Source of the Escherichia coli O157: H7 outbreak in Yazd students-2017

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Tajfiruzeh A.A.; HOSSEINI S.M.H.; Nezamalhosseini S.M.J.; Mehdizadehshahi M.; AGHABAGHERI H.; LOTFI M.H.; Poormazar Sara; TALEBI A.

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2021 | Volume:8 | Issue:2 Page(s): 12-18

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Title

Source of the Escherichia coli O157: H7 outbreak in Yazd students-2017

Author(s)

Keywords

OutbreakQ1

Escherichia coliQ2

Shiga toxinQ1

O157:H7Q1

YazdQ1

Abstract

The Outbreak of Escherichia coli (E. coli) O157: H7 has been confirmed in human specimens in the spring of 1396 in one of the universities of Yazd. This study was designed to determine the source of infection. This is a case-control study in which 80 patients and 80 healthy students were examined. The formal validity and content of the questionnaire used were confirmed by the experts and the Outbreak team. For data analysis, binary logistic regression and odds ratios with 95% confidence intervals were by SPSS-19 software. In this study, cantaloupe syrup with an odds ratio of 47. 37 had the highest factor in the incidence of disease. In the next stage, dinner and rice dinner with a chance ratio of 4. 25 and 3. 12 respectively, remained significant in the model. Due to the high chance of cantaloupe syrup in this study and the available records such as laboratory confirmation of the presence of E. coli O157: H7 in human samples and the report of the Outbreak team on the preparation of cantaloupe syrup using a sitting meat grinder and also confirm similar studies in Possibility of presence E. coli in raw foods such as meat, it can be concluded that the source of this Outbreak was cantaloupe syrup contaminated with E. coli O157: H7 via meat grinder.

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APA: Copy

Tajfiruzeh, A.A., HOSSEINI, S.M.H., Nezamalhosseini, S.M.J., Mehdizadehshahi, M., AGHABAGHERI, H., LOTFI, M.H., Poormazar, Sara, & TALEBI, A.. (2021). Source of the Escherichia coli O157: H7 outbreak in Yazd students-2017. JOURNAL OF FOOD MICROBIOLOGY, 8(2 ), 12-18. SID. https://sid.ir/paper/409879/en

Vancouver: Copy

Tajfiruzeh A.A., HOSSEINI S.M.H., Nezamalhosseini S.M.J., Mehdizadehshahi M., AGHABAGHERI H., LOTFI M.H., Poormazar Sara, TALEBI A.. Source of the Escherichia coli O157: H7 outbreak in Yazd students-2017. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2021;8(2 ):12-18. Available from: https://sid.ir/paper/409879/en

IEEE: Copy

A.A. Tajfiruzeh, S.M.H. HOSSEINI, S.M.J. Nezamalhosseini, M. Mehdizadehshahi, H. AGHABAGHERI, M.H. LOTFI, Sara Poormazar, and A. TALEBI, “Source of the Escherichia coli O157: H7 outbreak in Yazd students-2017,” JOURNAL OF FOOD MICROBIOLOGY, vol. 8, no. 2 , pp. 12–18, 2021, [Online]. Available: https://sid.ir/paper/409879/en

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