Food poisoning by Clostridium perfringens in the Institutional Care Penitentiary Center of San José. Retrospective cohort study
DOI:
https://doi.org/10.51481/amc.v46i2.452Keywords:
Clostridium perfringens, brote diarréico, enfermedad transmitida por alimentosAbstract
Introducti on: The sicknesses trans mit ted by foods appear annually in Costa Rica. They are usually studied until the etiologic agent is identified and but not until the source of contamination is determined. In Costa Rica there are no records of the importance of improving the inocuence of foods by the events that compromise the public health each year therefore the importance to study the present outbreak. In the present study a diarrheic outbreak in a penitentiary center of San José in the 2003, trying to determine the possible contaminated food.
Materials and met hods: The pre se nt re trospe ctive coho rt study identify as exposit ion the foods pre par ed in the center w ithin the 72 hours pre vious to the epidemic peak. The pre se nt study correspo nds to a re trospe ctive coho rt that identify as exposit ion to pre par ed foods wit hin the Center in the pre vious 72 hours to peak epidemic. The description of the coho rt a nd the calculus of the RR was made posteriously to determine the po ssible casual associa tion. The samples of feces wer e pro cessed in the laborato ry of re fer ence INCIENSA.
Results: The totality of the individuals were sex male, all inmates, average age 31.19 years(CI95%=28.9233.46).
The most frequent symptoms are diarrhea (92.3%) and abdominal colic pain (84.6%). Laboratory results isolated as etiologic agent the Clostridium perfringens entorotoxigenic (CPE).
Analyzing foods supplied, epidemic peak and incubation period, we have sausage(RR=1.19,CI95%0.5202.710) and the preparation of grind meat(RR=2.18,CI95%:0.6387.47), show to be the only food to transmit the CPE.
Discussion: The outbreak in the center evidence that the symptoms described correspond with documentation for intoxication by CPE and taking in consideration only necessary conditions for the transmission only with sausage and preparation of grind meat, counting with this biologic plausibility.
Considering incubation period, calculated relative risks and the statistics power, we conclude that the probable contaminated food was the preparation made with grind meat, so that sanitary measures must be reinforced.
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