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目的调查分析某宾馆发生的一起食物中毒事件,探讨餐饮企业在预防此类事件的措施和对策。方法对食物中毒者展开流行病学调查,采集宾馆剩余食品、餐具、工作人员和患者肛拭物进行检测.结果该起食物中毒罹患率10%(67/670),26名患者肛拭样品中检出奇异变形杆菌阳性和嗜水气单胞菌混合感染,采集10份食品,其中1份食品中检出奇异变形杆菌,其余检品未检出致病菌;26名患者阳性标本均对左氧氟沙星和丁胺卡那敏感。结论该起食物中毒主要由食物受污染引起,加强对餐饮业的卫生监督,促其完善卫生条件,可有效预防食物中毒的发生。
Objective To investigate and analyze a food poisoning incident occurred in a hotel and discuss the measures and countermeasures of catering enterprises in preventing such incidents. Methods An epidemiological investigation of food poisoning was conducted to detect the residual food, utensils, staff and patient’s swab in the hotel.Results The incidence of food poisoning was 10% (67/670) in 26 samples of anal swabs Proteus mirabilis positive and mixed infection of Aeromonas hydrophila were detected, and 10 food samples were collected. Proteus mirabilis was detected in one of the food samples and no pathogens were detected in the other samples. Positive samples of 26 patients were positive for levofloxacin And amikacin sensitivity. Conclusion The food poisoning is mainly caused by the contamination of food. It strengthens the hygiene supervision over the catering industry and promotes the improvement of sanitary conditions, which can effectively prevent the occurrence of food poisoning.