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Hoveidamanesh S, Nematollahi S, Holakouie Naieni K. A Food Borne Outbreak Investigation Among Students living in Dormitories: A case – Control study. irje. 2014; 1111
URL: http://irje.tums.ac.ir/article-1-5710-en.html
1- MD MPH, Resident of community medicine, Iran University of Medical Sciences, Tehran, Iran
2- PhD Student in Epidemiology, Epidemiology and Biostatistics Department, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
3- Professor of Epidemiology, Department of Epidemiology and Biostatistics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran , holakoik@hotmail.com
Abstract:   (1962 Views)

Background & Objectives: Following an outbreak of gastroenteritis among students living in dormitories of one University of Medical Sciences on June 16 2014, this study was designed to describe and investigate the outbreak.

Methods: A case - control study was conducted on 70 patients and 70 healthy controls selected by convenient sampling scheme. Odds ratio with 95% confidence intervals was used for the effects of suspected exposures (consumption of different food) on the disease. All the analyses were done using STATA version 11.

Results: The epidemic curve revealed a common-source outbreak with an incubation period of 12-36 hours. The odds of gastroenteritis decreased by consumption of ice cream [OR=0.36 (0.16-0.79)], homemade syrup [OR=0.45 (0.2-0.9)], and fresh vegetables [OR=0.34 (0.13-0.83)]. Intake of self-service foods on June 17 including rice-bean [OR=69.48 (15.52-612.81)] and noodle-soup [OR=33.2 (10.19-136.53)] significantly increased the odds of gastroenteritis. The final multiple model showed that the adjusted odds of gastroenteritis following lunch meal on June 17 was 178.48 times higher for rice-bean (95%CIs: 26.0-1177.15), 61.81 times higher for  noodle-soup (95%CIs: 13.8-276.9), and 74% lower for ice cream (AOR=0.26, 95%CIs: 0.10-0.66).

Conclusions: It seems that intake of self-service food on June 17 (rice bean more likely than noodle soup) is associated with the outbreak.  Compliance to hygiene recommendations during cooking and food preparation, as well as clinical examination of personnel especially in public places such as universities are crucial for prevention of food-borne outbreaks.

Type of Study: Research | Subject: General
Received: 2017/07/5 | Accepted: 2017/07/5 | Published: 2017/07/5

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