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目的分析一起因误食桐油而引发的食源性疾病暴发事件,为处置类似事件提供参考。方法运用现场流行病学调查和实验室检测进行危险因素分析。结果此次暴发事件共有10人发病,最短潜伏期为70 min最长潜伏期100 min,患者集中发生在同一潜伏期内,流行曲线呈单峰型,符合食源性疾病暴发的流行特征,病例临床表现相似主要为恶心、呕吐、腹痛、腹泻经治疗后痊愈出院。剩余食品及烹调用油桐油检测阳性。结论综合分析患者的临床表现、流行病学特征和实验室检测结果,可以确定本次食源性疾病暴发事件为误将桐油当作一般食用油烹调菜肴所致。
Objective To analyze an outbreak of foodborne illness caused by eating tung oil and provide a reference for handling similar incidents. Methods The field epidemiological investigation and laboratory tests were conducted to analyze the risk factors. Results A total of 10 outbreaks occurred in this outbreak. The shortest incubation period was 70 min. The longest incubation period was 100 min. The patients were concentrated in the same incubation period. The epidemic curve was unimodal, which was in line with the epidemic characteristics of outbreaks of foodborne diseases. The clinical manifestations were similar Mainly nausea, vomiting, abdominal pain, diarrhea recovered after treatment. The remaining food and cooking oil tung oil test positive. Conclusion A comprehensive analysis of the patient’s clinical manifestations, epidemiological characteristics and laboratory test results can confirm the outbreak of food-borne diseases as a mistake due to cooking oil as a general edible oil.