Parrilla-Cerrillo M C, Vázquez-Castellanos J L, Saldate-Castañeda E O, Nava-Fernández L M
Laboratorio Nacional de Salud Pública, México.
Salud Publica Mex. 1993 Sep-Oct;35(5):456-63.
In order to know the agents and foods related more frequently with food-borne disease outbreaks, we reviewed all the outbreaks studied between 1980 and 1989 by the National Laboratory of Public Health. A total of 79 outbreaks of food-borne diseases of microbial origin were reviewed. The causative agent was identified in 50 (73%) outbreaks. Twenty-four per cent of the outbreaks occurred in parties, 10.3 per cent in school or nurseries, 8.6 per cent in restaurants and 8.6 per cent in hospitals. Staphylococcus aureus was the most common agent, causing 48.2 per cent of the outbreaks. Salmonella enterica was involved in 34 per cent of them. The most frequent serovar was typhimurium. Foods involved were: cheese in 29.3 per cent of the cases; cakes in 15.5 per cent; cooked meat in 15.1 per cent; milk in 13.8 per cent; and fish and seafood in 7.0 per cent of the cases. Since the number of studied incidents represents only a small proportion of all the outbreaks occurring in the country, the constant exchange of information among the laboratories which work on the problem and the promotion of the health care team are necessary in order to improve the epidemiologic surveillance systems and the study and prevention of food-borne disease and food poisoning outbreaks.
为了了解与食源性疾病暴发关联更频繁的病原体和食物，我们回顾了国家公共卫生实验室在1980年至1989年期间研究的所有暴发事件。总共回顾了79起微生物源性食源性疾病暴发事件。在50起（73%）暴发事件中确定了病原体。24%的暴发事件发生在聚会中，10.3%发生在学校或托儿所，8.6%发生在餐馆，8.6%发生在医院。金黄色葡萄球菌是最常见的病原体，导致48.2%的暴发事件。肠炎沙门氏菌参与了其中34%的事件。最常见的血清型是鼠伤寒血清型。涉及的食物有：29.3%的病例中涉及奶酪；15.5%为蛋糕；15.1%为熟肉；13.8%为牛奶；7.0%的病例中涉及鱼类和海鲜。由于所研究的事件数量仅占该国所有暴发事件的一小部分，因此从事该问题研究的实验室之间持续进行信息交流以及促进医疗团队的工作对于改善流行病学监测系统以及研究和预防食源性疾病及食物中毒暴发是必要的。
