摘要
目的查明一起群体性食物中毒的原因及危害因素,提出预防建议。方法采用病例对照研究方法展开此次疫情调查,比较病例与对照之间不同危险因素的暴露比例,并采集留样食品、病人的排泄物进行检测。结果经现场卫生调查、流行病学调查资料、临床表现和实验室检测结果,证实这是一起由于生熟不分、加热不充分造成麻辣猪心和蚝油瓜条被沙门菌污染而引起的细菌性食物中毒,在2份留样食品(黄瓜伴麻辣猪心和蚝油瓜条)和2份病人的排泄物中均检出沙门菌。结论加强动物性食品的卫生管理是预防沙门菌食物中毒的关键环节。
Objective To find out the causes and hazard factors of a collective food poisoning,and to put forward some suggestions for the prevention.Methods A case-control study was conducted to investigate the case.The proportion of exposure to risk factors was compared between the cases and the controls.The food samples and the patients＇ stool specimens were detected.Results By the investigations of the local sanitation,epidemiological data,clinical manifestations,and laboratory testing results,the incident was confirmed to be a case of Salmonella food poisoning which resulted from eating the spicy pig hearts and oyster large-fruited hodgsonia strip contaminated by the mixture of the cooked and unprocessed food and inadequate heating.The same Salmonella strains were isolated in two food samples and two stool specimens.Conclusions Enhancing the health management of animal food is the essential point in preventing Salmonella food poisoning.
出处
《实用预防医学》
CAS
2013年第6期716-718,共3页
Practical Preventive Medicine
基金
南京军区医药卫生十一五重点课题(编号:06Z54)
关键词
沙门菌
食物中毒
调查分析
Salmonella
Food poisoning
Investigation and analysis
