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충남지역 다중이용시설의 환경수계에서 분리한 레지오넬라균의 특성 분석
천영희(Younghee Cheon),이현아(Hyunah Lee),남해성(Hae-Sung Nam),최지혜(Jihye Choi),이다연(Dayeon Lee),고영은(Young-Eun Ko),박종진(Jongjin Park),이미영(Miyoung Lee),박준혁(Junhyuk Park) 한국환경보건학회 2021 한국환경보건학회지 Vol.47 No.5
Background: The Legionella case detection and notification rate have increased in public artificial water environments where people visit, including large buildings, public baths, and hospitals. Objectives: In this study, the distribution of Legionella and its epidemiologic characteristics were analyzed in the water systems of public facilities in Chungcheongnam-do Province in South Korea. Methods: Culture and PCR analysis were performed on 2,991 environmental water system samples collected from 2017 to 2019, and associations with year, facilities, seasons, and temperature of water system were statistically analyzed by using R-Studio for Windows. Descriptive data was compared using chi-square tests and independent t-tests. Results: The detection rate of Legionella increased from 3.1% in 2017 to 10.3% in 2019, appearing most frequently in the order of public baths, large-scale buildings, hospitals, and apartments. It was detected mainly in summer from June to August, over 1.0×103 CFU/L on average in 133 cases (66.5%). Lots of germs were detected in bathtub water, cooling tower water, and warm water (p<0.001), and it was detected at higher rates in the cities where multipurpose facilities were concentrated than in rural areas (p=0.018). Conclusions: This study suggests that continuous monitoring and control are required for Legionella in the water system environment of high risk facilities. Moreover, these results will be helpful to prepare efficient management plans to prevent the Legionellosis that occurs in Chungcheongnam-do Province.
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이현아(Hyunah Lee),남해성(Hae-Sung Nam),최지혜(Jihye Choi),박성민(Seongmin Park),박종진(Jongjin Park),김현민(Hyeonmin Kim),천영희(Younghee Cheon),박준혁(Junhyuk Park) 한국환경보건학회 2020 한국환경보건학회지 Vol.46 No.2
Objectives: This study was performed to analyze cases of food poisoning outbreaks reported in Chungcheongnam-do Province in 2019 and report it as effective data for preventing food poisoning in the future. Methods: Food poisoning outbreaks were analyzed to detect virus, bacteria, and protozoa according to the Manual for Detection of Foodborne Pathogens in Outbreaks to clarify the causes of food poisoning that occurred in Chungcheongnam-do Province in 2019. Results: Among the 79 cases of food poisoning outbreaks, 59 cases (74.7%) were in general restaurants, 15 cases (19.0%) in food service institutions, three cases at banquets, and two cases in take-out food. The 42 cases at general seafood restaurants made up the majority of food poisoning in Chungcheongnam-do. Food poisoning pathogens were shown in 13 cases (86.7%) out of the 15 cases at food service institutions, and 10 cases were related to Norovirus. Among the 79 cases, food-borne pathogens were identified in 35 cases of outbreaks, accounting for 44.3%. The confirmed pathogens were as follows: bacteria (24 cases), Norovirus (12 cases) and Kudoa septempunctata. (five cases). The food-borne bacteria were pathogenic E. coli (12 cases), Staphylococcus aureus (six cases), Salmonella spp. (two cases), Campylobacter jejuni, Bacillus cereus, Clostridium perfringens, and Vibrio parahaemolyticus (one case). Conclusions: To prevent food poisoning, it is necessary to analyze regional characteristics and environments and to hold a campaign for the prevention of food poisoning based on that analysis. In addition, when food poisoning occurs, the results of analyzing its cause and spread based on accurate epidemiological survey need to be shared.
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2020년 충남지역 집단급식소에서 발생한 대형 식중독의 사례 보고
이현아(Hyunah Lee),김준영(Junyoung Kim),남해성(Hae-Sung Nam),최지혜(Jihye Choi),이다연(Dayeon Lee),박성민(Seongmin Park),임지애(Ji-Ae Lim),천영희(Younghee Cheon),최진하(Jinha Cho),박준혁(Junhyuk Park) 한국환경보건학회 2020 한국환경보건학회지 Vol.46 No.5
Objectives: This study was performed to identify the epidemiological features of a food poisoning outbreak in a company cafeteria located in Chungcheongnam-do Province, Korea in June of 2020 and to suggest preventive measures for a similar incidence. Methods: A total of 84 patients with acute gastroenteritis were examined. Environmental samples were obtained from 16 food handlers, six food utensils, 135 preserved foods served over three days and nine menus, and six drinking water samples. These are analyzed to detect viruses and bacteria. Results: Ninety-four out of the 402 people who were served meals (23.4%) predominantly showed symptoms of diarrhea, and the number was over 3 times. Among the 84 patients under investigation, 17 cases (20.2%) were positive for Enteropathogenic E. coli (EPEC) and 18 cases were positive for Clostridium (C.) perfringens (21.4%). Based on the investigation, it was concluded that the main pathogens were EPEC and C. perfringens. For EPEC, it was detected in three of the food service employees and in the preserved food and curry rice. The results of pulsed field gel electrophoresis indicate that all EPEC cases are closely related except for one food service employee. Assuming that isolated EPEC originated from the preserved food, the incubation period is about 25 hours. The origin of the C. perfringens was not determined as it was not detected in the food service employees or environmental samples. Conclusions: This case suggests that food provided in group food service centers must be thoroughly managed. In addition, identifying the pathogens in preserved food is very important for tracing the causes of food poisoning, so food must be preserved in an appropriate condition. To prevent similar food poisoning cases, analyzing cases based on epidemiological investigation and sharing the results is needed.
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