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目的查明食物中毒的原因,提出相应的预防措施。方法根据《食品安全事故流行病学调查工作规范》及《食品安全事故流行病学调查技术指南》规定要求,采取统一的流行病学调查表,对2014年4月发生的溧水区林洲饭店食物中毒事件进行调查分析。结果该起食物中毒是由于海产品加工不当,花蛤加热不彻底而引起的副溶血性弧菌食物中毒。结论海产品彻底加热、煮熟煮透、生熟食品及容器严格分开,是预防副溶血性弧菌食物中毒的关键措施。
Objective To identify the causes of food poisoning and put forward corresponding preventive measures. Methods According to the requirements of the “Code of Practice for Epidemiological Investigation of Food Safety Incidents” and the “Technical Guide for Epidemiological Investigation of Food Safety Incidents”, a unified epidemiological questionnaire was adopted to analyze the foodstuffs of the Linzhou Restaurant in Lishui District in April 2014 Poisoning incident investigation and analysis. The results of the food poisoning is due to improper processing of seafood, clam heating is not complete and caused by Vibrio parahaemolyticus food poisoning. Conclusion It is a key measure to prevent food poisoning caused by Vibrio parahaemolyticus when the seafood is thoroughly heated, thoroughly cooked, thoroughly cooked, raw and cooked food and containers are separated.