目的对苏州市某酒店食物中毒原因开展调查。方法采用现场流行病学调查的方法,调查描述疫情的三间分布,开展病例对照研究,分析食用不同食物与食物中毒的关联性。采集病例等标本进行实验室检测。结果共搜索到99例病例,罹患率为6.75%(99/1 466)。调查到的64个病例主要表现为腹泻100.0%(64/64)、腹痛92.19%(59/64)、恶心56.25%(36/64)、呕吐48.44%(31/64)等。食用冷盘盐水猪肝是发病危险因素(OR=17.25,95%CI:3.31~89.97),制作过程受到副溶血性弧菌污染是导致食物中毒事件发生的主要原因。结论食用被副溶血性弧菌污染的猪肝是导致该次食物中毒的主要原因,建议加强对餐饮机构的卫生监督管理,提高卫生安全意识,防止类似事件再次发生。 Objective To investigate the causes of food poisoning in a hotel in Suzhou City. Methods The method of field epidemiological survey was used to investigate and describe the three distributions of outbreaks. Case-control studies were conducted to analyze the association between different foods and food poisoning. Collection of specimens and other laboratory tests. Results A total of 99 cases were searched and the attack rate was 6.75% (99/1 466). The 64 cases were mainly manifested as 100.0% (64/64) of diarrhea, 92.19% (59/64) of abdominal pain, 56.25% (36/64) of nausea and 48.44% (31/64) of vomiting. Pigs with cold-water immersion pigs were the risk factors (OR = 17.25, 95% CI: 3.31-89.97). Vibrio parahaemolyticus was the main cause of food poisoning in the production process. Conclusions The consumption of pig liver contaminated with Vibrio parahaemolyticus is the main reason leading to the poisoning of this food. It is suggested to strengthen the hygiene supervision and management of catering establishments, raise awareness of hygiene and safety and prevent similar incidents from happening again.