Communicable Disease Control and Outbreak Investigation
You are told that 46 of 310 residents of a workers' accommodation in Mussafah have attended two hospitals within 14 hours with vomiting, cramps and diarrhoea. Nine had a temperature above 38.5 C and three were admitted with dehydration, one with a creatinine of 168 micromol/L. All residents eat from one central kitchen, and Thursday lunch was chicken biryani and raita prepared at 6 am and served at 1 pm. Two kitchen staff reportedly had diarrhoea earlier in the week. The camp manager wants the kitchen open tomorrow because there is no other food source. How would you investigate and control this outbreak?
What the panel is testing: The panel is testing whether you run a structured outbreak investigation while taking immediate control measures, under commercial pressure.
Show the answer outline
Knowledge: This is a point-source foodborne outbreak with an attack rate of about 15 percent so far. Onset 6 to 14 hours after one meal suggests a preformed toxin such as Bacillus cereus from rice held warm, or Clostridium perfringens from bulk-cooked chicken. Fever in nine people raises non-typhoidal Salmonella. Norovirus spread by ill food handlers must also be considered. Because the exposed population is defined and listed, a retrospective cohort study with relative risks for each food item is the right design, rather than a case-control study.
Management: Tonight I would confirm the diagnosis with the hospitals, check the admitted patients are managed, and convene an outbreak control team with food safety, laboratory and the camp. I would agree a case definition by time, place and symptoms and start active case finding with interpreters. Stool samples go from cases and all food handlers, and any retained food and leftovers are seized under chain of custody. Inspectors check cooking, cooling and hot-holding temperatures. Symptomatic food handlers are excluded until 48 hours free of symptoms. The kitchen stays closed until corrected, and an approved caterer supplies food meanwhile. I would then analyse the cohort questionnaire and epidemic curve and issue a written report with corrective actions.
Ethics and communication: Foodborne outbreaks are notifiable and I would report under Federal Law No. 14 of 2014 on the Prevention of Communicable Diseases. Workers are interviewed in their own language and reassured that reporting illness will not cost them pay. Food handlers' results are confidential health data and are shared with the employer only as fit or unfit to work. I would resist pressure to reopen early.
Likely panel follow-up questions
- Draw the epidemic curve you expect for a point source and for a propagated outbreak.
- How do you calculate a food-specific attack rate and relative risk from the questionnaire?
- Stool cultures from the food handlers are negative. Does that clear them?
- When would you declare the outbreak over?
- How would you communicate with the workers and with the media?
Pitfalls in this case
- Closing the kitchen with no alternative food for 310 workers
- Choosing a case-control design when the whole cohort is known
- Discarding leftover food before sampling
- Giving routine antibiotics to all cases
- Not excluding symptomatic food handlers
Reference: Gregg MB, Field Epidemiology (3rd ed, 2008); WHO Foodborne Disease Outbreaks: Guidelines for Investigation and Control, 2008