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目的通过调查造成食物中毒的暴露餐次、食品、病原及污染途径,为更好地预防食物中毒提供经验。方法应用描述性分析、病例对照分析、样本检测和现场访谈等方法,明确暴露餐次、可疑食品、病原,以及食品污染途径。结果 2013年8月29日早餐为可疑暴露餐次(OR=19.07,95%CI:5.77~67.24),卤鸡蛋是可疑暴露食品(OR=13.75,95%CI:3.62~55.23),在9份患者肛拭子、3枚剩余卤鸡蛋中检出副溶血性弧菌和奇异变形杆菌,被副溶血性弧菌污染的塑料盆浸泡卤鸡蛋后造成细菌大量繁殖,卤鸡蛋未充分加热,食用后导致食物中毒。结论在食品加工制作过程中除需关注原料质量,以及食品的贮藏、保存和加工方法外,还应对食品容器和餐具进行规范的清洗和消毒,以避免造成食物中毒事件。
Objective To investigate food poisoning through the investigation of meal times, food, pathogens and pollution pathways, to provide better experience in preventing food poisoning. Methods Descriptive analysis, case-control analysis, sample testing and on-site interview methods were used to clearly reveal meal times, suspicious foods, pathogens and food contamination routes. Results On August 29, 2013, breakfast was a suspicious meal (OR = 19.07, 95% CI: 5.77-67.24), and stewed eggs were suspicious food (OR = 13.75,95% CI: 3.62-55.23) Patient anal swabs, Vibrio parahaemolyticus and Proteus mirabilis were detected in the remaining three red brine eggs. After soaking in brine in a plastic bowl contaminated with Vibrio parahaemolyticus, the bacteria multiplied. The brine eggs were not sufficiently heated. After eating, Lead to food poisoning. Conclusion In the process of food processing, besides paying attention to the quality of raw materials and the methods of storing, preserving and processing food, food containers and utensils should also be cleaned and sterilized in order to avoid food poisoning.