2025年臺北市某自助式餐廳諾羅病毒食品中毒事件

Norovirus Foodborne Outbreak Associated with a Self-Service Restaurant in Taipei, 2025

臺北市政府衛生局於2025年1月7日至9日接獲通報，82位民眾於1月5日或6日至某自助式餐廳用餐後，出現嘔吐、腹瀉、腹痛等症狀。經調查與病例對照研究，病例組共337位，發病趨勢呈現單一波峰，潛伏期中位數為29.5小時，廚工及民眾的糞便中均檢出諾羅病毒，判定為諾羅病毒引起的食品中毒事件。風險因子分析顯示，壽司為主要致病食品。現場觀察發現，醋飯製作區與生海鮮處理區相鄰，且兩區由同一群廚工負責處理，這可能導致交叉污染。此外，製作壽司的員工為無症狀帶病毒者。為了預防類似事件的發生，建議餐飲業者加強員工的手部衛生管理，並優化廚房區域設計，將處理貝類等高風險食材的區域與即食食品區分開，且由不同員工負責各區，以減少交叉污染風險。

During January 7–9, 2025, Taipei City Health Department received reports of 82 individuals who developed vomiting, diarrhea, and abdominal pain after dining at a buffet restaurant on January 5 or 6. A case-control study identified 337 cases, with a single-peak epidemic curve and a median incubation period of 29.5 hours. Norovirus was detected in stool specimens from both kitchen staff and affected patrons. Sushi was identified as the main vehicle of transmission. Environmental investigation revealed potential cross-contamination due to the proximity of the sushi rice and raw seafood preparation areas, which were managed by the same team of kitchen staff. Enhanced hand hygiene practices and improved kitchen zoning, separating high-risk raw seafood preparation from ready-to-eat food areas, were recommended to prevent future outbreaks.