PDF(Pubmed)
Abstract：
There is a need to study the characteristics of outbreaks via Singapore\'s outbreak surveillance system to understand and identify the gaps in food safety for targeted policy interventions due to the increasing trend in gastroenteritis outbreaks and consequential increase in foodborne-related deaths and economic burden on public health systems worldwide. A total of 171 gastroenteritis outbreaks were investigated in Singapore from January 2018 to December 2021. This study analyzed the annual trend of investigated gastroenteritis outbreaks, the proportion of outbreaks by implicated sources of food, and the proportion of the type of pathogens identified from human cases, food samples, and environmental swabs collected from outbreak investigations. Among the foodborne gastroenteritis outbreaks (n = 121) investigated in Singapore, approximately 42.1% of the outbreaks had food prepared by caterers, 14.9% by restaurants, and 12.4% had food prepared by in-house kitchens. Clostridium perfringens and Salmonella were the most common causative pathogens in foodborne outbreaks throughout the analysis period. The food samples and environmental swabs collected were mostly detected for Bacillus cereus. Norovirus was the most common causative pathogen in non-foodborne outbreaks and was mainly attributable to preschools. This highlights the importance of monitoring and educating the catering industry and preschools to prevent future outbreaks.
摘要：
有必要通过新加坡的暴发监测系统研究暴发的特征，以了解和确定由于胃肠炎暴发的增加趋势以及食源性死亡和全球公共卫生系统经济负担的相应增加，在食品安全方面有针对性的政策干预措施的差距。2018年1月至2021年12月，新加坡共调查了171起肠胃炎疫情。这项研究分析了调查的胃肠炎暴发的年度趋势，牵连食物来源的爆发比例，以及从人类病例中确定的病原体类型的比例，食物样本,以及从疫情调查中收集的环境拭子。在新加坡调查的食源性胃肠炎暴发（n=121）中，约有42.1%的疫情是由宴会承办人准备的食物，餐馆占14.9%，12.4%的人由内部厨房准备食物。产气荚膜梭菌和沙门氏菌是整个分析期间食源性暴发中最常见的致病病原体。采集的食品样品和环境拭子中检出蜡样芽孢杆菌居多。诺如病毒是非食源性疾病暴发中最常见的致病病原体，主要可归因于幼儿园。这凸显了监测和教育餐饮业和幼儿园以防止未来爆发的重要性。
