讀後心得

A well-known all-you-can-eat hotpot restaurant "Shuan Le He Niu" in Luodong, Yilan, reported a food safety incident during its trial operation period, with 63 people reporting food poisoning and 33 individuals seeking medical attention. The Centers for Disease Control (CDC) investigated and found that the main cause was norovirus, with five symptomatic cases and five asymptomatic chefs testing positive. This virus is highly contagious, with an incubation period of 10 to 50 hours, and symptoms include diarrhea and vomiting. Although the number of individuals seeking treatment for diarrhea has recently decreased, it remains at a high point compared to the last five years. The CDC urges the public to pay attention to hand hygiene and food safety and recommends that those feeling unwell seek medical attention promptly.

The well-known hot pot buffet restaurant "Shuan Le He Niu" in Luodong, Yilan, recently experienced a food safety incident during its trial operation, receiving reports from 63 people, among which 33 required medical attention. The epidemiological investigation results released by the Centers for Disease Control indicate that the main cause of the food poisoning was norovirus. Among 17 tested specimens, both 5 symptomatic cases and 5 asymptomatic chefs tested positive for norovirus.

A cluster of infections broke out at the hot pot restaurant in Yilan, suspected to be caused by norovirus, resulting in 63 people experiencing symptoms of vomiting and diarrhea. Last week's number of emergency visits for diarrhea was 186,708, a decrease of 12.7% from 213,782 the previous week. Additionally, in the last four weeks, there were a total of 176 reported cases of diarrhea clusters nationwide, with the food and accommodation industry accounting for the highest proportion. Among them, there were 107 positive pathogen detection cases, with norovirus detected in 104 instances, making up 97.2% of the cases.

The "Shuan Le He Niu" restaurant in Luodong, operated by the MaLa International Catering Group, began trial operations on March 15, after which many consumers reported feeling unwell. The Yilan County Health Bureau received reports from 63 individuals, with 33 needing medical treatment, prompting the CDC to conduct an epidemiological investigation.

The Deputy Director of the CDC noted that among the 17 specimens initially tested, 5 patients and 5 chefs (3 in the kitchen and 2 in the dining area) tested positive for norovirus; however, none of these 5 chefs displayed any symptoms. Investigations into food ingredients and environmental samples are ongoing to clarify whether the infection source came from the food or the staff.

Norovirus is highly contagious, and only a small amount of the virus is needed to cause illness. Transmission pathways include consuming contaminated food or water, contacting contaminated utensils, and inhaling droplets from patients' vomit or excrement, with an incubation period of about 10 to 50 hours. Clinical symptoms include diarrhea, vomiting, and possibly nausea, fever, headache, abdominal cramps, stomach pain, and muscle aches, with the severity of the illness varying from person to person. Symptoms are often more severe in children under 5, the elderly, and those with weakened immune systems.

Although the nationwide number of emergency visits for diarrhea shows a declining trend, it is still the highest in the last five years. The CDC advises the public to strengthen hand hygiene, food safety, and environmental sanitation, and to seek medical attention promptly if experiencing symptoms such as diarrhea or vomiting. It is recommended to rest at home while ill; at the same time, food and accommodation providers must enhance environmental hygiene and employee health management to ensure the health of both employees and customers.