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目的探讨沙门氏菌Ⅵ型D群菌株引起食物中毒的原因分析,为预防措施提供科学依据。方法根据流行病学三间分布、卫生学调查与采样以及实验室检测分析等方法,对该起食物中毒进行调查分析。结果共有380人就餐,其中食物中毒26人。15岁以下儿童35人,发病4人。60岁以上老人34人,发病8人。就餐人员进食罹患率分别是,凉拌猪头肉33.2%,凉拌豇豆31.6%,凉拌白砍鸡13.1%,其余进食罹患率均小于10%。结论就餐人员食用了被沙门氏菌Ⅵ型D群菌株污染凉菜而引起该起食物中毒的发生。
Objective To investigate the cause of food poisoning caused by Salmonella type Ⅵ D strain and provide a scientific basis for preventive measures. Methods According to three epidemiological distribution, hygiene investigation and sampling and laboratory testing and analysis, the food poisoning was investigated. A total of 380 people dining, including food poisoning 26 people. 35 children under the age of 15, the incidence of 4 people. 34 people over the age of 60, the incidence of 8 people. Residents eating meal attack rates are 33.2% cold pig meat, cold cowpea 31.6%, 13.1% cold white cut chicken, the rest of the attack rate of eating less than 10%. Conclusion The food-borne food poisoning was caused by eating contaminated dish by Salmonella type Ⅵ D strain.