Investigation on food poisoning outbreak associated with consumption of Laksa Kebok in Baling Kedah

N. Rusli, . and F. Amin, . and M. Y. Hasim, . and M. A. Abdul Aziz, . and Z. E. Zainal Abidin, . and N. Mohd Sa’ad, . and W. N. Wan Yusoff, . and S. Abdul Rahman, . and H. Mat Hussin, . and A. Ayob, . and M. A. Mohd Suan, . and N. Ismail, . and M. H. Zailani, . Investigation on food poisoning outbreak associated with consumption of Laksa Kebok in Baling Kedah. pp. 872-878. ISSN 22317546

On the 7th of October 2018 Baling District Health Office was alerted on the admission of nine patients to Hospital Gerik Malaysia for acute gastroenteritis following the consumption of Laksa Kebok which was bought at Kupang Baling Kedah Malaysia on the 4th of October 2018. The present work thus aimed to confirm and identify the epidemiological characteristics and causative agent related to the outbreak. The investigation team performed active and passive case detection to identify cases involved in this outbreak. A case was defined as any individual who had consumed Laksa Kebok bought from a stall in Kupang Baling Kedah Malaysia on the 4th of October 2018 onwards and exhibited symptoms such as diarrhoea vomiting abdominal pain or fever. The team also evaluated the hygienic status of sanitation food and water supply at the food premises involved. All clinical and environmental samples were sent for chemical and microbiological tests. An attack rate of 93.2 (n 83/89) was recorded from a total of 89 people from three states that had consumed the Laksa Kebok. Majority of the cases involved women with a mean age of 31 years. The most frequent symptoms were diarrhoea (86.7) fever (65.1) vomiting (53.0) and abdominal pain (50.6). Less than 10 of the cases were hospitalised and treated symptomatically while two deaths were reported from this outbreak. The epidemic curve showed that the incubation period was between 8.5 and 26 h. The likely causative agent was identified as Salmonella enterica serovar Weltevreden. Inadequate knowledge and improper practices of food handling and preparation had contributed to food contamination. This outbreak was likely caused by the dough used to make the laksa noodles being contaminated by Salmonella Weltevreden. Health education on the importance of food safety and quality for the consumers and food handlers should be developed improved and implemented.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(04)%202022/14%20-...

Abstract

On the 7th of October 2018 Baling District Health Office was alerted on the admission of nine patients to Hospital Gerik Malaysia for acute gastroenteritis following the consumption of Laksa Kebok which was bought at Kupang Baling Kedah Malaysia on the 4th of October 2018. The present work thus aimed to confirm and identify the epidemiological characteristics and causative agent related to the outbreak. The investigation team performed active and passive case detection to identify cases involved in this outbreak. A case was defined as any individual who had consumed Laksa Kebok bought from a stall in Kupang Baling Kedah Malaysia on the 4th of October 2018 onwards and exhibited symptoms such as diarrhoea vomiting abdominal pain or fever. The team also evaluated the hygienic status of sanitation food and water supply at the food premises involved. All clinical and environmental samples were sent for chemical and microbiological tests. An attack rate of 93.2 (n 83/89) was recorded from a total of 89 people from three states that had consumed the Laksa Kebok. Majority of the cases involved women with a mean age of 31 years. The most frequent symptoms were diarrhoea (86.7) fever (65.1) vomiting (53.0) and abdominal pain (50.6). Less than 10 of the cases were hospitalised and treated symptomatically while two deaths were reported from this outbreak. The epidemic curve showed that the incubation period was between 8.5 and 26 h. The likely causative agent was identified as Salmonella enterica serovar Weltevreden. Inadequate knowledge and improper practices of food handling and preparation had contributed to food contamination. This outbreak was likely caused by the dough used to make the laksa noodles being contaminated by Salmonella Weltevreden. Health education on the importance of food safety and quality for the consumers and food handlers should be developed improved and implemented.

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Item Type:	Article
AGROVOC Term:	Food poisoning
AGROVOC Term:	Foodborne diseases
AGROVOC Term:	Disease outbreak
AGROVOC Term:	Food consumption
AGROVOC Term:	Chemical analysis (methods)
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Disease symptoms
AGROVOC Term:	Vomiting
AGROVOC Term:	Diarrhoea
AGROVOC Term:	Fever
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10828

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