Roberts C L, Mshar P A, Cartter M L, Hadler J L, Sosin D M, Hayes P S, Barrett T J
Connecticut Department of Public Health and Addiction Services, Epidemiology Program, Hartford 06106, USA.
Epidemiol Infect. 1995 Dec;115(3):447-54. doi: 10.1017/s095026880005860x.
After instituting laboratory screening for Escherichia coli O157.H7, a Connecticut hospital isolated the organism from four persons in September 1993. As a result, an outbreak of E. coli O157.H7 associated with a country club was detected. The club had served hamburger from the same shipment at two picnics. Attendees of two picnics were interviewed, stool cultures were obtained from symptomatic persons, and the remaining hamburger was cultured. Twenty (22%) of 89 persons who ate hamburger became ill, compared with 1 of 60 who did not eat hamburger (relative risk = 13.5, 95% confidence interval 3.2-56.3). Among persons who ate hamburgers, illness was strongly associated with eating hamburger that was not thoroughly cooked (P < 0.001). All 20 samples from 5 remaining boxes of patties yielded E. coli O157.H7. Isolates from hamburger and case-patients were indistinguishable by pulsed-field gel electrophoresis. Heightened surveillance can rapidly identify outbreaks and may mitigate their impact. However, continued review of food safety issues is necessary if E. coli O157.H7 outbreaks are to be prevented.
在对大肠杆菌O157.H7开展实验室筛查后，康涅狄格州一家医院于1993年9月从四个人身上分离出了该病菌。结果，检测到一起与一家乡村俱乐部有关的大肠杆菌O157.H7疫情。该俱乐部在两次野餐中供应了同一批次的汉堡。对两次野餐的参与者进行了访谈，从出现症状的人身上采集了粪便样本，并对剩余的汉堡进行了培养。89名食用汉堡的人中有20人（22%）患病，而60名未食用汉堡的人中有1人患病（相对风险=13.5，95%置信区间3.2 - 56.3）。在食用汉堡的人群中，患病与食用未熟透的汉堡密切相关（P<0.001）。从剩余5盒肉饼中取出的所有20个样本均检测出大肠杆菌O157.H7。通过脉冲场凝胶电泳法，从汉堡和病例患者身上分离出的病菌无法区分。加强监测能够迅速识别疫情，并可能减轻其影响。然而，要预防大肠杆菌O157.H7疫情，就必须持续审查食品安全问题。
