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目的应用流行病学方法,对一起食物中毒原因进行调查分析,旨在为预防类似的事件再次发生。方法将有共同饮食史的病人及非病人分别列入病例组和对照组进行个案调查、分析危险因素,并采集可疑样品进行微生物学检验。结果本次事件发病24人,罹患率30.0%,临床症状以腹痛、腹泻、恶心为主,无发热呕吐,平均潜伏期7.5 h,暴露危险因素为食用宴席上猪头肉、醉鱼等食品。结论根据流行病学调查以及病例对照研究、结合实验室检测结果,确认此次事件为一起细菌性食物中毒。
Objective To investigate the causes of food poisoning by using epidemiological methods, aiming to prevent the recurrence of similar events. Methods Patients with a common dietary history and non-patients were included in the case group and the control group for case studies, risk factors were analyzed, and suspicious samples were collected for microbiological tests. Results The incidence of this incident 24 people, the attack rate of 30.0%, clinical symptoms of abdominal pain, diarrhea, nausea-based, fever-free vomiting, the average incubation period of 7.5 h, exposure risk factors for the consumption of pork on the feast, drunk fish and other foods. Conclusion According to epidemiological investigation and case-control study, combined with laboratory test results, confirm the incident as a bacterial food poisoning.