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目的调查了解洛阳某饭店1起食源性疾病发生的原因,为制定预防措施提供参考依据。方法现场流行病学调查和实验室检测方法。结果取得调查共85人,其中出现55例,罹患率64.0%,无死亡病例;临床表现恶心、呕吐、腹痛、腹泻和发热等,在采集的22种食物样品中有3种检出德尔卑沙门菌;餐厅57名厨房工作人员大便留样及餐厅厨具卫生检测均未检出致病菌。结论该事件为1起德尔卑沙门菌引起的食物中毒事件,其可能原因是食品加工过程中生熟不分,造成个别食品沙门菌污染,应加强食物加工过程中卫生宣传教育,强化食品安全意识,有效预防类似食源性疾病的发生。
Objective To investigate the cause of a food-borne illness in a hotel in Luoyang and provide a reference for the formulation of preventive measures. Methods Field epidemiological investigation and laboratory testing methods. Results A total of 85 people were surveyed, including 55 cases with an attack rate of 64.0% and no deaths. The clinical manifestations of nausea, vomiting, abdominal pain, diarrhea and fever were detected in 3 of the 22 food samples collected. Staphylococcus aureus; restaurant 57 kitchen staff stool samples and restaurant kitchen health tests were not detected pathogens. Conclusions The incident was caused by 1 food poisoning caused by Salmonella del valpro because of unclear raw and cooked food during processing, resulting in contamination of Salmonella in individual foodstuffs. Publicity and education in food processing should be strengthened to enhance food safety awareness , Effectively prevent the occurrence of similar foodborne diseases.