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目的调查一起食源性疾病的发病原因,为预防此类事件提供依据。方法通过现场流行病学调查,采集病例血清和胃内容物标本及剩余可疑食物进行实验室检测,根据病例的临床特征和现场调查与检测结果作流行病学分析。结果共同就餐3人中发生2例病例,临床表现有口唇、舌及指端紫绀等亚硝酸盐中毒典型症状,2例病例均食用蘑菇排骨汤,另1人未食用蘑菇排骨汤,家庭食物制作现场发现已开封使用的亚硝酸盐,实验室检测蘑菇排骨汤中亚硝酸盐含量为6 000 mg/kg。结论该起食源性疾病事件由家庭误食亚硝酸盐引起,应加强防范食源性疾病健康教育工作。
Objective To investigate the causes of food-borne diseases and provide basis for preventing such incidents. Methods Epidemiological investigation was carried out to collect the samples of serum and stomach contents and the remaining suspicious food for laboratory testing. The epidemiological analysis was made according to the clinical characteristics of the cases and field investigation and test results. Results There were 2 cases of common eating among 3 persons. The clinical manifestations were typical symptoms of nitrite poisoning, such as lips, tongue and cyanosis on the fingers. Mushroom ribs soup was consumed in 2 cases and mushroom ribs soup was not used in 1 case. Family food was also produced Nitrite was found on the spot and the content of nitrite in the mushroom soup was 6 000 mg / kg. Conclusion The food-borne illness was caused by family eating nitrite. Health education should be strengthened to prevent food-borne diseases.