2011年5月30日,4名中毒患者均有不同程度的头痛、头晕、发热(38.5℃左右),腹痛、多次水样腹泻症状。潜伏期最短6 h,最长18 h,经现场流行病学调查分析,可疑食品锁定在患者家人自制的凉拌青椒皮蛋上。然而现场已无剩余食品,且中毒后患者均已不同程度用药,只采集到4份病人肛拭子及菜刀菜板等涂抹样品进行相关病原菌检测。 May 30, 2011, 4 poisoning patients have varying degrees of headache, dizziness, fever (38.5 ℃ or so), abdominal pain, watery diarrhea symptoms repeatedly. The shortest incubation period of 6 h, the longest 18 h, by field epidemiological investigation and analysis, suspicious food locked in the patient’s family homemade green peppers preserved eggs. However, no residual food was left on the scene, and patients were poisoned to varying degrees. Only 4 samples of anal swab and chopping board were collected for pathogen detection.