目的明确一起食物中毒事件的发生原因并提出相应的预防控制措施。方法进行流行病学调查,采集剩余食品和涂抹进行检验分析,了解分离株的致病性和药物敏感性。结果经过二次增菌,在剩余食品中检出血浆凝固酶阳性的金黄色葡萄球菌,可以产生B型肠毒素,对苯唑西林、盘尼西林、四环素耐药。结论该起食物中毒是由金黄色葡萄球菌引起的,食品加工环节、食品的保存环境、加工人员的健康状况都会影响食品的安全。 Objective To clarify the causes of food poisoning incidents and put forward corresponding prevention and control measures. Methods Epidemiological survey, collecting the remaining food and smear test analysis to understand the pathogenicity of the isolates and drug sensitivity. Results After the secondary enrichment, the detection of plasma coagulase-positive Staphylococcus aureus in the remaining foodstuffs could produce type B enterotoxins, which were resistant to oxacillin, penicillin and tetracycline. Conclusion The food poisoning caused by Staphylococcus aureus, food processing, food preservation environment, the health status of processors will affect the safety of food.