Kita-Yarbro Amanda, Moccero Stefanie, Brobston Katie, Goebel Jacob, Banks Janice Block, Vogt Christy, Schumann Casey, Grande Katarina M, Olsen Julia, Armstrong Bonnie
Public Health Madison & Dane County, Madison, Wisconsin.
MMWR Morb Mortal Wkly Rep. 2025 Jul 24;74(27):439-442. doi: 10.15585/mmwr.mm7427a2.
Tetrahydrocannabinol (THC), a psychoactive substance found in Cannabis sativa plants, including varieties such as hemp, is increasingly being used in consumer products. On October 24, 2024, local emergency medical services reported to Public Health Madison & Dane County (PHMDC) in Wisconsin that since October 22, they had transported seven persons to a local hospital for various symptoms, including dizziness, sleepiness, and anxiety. All seven persons reported having recently eaten food from the same local restaurant. Investigation by PHMDC determined that on October 22, the restaurant had run out of cooking oil and used oil from a cooperative (i.e., shared) kitchen located in the same building. One of the vendors who used the kitchen made edible products using hemp-derived Δ-THC. On October 24, PHMDC posted a food and symptom history questionnaire on its website and shared the link via press release and social media. Among 107 responses that were considered valid, 85 persons met the following case definition of THC intoxication: 1) ate pizza, garlic bread, cheese bread, or a grinder (submarine sandwich) purchased from the restaurant during October 22-24 and 2) reported at least one symptom of THC intoxication that began within 5 hours after eating the restaurant's food, defined as dizziness, sleepiness, anxiety, short term memory impact or time distortion, increased heart rate, nausea, paranoia, panic attack, increased blood pressure, vomiting, or hallucinations. Clinicians and public health practitioners should be alert to the possibility of mass THC intoxication events via food. Health care providers, public health professionals, and emergency responders should consider THC intoxication in persons with sudden onset of symptoms such as dizziness, sleepiness, anxiety, altered reality perception, increased heart rate, nausea, or other symptoms of THC ingestion. Regulations regarding practices such as standard, clear labeling and locked storage for ingredients containing THC, might decrease the risk for unintentional THC exposure at licensed food businesses.
四氢大麻酚（THC）是一种在包括大麻等品种的大麻植物中发现的精神活性物质，越来越多地被用于消费品中。2024年10月24日，当地紧急医疗服务部门向威斯康星州麦迪逊和戴恩县公共卫生部门（PHMDC）报告称，自10月22日以来，他们已将7人送往当地医院，这些人出现了各种症状，包括头晕、嗜睡和焦虑。所有7人都报告最近在同一家当地餐馆用餐。PHMDC的调查确定，10月22日，该餐馆食用油用完，使用了位于同一栋楼的合作（即共享）厨房的食用油。使用该厨房的一名供应商用大麻衍生的Δ-THC制作了可食用产品。10月24日，PHMDC在其网站上发布了一份食物和症状历史调查问卷，并通过新闻稿和社交媒体分享了链接。在107份被认为有效的回复中，85人符合以下THC中毒病例定义：1）在10月22日至24日期间食用了从该餐馆购买的披萨、蒜香面包、芝士面包或三明治（潜艇三明治）；2）报告至少出现一种THC中毒症状，且在食用该餐馆食物后5小时内出现，这些症状定义为头晕、嗜睡、焦虑、短期记忆影响或时间扭曲、心率加快、恶心、偏执、惊恐发作、血压升高、呕吐或幻觉。临床医生和公共卫生从业者应警惕通过食物发生大规模THC中毒事件的可能性。医疗保健提供者、公共卫生专业人员和应急响应人员应考虑在突然出现头晕、嗜睡、焦虑、现实感知改变、心率加快、恶心或其他THC摄入症状的人群中存在THC中毒情况。关于含THC成分的标准、清晰标签和上锁储存等做法的规定，可能会降低有执照食品企业中无意接触THC的风险。
