Abstract
Introduction: Food and waterborne diseases (FWBD) are a disease caused by infectious agents such as bacteria, viruses, parasites or toxic chemical substances entering the body via contaminated food or water. According to WHO 2015, 1 in 10 people fall ill yearly with 33 million of health life years (DALYs) lost due to eating contaminated food. In Malaysia, FWBD incidence rate has been increasing each year from 44.9 in 2012 (mortality rate of 0/100,000) to 55.0/100,000 population in 2017 (mortality rate of 0.02/100,000). In Malaysia, there was an increase in FWBD cases by 23.7% from 401 cases in 2018 to 496 cases in 2019. A large number of food poisoning incidents in Malaysia occurred in schools and institutions. The contributing factors include neglecting the importance of food safety. Vibrio spp. is one of the infectious agents responsible for FWBD outbreak. This study aims to identify the source and factors associated with Vibrio Parahaemolyticus and Vibrio Cholerae Non-01 outbreak in Kuantan District and to recommend the prevention and control measures.
Methods: A case was defined as those who had diarrhea and/or abdominal pain and/or vomiting within a period between 7 to 8 March 2021. Case findings were performed via both active and passive detection. Data was gathered using a standardised investigation format. Environmental investigations at the caterer 's kitchen were done. Clinical and environmental samples were sent to National Public Health Laboratory. Data were analyzed using SPSS software (version 23). Results: A total of 97 cases were identified during the outbreak, with an attack rate of 48.5%. 81 (83.5%) had diarrhea, 69 (65.9%) had abdominal pain, and 29 (29.8%) had vomiting. About 15 cases (15.5%) were treated as an outpatient and no death was reported. The results showed that the food item that was significantly positive was mee soup (RR: 2.41; 95% CI 1.293, 4.503; p=0.001). Clinical samples from cases were positive for Vibrio parahaemolyticus and Vibrio cholerae non- 01 . Conclusion: An outbreak of food poisoning resulted from poor adherence to food safety and hygiene practices leading to cross-contamination of the food served. The caterer and food handlers violated acceptable food safety and hygiene practices leading to possible bacterial contamination of food during preparation and handling.
Links
- https://apcph.cphm.my/wp-content/uploads/2022/07/APCPH2022-P-128.pdf
- https://apcph.cphm.my/wp-content/uploads/wpforms/1176-1e04940bb5d885bf8711ed1909[...]
BibTeX (Download)
@proceedings{APCPH2022-P-128,
title = {Vibrio Parahaemolyticus and Vibrio Cholerae Non-01: An Outbreak In Kuantan District, Pahang},
author = {Roslaili Khairudin and Wan Rosmawati Wan Ismail and Teh Mutmainnah Md Suhaimi and Mohd Salleh Ibrahim and Ahmad Syahier Ahmad Nazrii and Mohd Rahim Sulong and Wan Abdul Rahim Wan Muhammad and Mohamed Sapian Mohamed},
url = {https://apcph.cphm.my/wp-content/uploads/2022/07/APCPH2022-P-128.pdf
https://apcph.cphm.my/wp-content/uploads/wpforms/1176-1e04940bb5d885bf8711ed19095a89ed/Vibrio-Parahaemolyticus-and-Vibrio-Cholerae-Non-01-an-Outbreak-i-0569de521d66ec4d66b58b89aeec7cba.pdf},
year = {2022},
date = {2022-08-02},
urldate = {2022-08-02},
issue = {7},
abstract = {Introduction: Food and waterborne diseases (FWBD) are a disease caused by infectious agents such as bacteria, viruses, parasites or toxic chemical substances entering the body via contaminated food or water. According to WHO 2015, 1 in 10 people fall ill yearly with 33 million of health life years (DALYs) lost due to eating contaminated food. In Malaysia, FWBD incidence rate has been increasing each year from 44.9 in 2012 (mortality rate of 0/100,000) to 55.0/100,000 population in 2017 (mortality rate of 0.02/100,000). In Malaysia, there was an increase in FWBD cases by 23.7% from 401 cases in 2018 to 496 cases in 2019. A large number of food poisoning incidents in Malaysia occurred in schools and institutions. The contributing factors include neglecting the importance of food safety. Vibrio spp. is one of the infectious agents responsible for FWBD outbreak. This study aims to identify the source and factors associated with Vibrio Parahaemolyticus and Vibrio Cholerae Non-01 outbreak in Kuantan District and to recommend the prevention and control measures.
Methods: A case was defined as those who had diarrhea and/or abdominal pain and/or vomiting within a period between 7 to 8 March 2021. Case findings were performed via both active and passive detection. Data was gathered using a standardised investigation format. Environmental investigations at the caterer 's kitchen were done. Clinical and environmental samples were sent to National Public Health Laboratory. Data were analyzed using SPSS software (version 23). Results: A total of 97 cases were identified during the outbreak, with an attack rate of 48.5%. 81 (83.5%) had diarrhea, 69 (65.9%) had abdominal pain, and 29 (29.8%) had vomiting. About 15 cases (15.5%) were treated as an outpatient and no death was reported. The results showed that the food item that was significantly positive was mee soup (RR: 2.41; 95% CI 1.293, 4.503; p=0.001). Clinical samples from cases were positive for Vibrio parahaemolyticus and Vibrio cholerae non- 01 . Conclusion: An outbreak of food poisoning resulted from poor adherence to food safety and hygiene practices leading to cross-contamination of the food served. The caterer and food handlers violated acceptable food safety and hygiene practices leading to possible bacterial contamination of food during preparation and handling.},
howpublished = {published online at https://apcph.cphm.my},
note = {Type: POSTER PRESENTATION; Organisation: Kuantan District Health Office, Kuantan, Pahang Pahang State Health Office, Bandar Indera Mahkota, Kuantan, Pahang, Family Health Division, Ministry of Health, Federal Government Administrative Centre, Putrajaya},
keywords = {Foodborne outbreak; vibrio parahaemolyticus; vibrio cholerae non-01; food and safety hygiene},
pubstate = {published},
tppubtype = {proceedings}
}