讀後心得

The "Shuan Le He Niu" restaurant in Luodong, Yilan, experienced a food safety incident during its trial operation period, with 63 customers reporting food poisoning and 33 individuals seeking medical attention. The investigation by the Centers for Disease Control revealed that the main cause was the norovirus, with 5 symptomatic patients and 5 asymptomatic chefs testing positive. Although the number of diarrhea-related medical visits nationwide has decreased, it has still reached a nearly five-year high. The Centers for Disease Control urges strengthening hygiene protection and advises people with related symptoms to seek medical attention promptly.

The well-known brand-operated hot pot all-you-can-eat restaurant "Shuan Le He Niu" in Yilan's Luodong has reported a food safety incident during its trial operation period, receiving reports from 63 people, among whom 33 sought medical attention. Epidemiological investigation results indicate that the main cause of food poisoning was norovirus. Of the 17 tested samples, 5 patients and 5 chefs (asymptomatic) all tested positive.

Recently, a cluster infection event broke out in Yilan's hot pot restaurants, suspected to be related to norovirus, with 63 people experiencing vomiting and diarrhea. Last week's emergency visits for diarrhea totaled 186,708, a 12.7% decrease from the previous week's 213,782; and within the last four weeks, there have been 176 reports of clustered diarrhea nationwide, largely involving the food and accommodation industry, with 107 positive cases confirmed, and norovirus detected in 104 cases, accounting for 97.2%.

The "Shuan Le He Niu" Luodong branch began its trial operation on March 15, and many customers reported discomfort after dining. The Yilan County Health Bureau has received reports from 63 people and has applied to the Centers for Disease Control for an epidemiological investigation.

The Deputy Director of the Centers for Disease Control stated that preliminary tests found that among the 17 samples, both 5 patients and 5 chefs tested positive for norovirus, although these 5 chefs showed no symptoms. Continuous tests on food and environmental samples are being conducted to clarify whether the source of infection is from the food ingredients or staff.

Norovirus is highly contagious, and even a small amount of the virus can cause illness. It can be transmitted through consuming contaminated food or water, touching contaminated utensils, or even inhaling the vomit or fecal droplets of an infected person. Its incubation period is about 10 to 50 hours, with clinical symptoms including diarrhea, vomiting, and may be accompanied by nausea, fever, headache, and abdominal cramps. The duration of the illness varies according to the pathogen type and individual immunity; children under 5 years old, the elderly, and those with weakened immune systems may experience more severe symptoms.

Although there is a decreasing trend in national emergency visits for diarrhea, the number of patients remains the highest in nearly five years, reminding the public to enhance hand hygiene, dietary sanitation, and environmental disinfection. If experiencing symptoms such as diarrhea or vomiting, one should seek medical attention promptly and rest at home when ill. Food and accommodation operators also need to strengthen environmental hygiene and staff health management to ensure the health of employees and customers.