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目的对一起食物中毒的原因进行调查分析,提出预防食物中毒发生的建议。方法采用流行病学调查、现场卫生学调查、实验室检测等方法对食物中毒的原因进行调查分析。结果经实验室检验,剩余食物(萝卜烧咸肉)中亚硝盐含量为1 360.0 mg/kg,病例人呕吐物中亚硝酸盐含量为19.4 mg/kg,确认该事件是一起由于误食亚硝酸盐而引起的食物中毒。结论应当加强学校、幼托机构食品安全的监管,加强对食品安全相关知识的宣传,有效预防食物中毒的发生。
Objective To investigate and analyze the causes of food poisoning and put forward suggestions to prevent food poisoning. Methods The causes of food poisoning were investigated by means of epidemiological investigation, on-site hygiene investigation and laboratory test. Results Laboratory tests showed that the amount of nitrite in the remaining food (radish bacon) was 1 360.0 mg / kg, and the amount of nitrite in the case of human vomit was 19.4 mg / kg. Nitrate caused by food poisoning. Conclusion The supervision of food safety in schools and child care institutions should be strengthened, the publicity on food safety related knowledge should be strengthened, and the occurrence of food poisoning should be effectively prevented.