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目的调查一起沙门菌感染引起的食物中毒事件的污染源、致病因子和传播途径。方法采用病原细菌学分离鉴定方法对患者及留样食物标本进行检测,并开展流行病学调查、病例对照研究。结果本次事件共发病36例(临床诊断30例,实验室确诊6例),罹患率34.29%。共采集55份样品进行病原学检测,其中1份食物留样(毛毛菜)、1份呕吐物及6份肛拭子均呈沙门菌阳性。病例对照研究发现进食毛毛菜是发病的危险因素(OR=6.60,95%CI:1.53~28.52)结论本次事件是因进食受沙门菌污染的毛毛菜引起的,其原因是帮厨污染毛毛菜所致。
Objective To investigate the sources of contamination, pathogenic factors and routes of transmission of food poisoning caused by Salmonella infection. Methods The pathogenic bacteriological method was used to detect the samples of patients and samples of food retention, and to carry out epidemiological investigation and case-control study. Results The incident occurred in 36 cases (30 cases of clinical diagnosis, laboratory confirmed 6 cases), the attack rate of 34.29%. A total of 55 samples were collected for etiological testing, of which 1 sample of food remains (Salmonella, 1 vomit and 6 rectal swabs) were positive for Salmonella. Case-control study found that feeding Mao Mao Cai is a risk factor for the onset (OR = 6.60,95% CI: 1.53 ~ 28.52) Conclusion This incident is due to Salmonella feeding contaminated hairy vegetables, the reason is to help cook contaminated Samara To