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目的调查造成长沙市某镇食物中毒的原因,为采取针对性的防控措施提供依据。方法采用统一的病例定义和调查问卷进行现场个案调查,根据现场调查资料初步确定可疑餐次、可疑食物等危险因素,并开展现场卫生学调查以掌握可疑食物的制作过程中存在的可疑环节。采用实验室检验检测技术对可疑剩余食品、病例呕吐物、血液进行实验室检查。综合患者流行病学史、临床表现体征及实验室检查结果,确定该起食物中毒的原因。结果本次事件共有病例91例,罹患率约为4.50%(91/2 020)。病人以呕吐、恶心、心悸、头晕、手脚抖动、乏力、头痛为主。病例潜伏期最短数分钟,最长3 h,中位数为40 min。调查结果显示进食4月23日晚餐以及进食该晚餐的发肉杂烩是造成本次事件的可疑餐次和可疑食物。采集的病例呕吐物、血液、发肉杂烩标本中检出盐酸克伦特罗,其它标本中未检出。结论此次事件为一起聚餐引起的盐酸克伦特罗食物中毒事件,中毒食物为4月23日晚宴提供的、制作加工好的成品菜“发肉杂烩”。
Objective To investigate the causes of food poisoning in a town in Changsha City and provide the basis for taking targeted prevention and control measures. Methods Uniform case definitions and questionnaires were used to conduct on-site case investigation. Based on the field survey data, risk factors such as suspicious meals and suspicious foods were initially determined and on-site hygiene surveys were conducted to grasp suspicious links in the production of suspicious foods. Using laboratory test detection technology to suspect the remaining food, vomit cases, blood laboratory tests. Based on the patient’s epidemiology history, clinical signs and laboratory findings, determine the cause of food poisoning. Results A total of 91 cases of this incident, the attack rate was 4.50% (91/2 020). Patients with vomiting, nausea, palpitations, dizziness, hand and foot jitter, fatigue, headache-based. The shortest number of cases incubation period, the longest 3 h, the median was 40 min. The results of the survey showed that eating the dinner on April 23 and eating the dinner was a suspicious meal and suspicious food for the incident. Cases collected vomit, blood, hair pork mixed samples were detected clenbuterol, was not detected in other specimens. Conclusions The incident was a food poisoning incident involving the sale of clenbuterol hydrochloride. The poisoned food was provided on the evening of April 23 to make a finished product “Fat Potpourri”.