论文部分内容阅读
目的调查并分析因沙门氏菌造成的一起食源性疾病事件,为防止今后类似事件的发生提供应急处理措施和方法。方法根据现场流行病学、卫生学调查和实验室检验等方法对该起食物中毒进行调查分析。结果参加酒席226人,出现食源性疾病50人,罹患率为22.12%(50/226)。根据患者的临床表现、进食食谱汇总分析及流行病学史、病原学检测,确定此次发病是由沙门氏菌引起的一起食源性疾病事件。引起此次事件的原因是患者食用了被沙门氏菌污染的猪肝、猪头肉及食品加工制作过程中生熟交叉所致。结论肉食加工不当、加热时间和温度不够、操作过程中严重的交叉污染是引起本次食源性疾病的直接原因,应大力加强宣传教育和监督管理,控制关键环节,以减少或避免类似事件的发生。
Objective To investigate and analyze a foodborne disease caused by Salmonella and provide emergency measures and methods to prevent similar incidents in the future. Methods Based on the field epidemiology, hygiene investigation and laboratory test, the food poisoning was investigated. Results 226 people attended the banquet, there were 50 food-borne diseases, the attack rate was 22.12% (50/226). According to the patient’s clinical manifestations, dietary analysis summary and epidemiological history, etiological test to determine the incidence of Salmonella is caused by a foodborne disease events. The cause of this incident was due to eating contaminated pork with Salmonella, pig meat and food processing and production process due to cross-maturity. Conclusion Improper processing of meat and meat, heating time and temperature are not enough, and serious cross-contamination during operation is the direct cause of this foodborne illness. Publicity, education, supervision and management should be greatly strengthened and key links should be controlled to reduce or avoid similar incidents occur.