Gessner B D, Beller M
Epidemic Intelligence Service, Centers for Disease Control and Prevention, Atlanta, GA 30333.
Am J Epidemiol. 1994 May 1;139(9):903-9. doi: 10.1093/oxfordjournals.aje.a117096.
The authors conducted an investigation to determine the extent and source of an outbreak of Salmonella typhimurium gastroenteritis that occurred following a community picnic in Juneau, Alaska, in 1992, and to evaluate risk factors for illness. A case-control study among 54 picnic attendees and a retrospective cohort study among 60 members of 17 households who had taken home leftover food from the picnic were conducted. A case was defined as diarrhea with onset 12-72 hours after eating food that had been prepared for the picnic. The case-control study associated illness with eating roast pork from one of two pigs that had been flown in from a Seattle, Washington, restaurant. The roast pork was taken home by persons from at least the 17 households included in the cohort study. The cohort study identified 43 persons who ate roast pork, of whom 21 (49%) became ill. This compared with only one case of illness among 17 cohort members who had not eaten roast pork (relative risk = 8.3, 95% confidence interval 1.2-57.0). Of 30 persons who ate reheated meat, all 10 who used a microwave oven became ill, compared with none of 20 who used a conventional oven or skillet. The Seattle restaurant had prepared the roast pork by first thawing two frozen pigs for several hours at room temperature and then cooking them in a gas-fired flame broiler. One of the pigs was left unrefrigerated for 17-20 hours after cooking. Compared with conventional methods of reheating, microwave ovens had no protective effect in preventing illness. To prevent outbreaks such as this one, care must be taken to assure that food is both properly cooked and handled and properly reheated.
作者开展了一项调查，以确定1992年阿拉斯加朱诺市一次社区野餐之后发生的鼠伤寒沙门氏菌肠胃炎暴发的范围和源头，并评估患病的风险因素。对54名野餐参与者进行了病例对照研究，对从野餐带回剩饭菜的17户家庭的60名成员进行了回顾性队列研究。病例定义为在食用为野餐准备的食物后12至72小时内出现腹泻。病例对照研究将疾病与食用从华盛顿州西雅图一家餐馆空运来的两头猪中的一头的烤猪肉联系起来。烤猪肉被队列研究中至少17户家庭的人带回了家。队列研究确定了43名食用烤猪肉的人，其中21人（49%）患病。相比之下，17名未食用烤猪肉的队列成员中只有1人患病（相对风险=8.3，95%置信区间1.2 - 57.0）。在30名食用重新加热肉类的人中，使用微波炉的10人全部患病，而使用传统烤箱或煎锅的20人中无人患病。西雅图那家餐馆准备烤猪肉时，先将两头冷冻猪在室温下解冻数小时，然后用燃气烤架烹饪。其中一头猪在烹饪后未冷藏17至20小时。与传统的重新加热方法相比，微波炉在预防疾病方面没有保护作用。为防止此类暴发，必须注意确保食物烹饪和处理得当，重新加热也得当。
