Abstract
INTRODUCTION: A notification was received on the 25 January 2019 from Klinik Kesihatan Kuala Pilah for food poisoning outbreak among pre-university students whom ate at a program prepared by the cafeteria. Investigation was done to verify the diagnosis, identify the risk factors and source of infection. METHODS: Epidemiology investigation was carried out followed by analytical case control study to assess the risk factors and determine the cause of outbreak. Microbiological investigations were done to confirm the presence of suspected pathogen and HACCP commenced to identify risk factors. RESULTS: 75 chickens were exposed in room temperature for more than four hours while it is being prepared by only three food handlers. The holding time was more than four hours. There were 46 cases among 660 students with overall attack rate of 6.97 %. Students whom ate the masak lemak chicken had 3.5 times higher odds of getting food poisoning (Odds ratio: 3.62, 95%CI: 1.03, 12.75) as compared to other food. Environmental sample from the chopping board was positive for Salmonella together with 18 stool samples positive for Salmonella spp. DISCUSSION: This signifies evidence of poor handling and preparation of the chicken leading to Salmonella contamination. The cafeteria was closed for 14 days under the enforcement of CDC Act. They were given health education on proper handling of raw product. Practice of good hand hygiene and environmental hygiene were conveyed and monitored to prevent future outbreaks.
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@proceedings{APCPH-2019-267,
title = {Salmonella Contamination of Masak Lemak Chicken - A Food Poisoning Outbreak Among Pre-University Students in Kuala Pilah District, Negeri Sembilan},
author = {Dalila Roslan and Noraliza Radzali},
year = {2019},
date = {2019-07-22},
urldate = {2019-07-22},
journal = {6th Asia-Pacific Conference on Public Health 2019 Proceedings},
issue = {6},
abstract = {INTRODUCTION: A notification was received on the 25 January 2019 from Klinik Kesihatan Kuala Pilah for food poisoning outbreak among pre-university students whom ate at a program prepared by the cafeteria. Investigation was done to verify the diagnosis, identify the risk factors and source of infection. METHODS: Epidemiology investigation was carried out followed by analytical case control study to assess the risk factors and determine the cause of outbreak. Microbiological investigations were done to confirm the presence of suspected pathogen and HACCP commenced to identify risk factors. RESULTS: 75 chickens were exposed in room temperature for more than four hours while it is being prepared by only three food handlers. The holding time was more than four hours. There were 46 cases among 660 students with overall attack rate of 6.97 %. Students whom ate the masak lemak chicken had 3.5 times higher odds of getting food poisoning (Odds ratio: 3.62, 95%CI: 1.03, 12.75) as compared to other food. Environmental sample from the chopping board was positive for Salmonella together with 18 stool samples positive for Salmonella spp. DISCUSSION: This signifies evidence of poor handling and preparation of the chicken leading to Salmonella contamination. The cafeteria was closed for 14 days under the enforcement of CDC Act. They were given health education on proper handling of raw product. Practice of good hand hygiene and environmental hygiene were conveyed and monitored to prevent future outbreaks.},
note = {Type: POSTER PRESENTATION; Organisation: Kuala PIlah Health District Office, Kuala Pilah Health District Office},
keywords = {food poisoning, Negeri Sembilan, outbreak, Salmonella},
pubstate = {published},
tppubtype = {proceedings}
}