目的 :调查一起食物中毒的发生原因。方法 :通过流行病学调查初步推定可疑食物 ,再经过实验室检验进一步确证中毒原因 ,为指导临床救治中毒病人提供依据。结果 :根据流行病学调查和实验室检验分析 ,学生其他早餐食物均正常 ,而豆浆加热时间偏短 ,经尿酶反应呈强阳性 ,说明该起食物中毒是由学生食堂供给未煮熟的豆浆所致。结论 :调查结果显示 ,这是一起典型的生豆浆所致食物中毒事件。豆浆作为一种营养丰富、易于消化的食品 ,深受广大人民群众喜爱。但生大豆内含有一定量的皂甙类毒素 ,如果得不到充分加热破坏 ,极易引起皂甙中毒。有关这点 ,广大食品卫生监督员务必加强对食品从业人员的培训和监督 Purpose: To investigate the causes of food poisoning. Methods: Preliminary suspicious foods were presumed by epidemiological investigation, and then confirmed the cause of poisoning through laboratory tests, which provided the basis for guiding the clinical treatment of poisoned patients. Results: According to epidemiological investigation and laboratory analysis, the other students’ breakfast foods were normal while the soymilk heating time was short and urine enzyme reaction was strongly positive, indicating that the food poisoning was caused by the supply of uncooked soymilk Due. Conclusion: The survey results show that this is a typical food poisoning caused by soy milk. Soy milk as a nutrient-rich, easy to digest food, loved by the masses. However, raw soybeans contain a certain amount of saponin toxins, if not fully heated and destroyed, can easily lead to saponins poisoning. In this regard, the vast majority of food hygiene supervisors must strengthen the training and supervision of food practitioners