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目的通过对一起食物中毒事件进行调查,为查明中毒原因提供依据。方法对发生的食物中毒事件进行现场流行病学调查和卫生学调查;采集可疑食品和病人的排泄物共7份样品进行微生物培养和血清学鉴定。结果此次事件发病5人,罹患率22.7%(5/22)。症状以发热、头痛、头晕、腹痛、腹泻、呕吐、乏力和食欲不振为主,平均潜伏期12 h,7份样品中有3份排泄物检出肯塔基沙门氏菌。结论根据流行病学、临床症状和实验室检验结果,确定为一起由肯塔基沙门氏菌引起的食物中毒事件。
Aim To investigate the causes of poisoning by investigating a food poisoning incident. Methods Field epidemiological investigation and hygiene investigation were conducted on food poisoning incidents. A total of 7 samples of suspicious foods and excrement of patients were collected for microbial culture and serological identification. Results The incidence of 5 people, the attack rate of 22.7% (5/22). The symptoms were fever, headache, dizziness, abdominal pain, diarrhea, vomiting, fatigue and loss of appetite, with an average incubation period of 12 h. Seven out of seven samples were detected for Salmonella typhi. Conclusions Based on epidemiology, clinical symptoms and laboratory tests, a food poisoning incident caused by Salmonella Kentucky was identified.