Foodborne illness among factory workers, Gweru, Zimbabwe, 2012: a retrospective cohort study.

Meggie Gabida,Notion T Gombe,Donewell Bangure,Mufuta Tshimanga,Milton Chemhuru,Lucia Takundwa

doi:10.1186/s13104-015-1512-2

Meggie Gabida, Notion T Gombe + Show 4 more

Open Access

https://doi.org/10.1186/s13104-015-1512-2

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Abstract

BackgroundOn the 20th September 2012 the Gweru district medical officer (DMO) reported a sudden increase in the number of factory workers complaining of symptoms suggestive of gastrointestinal illness. We conducted a retrospective cohort study to determine factors associated with illness among factory workers.MethodsA retrospective cohort study was conducted from September to October 2012 among 98 randomly selected factory workers. Interviewer administered questionnaires were used to evaluate possible risk factors from which food attack rates, relative risks (RR) and adjusted odds ratios (AOR) were calculated using Epi info version 3.5.1. Bacteriological examination of food samples was performed. In addition rectal swabs and specimens from food handlers and patients were collected for analysis.ResultsOf the 98 workers interviewed, 87/98 (89 %) were males. Consumption of beef stew (AOR = 9.28, 95 % CI 2.78–30.91) was independently associated with foodborne illness. Klebsiella spp. were isolated from beef stew and stool specimen of patients. Watery diarrhoea 51/98 (52 %), fatigue 48/98 (49 %) and abdominal cramps 41/98 (42 %) were the most presenting symptoms.ConclusionsKlebsiella spp. was the aetiological agent for the food borne illness at the factory and this resulted from consumption of contaminated beef stew by the workers. As a result of this evidence, the implicated beef was withdrawn from the canteen and the menu cycle was revised to minimise exposure to the same food. Food handlers training in food safety and hygiene and regular canteen inspections for quality assurance were recommended and adopted. No further food borne illness has been reported from the factory.

Highlights

On the 20th September 2012 the Gweru district medical officer (DMO) reported a sudden increase in the number of factory workers complaining of symptoms suggestive of gastrointestinal illness
The first symptoms occurred at around 2300 h, almost 11 h after food was served for lunch
Contrary to our original hypothesis this study demonstrated that beef stew was associated with the foodborne illness at a factory in Gweru, Zimbabwe

Summary

Introduction

On the 20th September 2012 the Gweru district medical officer (DMO) reported a sudden increase in the number of factory workers complaining of symptoms suggestive of gastrointestinal illness. We conducted a retrospective cohort study to determine factors associated with illness among factory workers. Food borne illness is caused by eating or drinking contaminated food or beverage [1] and are caused by pathogens and toxins (chemicals) such as bacteria, viruses and parasites. Food can be contaminated across the production chain. Food borne illnesses in humans due to bacterial pathogens and their toxins are well documented worldwide [5]. They impose a substantial societal and economic burden to quality of life by way of acute illnesses. In many parts of the world, public health measures almost eliminated

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