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

BMC Research Notes

Mufuta Tshimanga¹  Donewell Bangure¹  Lucia Takundwa¹  Milton Chemhuru²  Notion T. Gombe¹  Meggie Gabida¹ 

[1] Department of Community Medicine, University of Zimbabwe, Harare, Zimbabwe;Provincial Medical Directorate, Midlands Province, Ministry of Health and Child Care, Gweru, Zimbabwe

关键词: Klebsiella spp.;    Retrospective cohort;    Food borne illness;   

Others  :  1229950
DOI  :  10.1186/s13104-015-1512-2

 received in 2014-03-17, accepted in 2015-09-21,  发布年份 2015

【 摘 要 】

Background

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.

Methods

A 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.

Results

Of 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.

Conclusions

Klebsiella 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 As a result of this evidence, the implicated beef was withdrawn from the canteen and the menu cycle was revised to minimise exposure to the same food.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.

【 授权许可】

   
2015 Gabida et al.

【 图 表 】

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