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目的调查北京市平谷区某小学一起食源性疾患的感染病源和发病的危险因素。方法进行现场卫生学和流行病学调查,采集样本进行实验室检测。结果流行曲线提示为点源暴发模式,病人的症状、体征与发病潜伏期及发病季节与蜡样芽胞杆菌引起的食源性疾患相似。经回顾性队列研究显示,学校食堂晚餐的粉条豆腐包子的相对危险度较高,为可疑食品(R~2=5.21,95%CI:1.69~16.08),其他食物与发病无统计学关联。晚餐粉条豆腐包子蜡样芽胞杆菌为7.0×10~4cfu/g,绿豆汤蜡样芽胞杆菌为4.5×10~4cfu/ml。结论本次事件是不明致病因子污染晚餐粉条豆腐包子引起学生集体发病的食源性疾患。考虑蜡样芽孢杆菌致病的可能性大。
Objective To investigate the pathogenesis and risk factors of food-borne diseases in a primary school in Pinggu District of Beijing. Methods To conduct on-site hygiene and epidemiological investigation, collect samples for laboratory testing. Results The epidemic curve suggested a point-source outbreak pattern. The symptoms, signs and incubation period of patients and the onset season were similar to the food-borne diseases caused by Bacillus cereus. The retrospective cohort study showed that the relative risk of diced bean curd buns in school cafeteria dinners was high (R ~ 2 = 5.21, 95% CI: 1.69 ~ 16.08). There was no significant correlation between other foods and incidence. Dinner meal tofu steamed buns Bacillus cereus 7.0 × 10 ~ 4cfu / g, Mung bean soup Bacillus cereus 4.5 × 10 ~ 4cfu / ml. Conclusion This incident is an unidentified pathogenic factor contaminated supper Fentiao tofu steamed buns caused by the collective incidence of food-borne illness. Bacillus cereus consider the possibility of pathogenic.