讀後心得

A well-known hot pot chain, "Shuan Le He Niu," in Luodong, Yilan, experienced a food safety incident during its trial operation period. Out of 63 reported cases, 33 individuals required medical attention. Investigations revealed that the main cause of illness was the norovirus. The Centers for Disease Control inspected 17 samples and found that 5 patients and 5 asymptomatic chefs tested positive. This virus is highly contagious and can spread through contaminated food or contact with contaminated surfaces. Although the number of patients visiting emergency departments for diarrhea has recently declined, it remains the highest in five years. The CDC reminds the public to strengthen hygiene and environmental cleanliness, and to seek medical attention promptly if symptoms arise.

The well-known hot pot restaurant chain "Shuan Le He Niu" in Luodong, Yilan, has recently reported a food safety incident, receiving reports from 63 individuals during its trial operation period, with 33 staff members seeking medical attention. An epidemiological investigation indicated that the primary cause of this food poisoning was the norovirus. Among the 17 tested samples, five patients and five chefs (all asymptomatic) tested positive.

• An outbreak of group infections occurred at the Yilan hot pot restaurant, suspected to be caused by norovirus, with 63 customers experiencing vomiting and diarrhea.
• Last week, the number of emergency visits for diarrhea reached 186,708, a decrease of 12.7% compared to the previous week.
• In the past four weeks, there have been a total of 176 reported group cases of diarrhea nationwide, with the restaurant and hospitality industry accounting for the most cases, and norovirus positive cases making up as high as 97.2% of the tests conducted.

The "Shuan Le He Niu" restaurant in Luodong, Yilan, began its trial operation on March 15, and shortly thereafter, many customers reported vomiting and diarrhea after dining, leading to 63 reports and 33 seeking medical attention. Due to the large number of food poisoning cases, an application for an epidemiological investigation was made to the relevant authorities.

The deputy director of the Centers for Disease Control stated that preliminary testing showed positive results for five patients and five chefs among the 17 samples, with all these chefs showing no symptoms. Further testing of food and environmental samples is ongoing to determine whether the source of infection came from the ingredients or the staff.

Norovirus is highly contagious, requiring only a small amount of virus to infect individuals, potentially transmitted through consuming contaminated food or water, touching contaminated utensils, or inhaling droplets from a person's vomit or excrement. The incubation period typically ranges from 10 to 50 hours, and clinical symptoms include diarrhea and vomiting, possibly accompanied by nausea, fever, headache, abdominal cramps, stomach pain, and muscle aches. The duration of illness can range from 1 to 10 days, varying based on the pathogen involved and the individual's immune status, with symptoms potentially being more severe in young children, the elderly, and those with weakened immune systems.

Although the number of emergency visits for diarrhea nationwide has decreased, the number of patients seeking medical attention remains at the highest level in nearly five years. Related individuals remind the public to pay attention to hand hygiene, dietary cleanliness, and environmental sanitation. If symptoms like diarrhea or vomiting occur, they should seek medical attention promptly and rest at home; food and hospitality operators need to intensify environmental hygiene and staff health management to ensure the health of both customers and employees.