코로나19 직원감시체계를 통하여 발견된 국내 3차 병원 Campylobacter Jejuni 위장관 감염증 직원 집단 발병open accessAn Outbreak of Campylobacter Jejuni Involving Healthcare Workers Detected by COVID-19 Healthcare Worker Symptom Surveillance
- Other Titles
- An Outbreak of Campylobacter Jejuni Involving Healthcare Workers Detected by COVID-19 Healthcare Worker Symptom Surveillance
- Authors
- 시혜진; 이재백; 홍신희; 엄중식; 박윤선
- Issue Date
- Jun-2023
- Publisher
- 대한의료관련감염관리학회
- Keywords
- Outbreak in healthcare workers; Campylobacter jejuni; Enteritis; Prevention and control; COVID-19 HCW symptom surveillance
- Citation
- 의료관련감염관리, v.28, no.1, pp.172 - 177
- Journal Title
- 의료관련감염관리
- Volume
- 28
- Number
- 1
- Start Page
- 172
- End Page
- 177
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/88927
- DOI
- 10.14192/kjicp.2023.28.1.172
- ISSN
- 2508-5999
- Abstract
- We identified an outbreak of Campylobacter jejunii enteritis through coronavirus infection 2019 (COVID-19), healthcare worker (HCW) symptom surveillance, which identified 15 HCWs with fever and diarrhea who were tested for COVID-19 on the same day. COVID-19 monitoring revealed that 15 employees with fever and diarrhea were tested for the virus, of whom two were hospitalized with fever, abdominal pain, and diarrhea. Stool cultures confirmed that C. jejunii was the causative agent of gastroenteritis in these patients. An outbreak of C. jejunii among HCWs was suspected, and an epidemiological investigation was initiated. The symptomatic HCWs had consumed lunch from the same cafeteria on the same day within the incubation period. Based on the results of the epidemiological investigation, 105 out of 2,173 HCWs (11 HCWs who had A-type lunch and 94 who had B-type lunch) reported symptoms of gastroenteritis, with an incidence of 4.8%. Meal B, specifically the pork dumpling, was presumed to have been contaminated. We identified a Campylobacter outbreak among HCWs through a COVID-19 HCW surveillance system. Moreover, the outbreak was first recognized through the COVID-19 HCW surveillance system. Improvements in food storage and cultural methods of food preservation are required. Increasing awareness among HCWs of the possibility of contracting various diseases other than COVID-19 when treating patients with fever is critical to the early recognition of outbreaks and prevention of missing an outbreak.
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