蒸牡蛎不能预防诺如病毒样肠胃炎。
Steaming oysters does not prevent Norwalk-like gastroenteritis.
作者信息
Kirkland K B, Meriwether R A, Leiss J K, Mac Kenzie W R
机构信息
Epidemiology Program Office, Centers for Disease Control and Prevention (CDC), Atlanta, USA.
出版信息
Public Health Rep. 1996 Nov-Dec;111(6):527-30.
OBJECTIVES
To determine whether steaming oysters prevents gastroenteritis caused by small round structured (Norwalk-like) viruses and to identify risk factors for illness.
METHODS
The authors interviewed all 48 people who ate oysters at two church suppers that were followed by outbreaks of gastroenteritis from a Norwalk-like virus. Data were collected on demographics, clinical illness, number of oysters eaten, and the extent to which they were cooked.
RESULTS
Among the 48 persons, the attack rate was 56%. The risk of illness increased with the number of oysters eaten (chi-square for trend = 5.7, P = 0.02). There was no decrease in attack rates among persons who ate oysters that were better done (chi-square for trend = 1.1, P = 0.29).
CONCLUSIONS
In these outbreaks, the risk of illness increased with the number of oysters eaten. Steaming oysters did not appear to prevent illness, suggesting that steaming may not be adequate to inactivate small round structured viruses. Public health messages that have emphasized the role of raw shellfish in the transmission of enteric viruses should be altered to increase the public's awareness that eating steamed oysters may also pose health risks.
目的
确定蒸牡蛎是否能预防由小圆结构（诺如样）病毒引起的肠胃炎，并确定发病的危险因素。
方法
作者对在两次教堂晚餐上食用牡蛎后出现诺如样病毒肠胃炎暴发的所有48人进行了访谈。收集了人口统计学、临床疾病、食用牡蛎的数量以及烹饪程度等数据。
结果
在这48人中，发病率为56%。发病风险随着食用牡蛎数量的增加而升高（趋势卡方检验=5.7，P=0.02）。食用烹饪程度更好的牡蛎的人群发病率没有下降（趋势卡方检验=1.1，P=0.29）。
结论
在这些疫情中，发病风险随着食用牡蛎数量的增加而升高。蒸牡蛎似乎无法预防疾病，这表明蒸煮可能不足以使小圆结构病毒失活。应改变强调生贝类在肠道病毒传播中作用的公共卫生信息，以提高公众对食用蒸牡蛎也可能带来健康风险的认识。
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