TY  - JOUR
AU  - Moumni Abdou, Houda
AU  - Dahbi, Ilham
AU  - Akrim, Mohammed
AU  - Meski, Fatima Zahra
AU  - Khader, Yousef
AU  - Lakranbi, Mohammed
AU  - Ezzine, Hind
AU  - Khattabi, Asmae
PY  - 2019
DA  - 2019/09/25
TI  - Outbreak Investigation of a Multipathogen Foodborne Disease in a Training Institute in Rabat, Morocco: Case-Control Study
JO  - JMIR Public Health Surveill
SP  - e14227
VL  - 5
IS  - 3
KW  - disease outbreaks
KW  - foodborne diseases
KW  - Staphylococcus
KW  - Escherichia coli
AB  - Background: On June 18, 2017, the public health service was alerted about 43 students in the training institute in Rabat who were admitted to the emergency room for acute gastroenteritis following the uptake of a meal a day before. Objective: This study aimed to investigate the foodborne disease outbreak by confirming the outbreak, identifying the source of contamination, and recommending control measures. Methods: We conducted a case-control study. Cases and controls were selected in a ratio of 1:1. We defined a case as any member of the training institute who attended the Ramadan buffet in the institute’s restaurant and who had presented, in the weekend of June 16 to 20, 2017, symptoms of diarrhea or vomiting with at least one of the following signs: abdominal pain, fever, headache, nausea, and dizziness. A control was defined as anyone who attended the Ramadan buffet in the institute’s restaurant but had not presented any symptoms from June 16 to 20, 2017. We conducted a bivariate and multivariable analysis. Stools of ill students were collected, and a food specimen was collected for bacterial testing. Results: A total of 50 cases and 50 controls were selected. Among the cases, males were predominant (43/50, 86%); the median age was 21 years. A total of 47 cases sought medical care. There were no hospitalizations and no deaths. The episode was short with an estimated average incubation period of 9 hours. The epidemic curve oriented toward a common source of contamination. Among food items, briwates were strongly associated with the illness with an odd ratio of 14.23 (95% CI 5.04-40.04; P<.001). Laboratory testing of briwates showed presence of Escherichia coli O157 and Staphylococcus aureus. Conclusions: This foodborne disease outbreak was likely caused by briwates that was contaminated with S aureus and E coli. We recommended strengthening hygiene measures. Food handling techniques should be taught as part of continuous professional development for food handlers. 
SN  - 2369-2960
UR  - https://publichealth.jmir.org/2019/3/e14227
UR  - https://doi.org/10.2196/14227
UR  - http://www.ncbi.nlm.nih.gov/pubmed/31573941
DO  - 10.2196/14227
ID  - info:doi/10.2196/14227
ER  -