目的 对一起食物中毒事件进行处置,为减少此类事件的发生提供借鉴.方法 对病例开展个案调查,收集住院病历等资料;现场进行流行病学调查,收集样品,进行实验室检测.结果 本次事件10人发病,发病潜伏期在70～100min之间,集中发生在同一潜伏期内,流行曲线呈单峰型;主要临床症状为恶心、呕吐、腹痛、腹泻.中毒者呕吐物、剩余食品、加工容器具涂抹物以及烹调用油检测桐油阳性.结论 本次食物中毒事件是因为将桐油看成食用油使用,导致桐油污染食品引起的食源性疾病.建议加强桐油等工业用油的管理,加强人员集中场所的食品监测和督导.“,”Objective To investigate the causes of the food poisoning incident, and to provide a reference for disposaling of such events. Methods Investigations were conducted on the cases, in-patient medical records were collected, epidemiological investigations were conducted on site, samples were collected, and laboratory tests were conducted. Results Ten patients were involved in this incident. The incubation period was between 70 and 100 min. The episodes occurred within the same incubation period. The epidemiological curve was unimodal. The main clinical symptoms were nausea, vomiting, abdominal pain, and diarrhea. Toxic vomit, food remaining, processing containers with spreads, and cooking oil were tested positive for tung oil. Conclusion The food poisoning incident was caused by the misuse of tung oil as an edible oil, making tung oil contaminate food, and causing foodborne diseases. It is recommended to strengthen the management of industrial oil such as tung oil, and to strengthen the monitoring and supervision of food in places where personnel are concentrated.