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目的调查一起群体性恶心呕吐事件的原因及相关危险因素,探讨食品安全事故调查处理的管理机制。方法采用回顾性队列研究调查食物暴露情况,分析引起事故的原因,并对调查过程进行评估。结果 33例病例均为某公司餐厅中餐就餐员工,病例临床表现以恶心(93.93%)、头晕(51.52%)、呕吐(48.48%)为主,发病潜伏期中位数为50 min,根据首末例发病时间间隔为1 h 50 min,推断中餐暴露的可能性较大。调查中餐菜谱显示,食用青大蒜炒平菇38人中33人发病,罹患率为86.84%,未食用青大蒜炒平菇的219人均未发病,提示可疑食物为青大蒜炒平菇,推测疑为其中平菇变质污染所致。结论今后在处置跨区域食源性疾病事件时,应加强在处置机制、部门联动、基层人才及专业技能等方面协作。
Objective To investigate the causes of group nausea and vomiting and related risk factors and to explore the management mechanism of investigation and handling of food safety incidents. Methods A retrospective cohort study was conducted to investigate food exposures, analyze the causes of the accidents, and evaluate the investigation process. Results The 33 cases were all employees dining at a restaurant in Chinese restaurants. The clinical manifestations were nausea (93.93%), dizziness (51.52%) and vomiting (48.48%). The median incubation period was 50 min. The onset time interval was 1 h 50 min, suggesting that Chinese food exposure is more likely. Investigation of Chinese recipes shows that the consumption of green garlic fried mushroom in 38 of 33 people, the attack rate was 86.84%, not eating green garlic fried mushroom 219 people were not disease, suggesting suspicious foods green mushrooms fried mushroom, speculated that suspected Which caused by Mushroom degeneration pollution. Conclusions In handling inter-regional foodborne disease incidents in the future, we should step up collaboration in handling mechanisms, departmental linkage, grass-roots personnel and professional skills.