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菜食品厂腌菜车间，因清洗腌制池而致使5名女工急性硫化氢（H2S）中毒。其中3人死亡、2名重度中毒者经高压氧等治疗痊愈出院．事故发生三天后进行现场H2S浓度测定，离池面10cm高度空气中2H：S浓度为20mmm（34rug／m’），地面上监测人员呼吸带H2S浓度为6ppm（10．21mg／m3），
Vegetable factory pickles workshop, due to cleaning the pickling pool and caused five female workers acute hydrogen sulfide (H2S) poisoning. Three of them were killed and two severely poisoned patients were discharged after being treated with hyperbaric oxygen. The concentration of H2S in the air at a height of 10cm from the surface of the pool was 20mmm (34rug / m ’) three days after the accident. The concentration of H2S in the respiratory zone of the monitor on the ground was 6ppm (10.21mg / m3)