讀後心得

The "Shuan Le He Beef" restaurant in Luodong, Yilan, experienced a food poisoning incident during its trial operation, with 63 individuals showing symptoms such as diarrhea. Inspection results from the Centers for Disease Control (CDC) revealed that 5 of the affected individuals and 5 chefs tested positive for norovirus, although the chefs showed no symptoms. The CDC is conducting a further investigation into the source of the infection and is reminding the public to pay attention to food hygiene and seek medical attention promptly. Although the number of diarrhea-related medical visits nationwide has recently declined, it still remains at a high point not seen in the past five years. It is recommended that food service operators strengthen their hygiene and health management.

The source of the "Shuanle Wagyu" diarrhea incident has been identified! The Centers for Disease Control (CDC) stated that 5 chefs in both the front and back of the restaurant tested positive for norovirus. The well-known all-you-can-eat hot pot restaurant "Shuanle Wagyu" in Luodong, Yilan experienced a suspected food poisoning incident during its trial operation period, with 63 people reported to have fallen ill. The deputy director of the CDC announced the latest test results, confirming that 5 patients and 5 chefs tested positive for norovirus out of 17 samples tested.

After the restaurant's trial operation began on March 15, many customers exhibited symptoms of vomiting and diarrhea. The Yilan County Health Bureau received 63 investigation reports, of which 33 individuals sought medical attention, marking this as the first major suspected food poisoning incident in Yilan this year. Subsequently, Yilan applied to the CDC for an epidemiological investigation.

The deputy director of the CDC indicated that preliminary test results showed that the 5 chefs had no symptoms but did test positive for the virus. Further tests will be conducted on food ingredients and the environment to confirm whether the source of infection came from food or personnel. They will also investigate the ingredients consumed by the patients.

Additionally, the CDC pointed out that although the number of diarrhea-related emergency visits nationwide has decreased, it still represents the highest record in the past 5 years, urging the public to maintain personal hygiene and environmental cleanliness. If experiencing symptoms such as diarrhea and vomiting, individuals should seek medical attention promptly and rest at home. Additionally, food and lodging operators need to strengthen environmental hygiene and employee health management to protect the health of both employees and consumers.

According to the CDC's monitoring data, there were 186,708 visits to diarrhea-related emergency rooms nationwide last week, a 12.7% decrease from the previous week. In the past four weeks, a total of 176 reports of diarrhea clusters were received, mainly occurring in the food and lodging industries, with 107 pathogen tests returning positive, of which norovirus accounted for 97.2%.

The CDC explained that norovirus is highly contagious, capable of causing illness even with a small amount of the virus. Infection can occur through consuming contaminated food or water, contact with contaminated utensils, or even inhaling droplets from a patient’s vomit or feces. The incubation period is approximately 10 to 50 hours; common symptoms include diarrhea and vomiting, which may also be accompanied by nausea, fever, and headache. The duration of the illness typically lasts from 1 to 10 days, depending on the pathogen involved and the individual’s immunity. Those particularly vulnerable, such as children under 5 years old, the elderly, and individuals with weakened immune systems, often experience more severe symptoms.