讀後心得

At the "Shuan Le He Beef" restaurant in Luodong, Yilan, an incident occurred where 63 customers experienced vomiting and diarrhea. The Centers for Disease Control confirmed that 5 chefs were infected with the norovirus. After the restaurant opened on March 15, most of the customers' symptoms appeared within the first two days. The Health Bureau has received reports, and 33 individuals sought medical attention. Investigations showed that although 5 chefs tested positive, they did not exhibit any symptoms. The CDC will continue environmental and food inspections and urges the public to strengthen hygiene measures to prevent the spread of the virus.

"Shuan Le He Niu" in Luodong, Yilan has led to 63 customers experiencing vomiting and diarrhea. The results of the inspections released by the Centers for Disease Control today show that five chefs, both inside and outside the kitchen, are infected with the norovirus.

The restaurant group "Ma La" launched its hot pot sub-brand "Shuan Le He Niu" in Luodong, Yilan, which opened for trial operation on March 15. Reports of people experiencing symptoms such as vomiting and diarrhea after dining have surfaced. Since the 18th, the Yilan County Health Bureau has received reports from 63 individuals, of which 33 sought medical attention. The onset of illness was concentrated on the opening days of the 15th and 16th.

This afternoon, the Deputy Director of the CDC announced the latest test results, revealing that out of 17 tested samples, norovirus was detected in the five cases of illness and five chefs. Although these five chefs showed no symptoms, the test results indicated that they were still infected with the virus. The CDC stated that they will continue testing food and environmental samples to determine whether the source of infection comes from the ingredients or personnel. Relevant investigations will also distribute questionnaires to understand the ingredients consumed by symptomatic individuals.

The CDC pointed out that while there is a downward trend in the number of visits to hospitals for diarrhea nationwide, it remains the highest in the past five years. They reminded the public to practice hand and food hygiene and ensure the cleanliness and sanitation of environments. If experiencing diarrhea or vomiting, individuals should seek medical attention promptly and rest at home. Restaurant and accommodation operators must also strengthen environmental hygiene and employee health management to ensure public health safety.

According to the CDC's monitoring data, there have been a total of 176 reports of diarrhea cluster cases in the past four weeks, with the majority occurring in the restaurant and hospitality sectors. Among the 107 positive pathogen test cases, 104 were found to have norovirus (accounting for 97.2%).

The CDC explained that norovirus is highly contagious; even a small amount of the virus can cause illness, primarily through the consumption of contaminated food or water, contact with contaminated utensils, or inhalation of droplets from a patient's vomit and feces. The incubation period for the virus is about 10 to 50 hours, with common symptoms including diarrhea and vomiting, which may be accompanied by nausea, fever, headache, abdominal cramps, stomach pain, and muscle aches. The duration of the illness typically lasts from 1 to 10 days, depending on the type of pathogen and individual immunity, with infants under five, the elderly, and those with weaker immune systems often experiencing more severe symptoms.

The CDC emphasized that recent diarrhea cluster cases mainly occur in restaurants, hospitality venues, and schools, and operators must pay attention to food safety and hygiene, conducting kitchen cleaning and disinfection, and monitoring the health of staff. Furthermore, to reduce the risk of norovirus transmission, the public is advised to wash their hands properly after using the restroom, before eating, or preparing food, and to pay attention to food storage and cooking processes to avoid cross-contamination between raw and cooked foods, ensuring that food is thoroughly cooked before consumption.