- 期刊
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以潛伏期與症狀判斷食物中毒之致病原
Evaluation of Potential Pathogens of Food Poisoning Based on Incubation Period and Symptoms
摘要
醫師在判斷食物中毒之致病原時，其基礎常根基於病患之回憶與症狀，然回憶偏差無法避免。若將潛伏期配合症狀分析，可找出較可能之病原體，在糞便之細菌培養結果尚未知曉前，提供臨床治療之參考。材料與方法：依據Sartwell氏傳染病潛伏期之Lognormal model的概念，計算出潛伏期，並配合症狀之分析，找出較可能之病原體。結果:以潛伏期與症狀來判斷，此次食物中毒之致病原可能為Salmonella spp.或V. parahaemolyticus。而糞便細菌培養的結果為V. parahaemolyticus。討論:潛伏期決定了疾病的許多性質，在腫瘤、先天性或遺傳性疾病、藥物疹、疫苗併發症等，都可應用。
並列摘要
While evaluating the probable pathogens of food poisoning, physicians takes symptoms into account only. Recall bias is inevitable. If we put incubation period and symptoms together for analysis, we can find the possible pathogens before the impending results of bacteriologic culture of stool. This information is helpful for clinical therapeutics. Materials and methods: According to Sartwell's lognormal model of incubation period, we calculate the incubation period. Based on the incubation period and the symptoms, we focus on some possible pathogens. Results: Using this method, Salmonella spp. and V. parahaemolyticus are the suspected pathogens in this episode. Bacteriologic cultures of stool reveals V. parahaemolyticus infection, which is a common imputation of food poisoning. Discussion: The incubation period is associated with many characteristics of disease. We can apply this model to neoplasms, congenital diseases, drug rash and complications of vaccination, etc.