A cholera outbreak in Alborz Province, Iran: a matched case-control study

Ghobad Moradi; Mohammad Aziz Rasouli; Parvin Mohammadi; Elham Elahi; Hojatollah Barati

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자료유형: 학술저널

저자정보: Ghobad Moradi (Kurdistan University of Medical Sciences) Mohammad Aziz Rasouli (Kurdistan University of Medical Sciences) Parvin Mohammadi (Islamic Azad University) Elham Elahi (Shahid Beheshti University of Medical Sciences) Hojatollah Barati (Alborz University of Medical Sciences)

저널정보: 한국역학회 Epidemiology and Health Epidemiology and Health Vol.38

발행연도: 2016.1

수록면: 1 - 6 (6page)

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OBJECTIVES: A total of 229 confirmed cholera cases were reported in Alborz Province during an outbreak that lasted from June 2011 to August 2011. This study aimed to identify potential sources of transmission in order to determine suitable interventions in similar outbreaks. In other words, the lessons learned from this retrospective study can be utilized to manage future similar outbreaks. METHODS: An age-matched and sex-matched case-control study was conducted during the outbreak. For each case, two control subjects were selected from the neighborhood. A case of cholera was defined as a bacteriologically confirmed case with signs and symptoms of cholera. This study was conducted from June 14, 2011 through August 23, 2011. The data were analyzed by calculating odds ratios (ORs) using the logistic regression method. RESULTS: In this outbreak, 229 confirmed cholera cases were diagnosed. The following risk factors were found to be associated with cholera: consumption of unrefrigerated leftover food (OR, 3.05; 95% confidence interval [CI], 1.72 to 5.41), consumption of vegetables and fruits in the previous three days (OR, 2.75; 95% CI, 1.95 to 3.89), and a history of traveling in the previous five days (OR, 5.31; 95% CI, 2.21 to 9.72). CONCLUSIONS: Consumption of vegetables and fruits has remained an unresolved risk factor in cholera outbreaks in Iran in recent years. In order to reduce the risk of cholera, sanitary standards for fruits and vegetables should be observed at all points from production to consumption, the population should be educated regarding hygienic food storage during outbreaks, and sanitary standards should be maintained when traveling during cholera outbreaks.

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