目的分析引起食物中毒的原因。方法对有共同饮食史的病人及非病人进行流行病学调查、现场卫生学调查,并采集病人大便及剩菜跌行检验。结果此次事件罹患率为7.5%,症状以腹痛、腹泻、恶心、呕吐为主,平均潜伏期为11 h,剁椒咸猪蹄和病人大便样品中检出副溶血性弧菌。结论根据流行病学调查,结合试验室检测,明确本次事件为副溶血性弧菌引起的食物中毒。 Objective To analyze the causes of food poisoning. Methods Epidemiological investigation, on-site hygiene investigation were conducted on patients and non-patients with a common dietary history, and the stools and leftovers of patients were collected. Results The incidence of this incident was 7.5%. The symptoms were abdominal pain, diarrhea, nausea and vomiting. The average incubation period was 11 h. Vibrio parahaemolyticus was detected in the chopped salted pig’s trotters and in the stool samples. Conclusion According to epidemiological investigation, combined with laboratory testing, it is clear that this incident is caused by Vibrio parahaemolyticus food poisoning.