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目的通过流行病学调查和实验室检验分析本次食物中毒的原因,为今后预防和处置类似突发公共卫生事件提供科学依据。方法采用流行病学调查、现场卫生学调查和实验室检测结果分析。结果共有8人出现中毒症状,罹患率为1.33%,主要症状为腹痛、腹泻、恶心呕吐、无发热,平均潜伏期为6 h。根据患者临床症状、流行病学资料、现场卫生学调查、实验室检验分析后认定,此事件为1起由蜡样芽孢杆菌污染食品引起的细菌性食物中毒。结论本次食物中毒是由于食品保存不当、食品加工操作环节控制不严所造成的蜡样芽孢杆菌污染引起的,食品安全监管部门和教育部门应加强对学校食品从业人员的卫生知识和相关法规的培训,加大监督力度。
Objective To analyze the causes of food poisoning through epidemiological investigation and laboratory tests and provide scientific evidences for prevention and treatment of similar public health emergencies in the future. Methods Epidemiological survey, field health survey and laboratory test results were analyzed. Results A total of 8 patients had symptoms of poisoning. The prevalence rate was 1.33%. The main symptoms were abdominal pain, diarrhea, nausea and vomiting, and no fever with an average latency of 6 h. According to the patient’s clinical symptoms, epidemiological data, on-site hygiene surveys, laboratory tests and analysis concluded that the incident was caused by a Bacillus cereus contamination of food caused by bacterial food poisoning. Conclusion The food poisoning is caused by the contamination of Bacillus cereus caused by improper storage of food and lax control of food processing operations. Food safety regulators and education departments should strengthen the hygiene knowledge and relevant laws and regulations of school food practitioners Training, increase supervision.