Prevalence and Risk Factors Associated with Bacterial Food Poisoning in College Students at the Primary Care Unit

Abstract

Food poisoning is defined as illness caused by the consumption of contaminated food, of which bacteria is a major cause. Khon Kaen province has the fourth highest rate of food poisoning in Thailand. A previous study in the province found raw meat contaminated with Escherichia coli, Salmonella enterica, and Staphylococcus aureus. The most commonly contaminated meat was pork, followed by beef and chicken. Despite this, there is insufficient awareness and concern regarding fsood poisoning among undergraduate students in the area, more than half of whom had experienced illness caused by consumption of local food. As there have been few studies conducted to examine food poisoning in college students in northeast Thailand, this retrospective descriptive study aimed to determine the prevalence and risk factors associated with bacterial food poisoning in these students at a primary care unit. Data were gathered from outpatient records, outbreak investigation data, and the electronic database at Primary Care Unit 123, Khon Kaen University, Srinagarind Hospital between August 2015 and July 2018. The data of 155 participants, most of whom were female, were included in the study. The prevalence of bacterial food poisoning confirmed by rectal swab culture was 26.5%. The most common cause of illness was Vibrio Parahaemolyticus (39.0%), followed by Plesiomonas shigelloides (22.0%), Vibrio Parahaemolyticus with Plesiomonas shigelloides (12.2%), and Salmonella spp. (9.8%). Mucus in the stool (OR=8.40, 95% C.I=1.24-56.81) and consumption of papaya salad (OR=2.77, 95% C.I=1.22-6.27) were statistically significant risk factors for bacterial food poisoning in this group.