Abstract
Objective To understand the causes and transmission routes of, as well as risk factors, for a Salmonella outbreak in a tour group. Method A retrospective cohort design was used to conduct an epidemiological field investigation. Real-time fluorescent quantitative PCR, bacterial culture, and serological identification methods were used for pathogen detection and identification. Result There were 7 cases of illness, and the attack rate was 46.67%. The onset date was concentrated on May 9 and 10. All cases were found in the tour group, and no cases occurred in the nontour group. The results of this retrospective cohort study showed that the consumption of boiled eggs for breakfast on May 9 was a common factor (R2 = 6.67, P=0.023). Salmonella enteritidis was identified from the patients' stool and vomit. Conclusion The food poisoning epidemic was caused by Salmonella enteritidis. In the summer and autumn, attention should be paid to preservation, processing, and cooking of food to avoid bacterial contamination. To prevent sickness, travelers should know the disease prevalence at their destinations in advance.
Highlights
Salmonella is a Gram-negative bacillus that is highly resistant to the external environment
Several patients presented high fever, nausea, vomiting, diarrhea, sore throat, and difficulty breathing on flight CZ6070 from Dubai via Urumqi to Lanzhou. e patients were travelling from a Middle East Respiratory Syndrome (MERS) epidemic area, and some of the patients had respiratory symptoms
After confirming the suspicious meal, we investigated the breakfast food with a retrospective cohort study on May 9. e results showed that boiled eggs were the most likely risk factor for S. enteritidis food poisoning (Table 5). e rate of illness in those exposed to this risk factor was 6.67 times higher than that in those who were not exposed to it
Summary
Salmonella is a Gram-negative bacillus that is highly resistant to the external environment. It can survive for several months in water and soil, and it can survive for 1 to 2 months in feces. It is a common pathogen associated with bacterial food poisoning. Salmonella enteritidis is a common serotype of Salmonella responsible for food poisoning [1]. Salmonella food poisoning has been reported, travel-associated food poisoning caused by Salmonella enteritidis is rarely documented in domestic disease databases. Epidemiological analysis methods and laboratory tests were used to investigate the outbreak
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