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目的查明引起该起20名学生食物中毒的原因,为制定预防食物中毒措施提供依据。方法采用流行病学方法进行调查,对中毒者临床表现和实验室检测结果进行综合分析。结果20名中毒学生均进食炒河粉;在炒河粉和16名中毒学生的肛拭子样本中均检出致病性大肠埃希菌。结论20名食物中毒者均食用了受致病性大肠埃希菌污染的炒河粉所致。根据中毒情况及发生原因提出预防的设想和做法。
Objective To identify the causes of the food poisoning caused by the 20 students and to provide evidence for the prevention of food poisoning. Methods Epidemiological methods were used to investigate the clinical manifestations and laboratory test results of poisoned persons. Results 20 poisoning students were eating fried rice noodles; pathogenic Escherichia coli were detected in fried noodles and 16 swab samples of poisoning students. Conclusion All 20 food poisoning patients consumed fried rice powder contaminated by pathogenic Escherichia coli. According to the poisoning situation and the reasons for putting forward the ideas and practices of prevention.