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目的寻找食物中毒的危险因素,探索预防和控制食物中毒的措施。方法制定病例定义开展病例搜索。病例定义:自5月22日以来,台湾旅行团成员中出现腹泻(≥3次/24 h,粪便性状异常)或腹痛伴呕吐、发热之一症状者。病例搜索在所有旅游团成员中进行。开展病例对照研究,进行现场问卷调查,病例组选取全部病例,对照组选自旅游团中未发病者。使用多因素非条件Logistics回归分析数据,对粪便或肛拭子标本进行细菌培养检测。结果共搜索到52例病例,76.92%(10/13)的病例标本副溶血弧菌培养阳性。发病时间分布呈点源传播模式,潜伏期19 h,Logistics回归显示鲜贝OR=4.3,95%CI=1.1～17。结论这是一起副溶血弧菌引起的食物中毒;危险餐次是5月22日晚餐,危险食物是鲜贝。建议食品监管部门加强旅游餐饮的监管。
Objective To find out the risk factors of food poisoning and explore the measures to prevent and control food poisoning. Methods to define the case definition for case search. Case definition: Since May 22, members of the Taiwanese tour group experienced diarrhea (≥3 times / 24 hours, abnormal stool) or abdominal pain associated with vomiting and fever. Case search is conducted among all members of the tour group. To carry out case-control studies, the scene questionnaire survey, case group selected all the cases, the control group was selected from the tour group who were not sick. Multi-factor non-conditional logistic regression analysis was used to detect bacterial cultures of fecal or anal swab specimens. Results A total of 52 cases were searched, and 76.92% (10/13) cases were positive for Vibrio parahaemolyticus. The onset time distribution was point source mode, the incubation period 19 h, Logistics regression showed fresh shell OR = 4.3, 95% CI = 1.1 ~ 17. Conclusion This is a food poisoning caused by Vibrio parahaemolyticus; dangerous meal times is May 22 dinner, dangerous food is fresh shellfish. Recommended food regulatory authorities to strengthen the supervision of tourism catering.