Part II – Descriptive epidemiology and hypothesis generation
Staff members from the local health department where the terminal stop of the bus route was located were invited to participate in the investigation.
In addition, physicians attending to the cases of botulism were asked to provide demographic and clinical information on their patients. (Table 1)
In addition to identifying the most likely time period of exposure, the hypothesis-generating interviews with cases and other bus drivers, identified eating at the terminal home of the route as the only common exposures among cases. No cases of botulism occurred among bus drivers from the afternoon or evening shift of the route. Bus drivers from those shifts did not usually eat at the terminal home because it was only open for lunch. The investigators thus, hypothesized that the outbreak was limited to individuals eating or drinking something at the home at the terminal stop of the particular bus route between January 3 and 7.
Question: Based on a review of the data presented in Table 1, what type(s) of study would you use to investigate this hypothesis? Justify your choice.
Either cohort or case-control study can be used in order to explore this hypothesis.But Cohort study seems to be more appropriate as the outbreak affects small and a particular group of individuals.
Even studies like testing of food samples in particular study group in this case can be used,In addition to these studies,for testing this hypothesis Environmental investigations can also be undertaken
Part II – Descriptive epidemiology and hypothesis generation Staff members from the local health department where the te...
Part II – Descriptive epidemiology and hypothesis generation Staff members from the local health department where the terminal stop of the bus route was located were invited to participate in the investigation. In addition, physicians attending to the cases of botulism were asked to provide demographic and clinical information on their patients. (Table 1) Question: Given the available data, what would you hypothesize was the most likely period of exposure among these cases? Table 1: Characteristics of cases of botulism,...
Part II – Descriptive epidemiology and hypothesis generation Staff members from the local health department where the terminal stop of the bus route was located were invited to participate in the investigation. In addition, physicians attending to the cases of botulism were asked to provide demographic and clinical information on their patients. (Table 1) Question: Using the data presented in Table 1, first, briefly summarize the demographic and clinical information on these patients and second, draw an epidemic curve. Table...
Part III – Designing an epidemiologic study to test the hypothesis To identify the source of the outbreak, the investigators chose to undertake a retrospective cohort study among bus drivers who drove the morning shift of the bus route. Data were collected from January 15- 19. Investigators defined a confirmed case of botulism as a bus driver from the morning shift of the bus route with a serum or stool sample that demonstrated botulinum toxin or yielded Clostridium botulinumwith onset...
Foodborne botulism is a severe illness that results from the ingestion of a preformed toxin produced by a bacterium, Clostridium botulinum, in contaminated food. Death can occur in up to 60% of untreated cases; supportive care and prompt administration of antitoxin have reduced mortality in the United States to less than 10%. Outbreaks of botulism have been linked to improperly preserved vegetables, fruits, and meats including fermented fish products, sausages, smoked meat, and seafood. On January 12, 1994, an infectious...
Part I – Outbreak detection Foodborne botulism is a severe illness that results from the ingestion of a preformed toxin produced by a bacterium, Clostridium botulinum, in contaminated food. Death can occur in up to 60% of untreated cases; supportive care and prompt administration of antitoxin have reduced mortality in the United States to less than 10%. Outbreaks of botulism have been linked to improperly preserved vegetables, fruits, and meats including fermented fish products, sausages, smoked meat, and seafood. On...