover raw breakfast noodles ranged from 6856 to 11,982 μg/kg and 878.3 to 1074.2 μg/kg in leftover cooked noodles. DON exposure was 1.3-1.6 μg/kg body weight for grades 1-2 and 1.7-2.1 μg/kg body weight for grade 3. The attack rate of grade 3 was 4.3 times higher than that for grades 1-2 (95% CI = 3.0-6.3). The food poisoning outbreak on May 16, 2019 in primary school "S" in China, was determined to be caused by DON-contaminated commercial raw noodles.
脱氧雪腐镰刀菌烯醇（DON）或“呕吐毒素”是由某些物种产生的一种霉菌毒素。自20世纪90年代以来，中国鲜有因DON导致食物中毒的病例报告。然而，2019年5月16日，珠海疾病预防控制中心收到来自“S”小学的病例报告，称许多学生在吃完早餐后开始呕吐。为查明原因并有效控制疫情，开展了一项流行病学调查。这项回顾性队列研究使用超高效液相色谱与三重四极杆质谱联用技术同时检测16种霉菌毒素，对食物中毒的疑似病例和可能病例进行了定义。共确定了101例病例（14例疑似病例和87例可能病例），总发病率为8.1%。所有病例均在1至3年级。可能病例的主要症状为呕吐（100%）和恶心（63%）。进食后的平均潜伏期为25分钟。将吃学校提供早餐的学生与未吃的学生进行比较，结果显示1至3年级学生的相对风险为6.0（95%置信区间[CI]=2.2-16）。剩余生早餐面中DON的浓度在6856至11982μg/kg之间，剩余熟面中DON的浓度在878.3至1074.2μg/kg之间。1至2年级学生的DON暴露量为1.3-1.6μg/kg体重，3年级学生的DON暴露量为1.7-2.1μg/kg体重。3年级的发病率比1至2年级高4.3倍（95%CI=3.0-6.3）。中国“S”小学2019年5月16日的食物中毒疫情被确定是由受DON污染的商用生面条引起的。
