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目的对一起食物中毒事件进行流行病学调查分析和病原菌检验以确定引起本次食物中毒的原因,为今后预防食物中毒事件的发生提供数据参考。方法采用现场流行病学调查和实验室检验相结合的方法。结果共同就餐者216人,发病者26人,发病率为9.96%,根据患者临床表现、潜伏期、现场卫生状况、流行病学特点及实验室检验结果,确定此次食物中毒病原体为沙门氏菌,中毒原因是食用了被沙门氏菌污染的食物。结论引起本次食物中毒的原因是多方面的,今后应加强食品卫生管理和宣传教育,提高对食源性疾病的监控能力,广泛宣传食物中毒的危害和预防知识,避免类似事件再次发生。
Objective To carry out epidemiological investigation and pathogen test on a food poisoning incident to determine the cause of this food poisoning and provide data reference for the future prevention of food poisoning incidents. Methods Methods of field epidemiological investigation and laboratory tests were used. Results A total of 216 diners were enrolled. The incidence rate was 9.96%. According to the clinical manifestations, incubation period, on-the-spot hygienic conditions, epidemiological characteristics and laboratory test results, it was confirmed that the food poisoning pathogen was Salmonella, the cause of poisoning Is eating contaminated food Salmonella. Conclusions The causes of this food poisoning are various. In the future, food hygiene management and publicity and education should be strengthened so as to improve the ability to monitor food-borne diseases and publicize the harm of food poisoning and prevention knowledge to prevent the recurrence of similar incidents.