肠炎沙门氏菌暴发中的剂量反应效应。
Dose-response effects in an outbreak of Salmonella enteritidis.
作者信息
Mintz E D, Cartter M L, Hadler J L, Wassell J T, Zingeser J A, Tauxe R V
机构信息
Division of Field Epidemiology, Centers for Disease Control and Prevention, Atlanta, Georgia 30333.
出版信息
Epidemiol Infect. 1994 Feb;112(1):13-23. doi: 10.1017/s095026880005737x.
The effects of ingested Salmonella enteritidis (SE) dose on incubation period and on the severity and duration of illness were estimated in a cohort of 169 persons who developed gastroenteritis after eating hollandaise sauce made from grade-A shell eggs. The cohort was divided into three groups based on self-reported dose of sauce ingested. As dose increased, median incubation period decreased (37 h in the low exposure group v. 21 h in the medium exposure group v. 17.5 h in the high exposure group, P = 0.006) and greater proportions reported body aches (71 v. 85 v. 94%, P = 0.0009) and vomiting (21 v. 56 v. 57%, P = 0.002). Among 118 case-persons who completed a follow-up questionnaire, increased dose was associated with increases in median weight loss in kilograms (3.2 v. 4.5 v. 5.0, P = 0.0001), maximum daily number of stools (12.5 v. 15.0 v. 20.0, P = 0.02), subjective rating of illness severity (P = 0.0007), and the number of days of confinement to bed (3.0 v. 6.5 v. 6.5, P = 0.04). In this outbreak, ingested dose was an important determinant of the incubation period, symptoms and severity of acute salmonellosis.
在一个由169人组成的队列中，研究了摄入肠炎沙门氏菌（SE）的剂量对潜伏期、疾病严重程度和持续时间的影响。这些人在食用了用A级带壳鸡蛋制作的荷兰酱后患上了肠胃炎。根据自我报告的摄入酱汁剂量，该队列被分为三组。随着剂量增加，中位潜伏期缩短（低暴露组为37小时，中暴露组为21小时，高暴露组为17.5小时，P = 0.006），报告身体疼痛的比例更高（分别为71%、85%、94%，P = 0.0009）以及呕吐的比例更高（分别为21%、56%、57%，P = 0.002）。在完成随访问卷的118例病例中，剂量增加与以千克为单位的中位体重减轻增加相关（分别为3.2、4.5、5.0，P = 0.0001）、每日最大排便次数增加（分别为12.5、15.0、20.0，P = 0.02）、疾病严重程度的主观评分增加（P = 0.0007）以及卧床天数增加（分别为3.0、6.5、6.5，P = 0.04）。在这次疫情中，摄入剂量是急性沙门氏菌病潜伏期、症状和严重程度的重要决定因素。
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