[目的]了解本次食物中毒发生的原因,及时控制疫情。[方法]应用病例的个案调查资料进行分析。[结果]根据流行病学调查、患者临床症状和实验室检测结果,本次家庭食物中毒事件主要致病因素为调味品“鲜辣酱”被肠炎沙门菌污染。[结论]家庭应重视食品储存卫生,调味品每次使用后均应加盖密封低温保存。 [Objective] To understand the causes of the food poisoning and timely control of the outbreak. [Methods] Case-based case data were analyzed. [Results] According to epidemiological investigation, clinical symptoms and laboratory test results, the main risk factors for food poisoning in this family were contamination of condiment “fresh sauce” by Salmonella enteritidis. [Conclusion] The family should pay attention to the food storage health. The condiment should be stamped and sealed at low temperature after each use.