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目的通过对一起饭店食物中毒流行病学调查探讨流行因素及病原学。方法采集饭店剩余食品样品3份和主家打包的剩余食品样品2份、5名患者和4名厨师共9份肛拭子样品、凉菜间砧板和冰箱拭子各1份进行实验室细菌学检测。结果 12名患者临床表现以腹泻、腹痛、恶心为主;在凉菜间砧板拭子和5名患者的肛拭子中均检出副溶血性弧菌;在椒盐基围虾样品中检出金黄色葡萄球菌。结论副溶血性弧菌、金黄色葡萄球菌在适宜温度下生长繁殖,污染食品,引起食物中毒。
Objective To investigate epidemiological factors and etiology through the epidemiological investigation of food poisoning in a hotel. Methods A total of 3 samples of remaining food in the restaurant, 2 samples of remaining food in the main house, 9 samples of anal swabs in 5 patients and 4 chefs, 1 copy in cold plate and 1 in refrigerator were collected for laboratory bacteriological examination . Results The clinical manifestations of 12 patients were diarrhea, abdominal pain and nausea. Vibrio parahaemolyticus was detected in the cold-swab dish swab and five patients’ rectal swabs. Staphylococcus aureus . Conclusion Vibrio parahaemolyticus and Staphylococcus aureus grow and multiply at appropriate temperature, contaminate food and cause food poisoning.