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Korean Journal of Epidemiology 1981;3(1): 88-98.
식중독 발생에 관한 역학적 고찰: 결혼식 피로연에서 발생한 포도상구균 식중독 사례를 중심으로
An epidemiologic investigation on staphylococcal food poisoning outbreak among the people attended to a wedding ceremony in Choonchun, Korea
Soo Yeon Ahn
In November, 1980, an epidemic of food-poisoning has occurred among attendants of a wedding ceremony in Choonchun, Korea. In order to determine cause and transmission route of the outbreak, an epidemiologic investigation including interview survey and microbiological examination was carried out. The results obtained and summerized are as follows; 1. Incidence rate was 69.1% among the attendants studied. Incidence rates by age and sex were not significantly different. 2. Clinical feature of the food poisoning was characterized by diarrhea, abdominal pain, chills, fever, headache, vomiting, nausea; in some severe cases convulsion and loss of consciousness were also observed. 3. Incubation period varied; about 3 hours in 18.4%, 3 to 6 hours in 13.2%, 6 to 12 hours in 31.6%, and over 12 in 36.4%. 4. Pathogenic Staphylococci was isolated from boiled pork and Japchae (noodle mixed with boiled pork and the others) by microbiological test among other foods tested. And that boiled pork was found to be the only responsible food for the food poisoning according to the result of interview survey;the incidence rate was significantly higher (p<0.001) among the group who have eaten the boiled pork when compared with the group not eaten. 5. On the investigation of transmission route it was found that the boiled pork was bought froma neighbour who prepared the meat from the dead hog died of hog cholera; the meat was contaminated by the staphylococci from the infected finger wound of the person who prepared the meat from the dead hog and sold it to the wedding household. 6. Duration of illness showed wide variation; 1 day in 23.7%, 2 to 3 days in 36.8%, 4 to 5 days in 21.0%, and for severe cases with complication such as gastroenteritis and colitis it took over 2 weeks.


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