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目的调查一起游客食物中毒原因,为预防游客聚集性食物中毒事件发生总结处置经验。方法暴露人群流行病学调查;就餐地点卫生学调查;采集生物样本、就餐食品进行副溶血弧菌、沙门氏菌检验。结果 2份病人大便样本及菜板涂样标本均检出副溶血弧菌。结论经流行病学调查、食品卫生学调查、实验室检验结果综合分析,证实为一起因食用被副溶血弧菌污染鲅鱼所致的聚集性食物中毒事件。
Objective To investigate the causes of food poisoning among tourists and to summarize the experience of disposal for preventing tourists from gathering food poisoning incidents. Methods Exposed population epidemiological survey; hygiene survey of dining place; collection of biological samples, meals of food for Vibrio parahaemolyticus, Salmonella test. Results Two samples of stools from patients and chopped samples were all detected by Vibrio parahaemolyticus. Conclusion The results of epidemiological investigation, food hygiene survey and laboratory test result were confirmed as aggregated food poisoning incidents caused by the contamination of anchovy by Vibrio parahaemolyticus.