Food Poisoning Outbreak

Lakkana Thaikruea,
M.D., M.S., PhD.
Community Medicine Dept
Faculty of Medicine, Chiang
Mai University, Thailand
Reference
 Handicapped Sport Day
Province X, 25-36 August 1990
 Methods
• Study design: Retrospective cohort
• Population: Participants in sport event
• Descriptive study
– Time, place, person
– Environmental survey
• Analytic study
– Relative risk, 95% confidence intervals
– Unconditional logistic regression
 The participants,
Cafeteria of campus
 Food Items of Dinner
Beef curry
Éclair

Salted egg
Kitchen Number 1
Kitchen Number 1 (cont.)
Kitchen Number 1 (cont.)
Kitchen Number 2
Kitchen Number 2 (cont.)
Ear swab
Cook A Throat swab
Cook B: Ear swab Cook C: Throat swab
 Descriptive Study
• Person
– Characteristics
– Incidence rates (or Attack rates)
– Signs and symptoms
• Time
– Exposure time, Onset of symptom (s)
– Incubation period
• Place
– Environment
– Sanitation
– Process
 Analytic Study
• Univariate analysis
– Compare attack rates by food items
– relative risk, 95 % confidence interval
• Stratified analysis
– Control for confounding factors (few
variables)
– Check interaction
• Multivariate analysis
– Control for confounding factors (many
variables)
– Multiple logistic regression-unconditional
Crude Relative Risk
The more people ate, the more people got sick
Versus
Contaminated pieces
 Multivariate Analysis
• Unconditional logistic regression
• Adjusted RR 12 (95%CI = 9, 22)
• Eating éclairs was associated with food
poisoning illness
Laboratory Results:
Food Specimens
Laboratory Results: Cooks
Laboratory results: Confirm
Six month old boy who ate 1 item of
suspected meal and ill