Event code | EH-LV1/06702/TWN |
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Main category | Epidemic Hazard |
Sub category | Epidemic hazard - Level 1 |
Event date (UTC) | Mon, 24 Mar 2025 11:19:42 +0000 |
Last update (UTC) | Mon, 24 Mar 2025 12:19:42 +0000 |
Continent | Asia |
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Country | Taiwan |
Administration area | County of Yilan |
Settlement | Yilan City |
Exact location | |
Open Location Code: | 7QP3QQ25+Q2 |
Size of affected area | County-level |
Additional events | - |
Urgency | Past |
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Certainty | Observed |
Severity | Extreme |
Category | Health |
Suspected food poisoning at a hot pot restaurant in Yilan had caused 63 people to fall ill as of Friday [21 Mar 2025], with 33 seeking medical attention, the Yilan County Public Health Bureau said Saturday [22 Mar 2025]. The bureau said in a news release that samples from the restaurant have been collected and sent to the Centers for Disease Control (CDC) for testing. The bureau said that feces samples from 10 restaurant employees and 5 customers who fell ill have also been collected and will be tested by the CDC. The bureau first received a report of the incident on Wednesday [19 Mar 2025], when at least 15 customers at the restaurant reported symptoms of vomiting and diarrhea. A statement from the bureau on Wednesday [19 Mar 2025] said that most customers dined at the restaurant on 15-16 Mar 2025. The bureau ordered the restaurant to suspend operations on Wednesday [19 Mar 2025] so it could carry out inspections. It found 2 "hygienic faults" and ordered the restaurant to make improvements within a set period. The bureau said the restaurant has now turned in its proof of improvement report and applied to resume operations. Further health and safety checks will now take place. Workers will have to attend 4 hours of lectures on health and safety and pass an exam before operations can restart.
Number of dead: | 0 person(s) |
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Number of injured: | 0 person(s) |
Number of Affected: | 0 person(s) |
Number of Rescued/evacuated: | 0 person(s) |
Number of Missing: | 0 person(s) |
Number of Infected: | 63 person(s) |
Name of disease | Foodborne illness |
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Biosafety level | Level 2 - Medium |
Pathogen | unknown |
Spacies | Human |
Infection status | confirmed |
Additional information | |
Symptoms: | Foodborne illness usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. There is a consensus in the public health community that regular hand-washing is one of the most effective defenses against the spread of foodborne illness. The action of monitoring food to ensure that it will not cause foodborne illness is known as food safety. Foodborne disease can also be caused by a large variety of toxins that affect the environment. For foodborne illness caused by chemicals, see Food contaminants. Foodborne illness can also be caused by pesticides or medicines in food and naturally toxic substances such as poisonous mushrooms or reef fish. |
Code2 | TW |
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Code | TWN |
Name | Taiwan |
LocalName | T’ai-wan |
GovernmentForm | Republic |
Continent | Asia |
Region | Eastern Asia |
SurfaceArea | 36188.00 |
IndepYear | 1945 |
Population | 22256000 |
LifeExpectancy | 76.4 |
GNP | 256254.00 |
GNPOld | 263451.00 |
Capital | 3263 |