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目的 探讨原因不明性食物中毒的检查策略。 方法 结合一起发生的原因不明性食物中毒案例 ,应用流行病学和简易急性动物试验等方法 ,对导致中毒的致病因素进行分析与判定。 结果 中毒案例的暴露时间为早餐时 ,平均潜伏期为 4 7.84分。中毒反应以神经症状和消化道症状为主。依病例的客观特征分层对其食谱分析 ,筛选出水煮豆腐是本次中毒的可疑食物。 7种剩余食物进行的急性动物试验中发现 ,水煮豆腐的小白鼠灌注量与中毒反应呈剂量反应关系 ,半数致死剂量为LD5 0 =1.68mg/ g。气相色谱 - -质谱仪分析确定水煮豆腐中的毒性性质为四次甲基二砜四胺。 结论 本案通过采用症状分析、急性动物实验和毒物分析测定方法确定了一起原因不明性食物中毒的中毒原因。这种检查策略有助于原因不明性食物中毒及其它突发中毒事件的性质判定。
Objective To investigate the inspection strategy of unexplained food poisoning. Methods Combined with the unidentified cases of food poisoning, epidemiological and simple acute animal tests were used to analyze and determine the risk factors of poisoning. Results The exposure time of poisoning cases was breakfast with an average incubation period of 4 7.84 points. Toxicity to neurological symptoms and gastrointestinal symptoms based. According to the objective characteristics of the case stratification analysis of their recipes, screened out the poached tofu is the suspicious food poisoning. Seven kinds of surplus food for acute animal experiments found that the water boiled tofu mice perfusion dose response and the reaction was dose-response, the median lethal dose LD50 = 1.68mg / g. Gas chromatography-mass spectrometry analysis identified the toxic nature of boiled tofu as tetramethylmethanedisulfonamide. Conclusions This case identifies the cause of poisoning with unknown causes through the use of symptom analysis, acute animal experiments and analysis of poisons. This inspection strategy helps to determine the nature of unexplained food poisoning and other sudden poisoning incidents.