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1996年8月28日,我市某服装有限公司因食用鲐鱼引起食物中毒,经流行病学、卫生学调查及实验室检验证实为食用鲐鱼所含组胺超标引起,现报告如下。流行病学调查经调查发现,晚餐供应的鲐鱼是食堂采购员于当天上午8时在某农贸市场购买,共90斤,当时是冰冻的。食堂工作人员即把冻鲐鱼用自来水冲洗解冻。9时30分清洗加少许盐淡腌,放于室温下(约29℃)保存,然后于下午14时30分再清洗,加酱油等调料放于蒸饭车不锈钢蒸盘里蒸约2小时左右。共有137名职工在食堂就餐,123人食用鲐鱼(每人食用200g左右),85人出现中毒症状,发病率为龄69.1%,调查14人不食用鲐鱼而食用咸菜者无1人发病。
August 28, 1996, a Garment Co., Ltd. in our city due to consumption of catfish caused food poisoning, epidemiology, hygiene investigations and laboratory tests confirmed that edible fish containing histamine caused excessive, are as follows. Epidemiological survey The survey found that the supply of anchovy dinner is the canteen buyer at the same day at 8 am to buy in a farmers market, a total of 90 pounds, was frozen. Canteen staff that the frozen bonito washed with tap water to thaw. At 9:30 pm, add a little salt, pickled, put it at room temperature (about 29 ℃), then wash it at 14:30 pm, then add soy sauce and other spices to the steamer for steaming for about 2 hours . A total of 137 workers dining in the canteen, 123 people eating anchovy (about 200g per person), 85 were poisoning symptoms, the incidence was 69.1%, 14 were not eating anchovy and no one eating pickles.