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目的调查一起食用未煮熟扁豆角引起食物中毒的原因,提出防控措施。方法进行现场流行病学和卫生学调查、病例对照研究,采集标本进行病原学检测。结果根据流行病学调查、病人临床症状和病例对照研究,结合实验室检测结果,经专家讨论分析,认定是一起因食用未煮熟的扁豆角引起食物中毒事件。结论应加强对机关、工厂、企业等密集场所食堂的卫生宣传,卫生行政部门应联合各部门加强对公共就餐场所的监管。
Objective To investigate the causes of food poisoning caused by eating uncooked lentils and to propose prevention and control measures. Methods Epidemiology and hygiene investigation, case control study and collection of specimens were carried out for etiological detection. Results According to epidemiological survey, clinical symptoms and case-control study, combined with laboratory test results, the experts discussed and analyzed, identified as a result of consumption of uncooked lentils caused by food poisoning. Conclusion Public health promotion should be strengthened for canteens in densely-populated places such as institutions, factories and enterprises. Health administrative departments should unite departments to step up their supervision over public dining establishments.