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        "resumen" => "<span class="elsevierStyleSectionTitle">Introducci&#243;n</span><p class="elsevierStyleSimplePara elsevierViewall">El 25 de septiembre de 2005 m&#225;s de un centenar de reclusos presentaron s&#237;ntomas de gastroenteritis&#44; casi un 5&#37; de los 1&#46;800 reclusos de una prisi&#243;n&#46; El objetivo del estudio fue confirmar la existencia de un brote&#44; identificar los factores de riesgo&#44; implementar medidas de control y establecer recomendaciones&#46;</p> <span class="elsevierStyleSectionTitle">M&#233;todos</span><p class="elsevierStyleSimplePara elsevierViewall">Se realiz&#243; un an&#225;lisis de cohortes de una muestra aleatoria estratificada de todos los internos&#44; un an&#225;lisis de cohortes de uno de los m&#243;dulos de la prisi&#243;n y una investigaci&#243;n medioambiental&#46;</p> <span class="elsevierStyleSectionTitle">Resultados</span><p class="elsevierStyleSimplePara elsevierViewall">Se seleccionaron 221 internos de toda la prisi&#243;n&#44; de los cuales se entrevist&#243; a 196&#46; Un 28&#37; eran casos&#44; cuya sintomatolog&#237;a principal fue dolor abdominal &#40;85&#37;&#41; y diarrea &#40;71&#37;&#41;&#46; Todos los alimentos consumidos presentaron tasas de ataque similares&#46; Se asoci&#243; con la enfermedad el hecho de comer toda la raci&#243;n de salpic&#243;n de marisco de la comida &#40;riesgo relativo &#91;RR&#93;<span class="elsevierStyleHsp" style=""></span>&#61;<span class="elsevierStyleHsp" style=""></span>2&#59; intervalo de confianza &#91;IC&#93; del 95&#37;&#44; 1&#44;1-3&#44;8&#41; o toda la raci&#243;n de gambas rebozadas en la cena &#40;RR<span class="elsevierStyleHsp" style=""></span>&#61;<span class="elsevierStyleHsp" style=""></span>1&#44;8&#59; IC del 95&#37;&#44; 1&#44;1-3&#44;1&#41; del d&#237;a 24 de septiembre&#46; En el an&#225;lisis de uno de los m&#243;dulos de la prisi&#243;n se obtuvo resultados similares a la muestra aleatoria&#46; En una muestra de salpic&#243;n de marisco se aislaron <span class="elsevierStyleItalic">Clostridium perfringens&#44; Bacillus cereus</span> y <span class="elsevierStyleItalic">Escherichia coli</span>&#46;</p> <span class="elsevierStyleSectionTitle">Conclusi&#243;n</span><p class="elsevierStyleSimplePara elsevierViewall">Se confirm&#243; un brote de gastroenteritis por varios pat&#243;genos&#46; Tanto los s&#237;ntomas como el per&#237;odo de incubaci&#243;n corresponden a los pat&#243;genos aislados&#46; La preparaci&#243;n de los alimentos en centros penitenciarios debe cumplir los est&#225;ndares m&#237;nimos de seguridad&#44; que incluya la refrigeraci&#243;n y la educaci&#243;n de los manipuladores&#46;</p>"
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        "resumen" => "<span class="elsevierStyleSectionTitle">Background</span><p class="elsevierStyleSimplePara elsevierViewall">On September 25 2005&#44; more than 100 inmates &#40;almost 5&#37; of the 1&#44;800 prison population&#41; experienced sudden onset gastroenteritis&#46; This outbreak was the largest foodborne outbreak described in a prison population in Spain&#46; Our objective was to confirm the outbreak&#44; identify risk factors&#44; implement control measures&#44; and provide recommendations&#46;</p> <span class="elsevierStyleSectionTitle">Methods</span><p class="elsevierStyleSimplePara elsevierViewall">We conducted a cohort analysis of a stratified random sample of all the inmates&#44; a cohort analysis of the one of the prison blocks&#44; and an environmental investigation&#46;</p> <span class="elsevierStyleSectionTitle">Results</span><p class="elsevierStyleSimplePara elsevierViewall">A total of 221 inmates were selected&#44; of which 196 were interviewed&#46; Twenty-eight percent had gastroenteritis and the main symptoms were abdominal pain &#40;85&#37;&#41; and diarrhea &#40;71&#37;&#41;&#46; All foods consumed caused similar attack rates&#46; Factors associated with the risk of illness were eating the entire portion of seafood cocktail at lunch or all of the fried shrimp at dinner on September 24 &#40;RR<span class="elsevierStyleHsp" style=""></span>&#61;<span class="elsevierStyleHsp" style=""></span>2&#59; 95&#37; CI&#44; 1&#46;1-3&#46;8&#44; and RR<span class="elsevierStyleHsp" style=""></span>&#61;<span class="elsevierStyleHsp" style=""></span>1&#46;8&#59; 95&#37; CI&#44; 1&#46;1-3&#46;1&#41;&#46; Analysis of one of the prison blocks yielded results similar to those of the random sample&#46; <span class="elsevierStyleItalic">Clostridium perfringens&#44; Bacillus cereus</span> and <span class="elsevierStyleItalic">Escherichia coli</span> were isolated from a sample of the seafood cocktail&#46;</p> <span class="elsevierStyleSectionTitle">Conclusion</span><p class="elsevierStyleSimplePara elsevierViewall">A gastroenteritis outbreak caused by several pathogens was confirmed&#46; Both the reported symptoms and the calculated incubation periods corresponded to the pathogens isolated&#46; Preparation of food in prison facilities should meet minimum safety standards&#44; including refrigeration and training of food handlers&#46;</p>"
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