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目的通过流行病学调查和实验室检验结果分析本次食物中毒原因,为今后预防类似突发公共卫生事件的发生提供科学依据。方法对采集的样品(剩余食物、呕吐物等)参照食品安全国家标准《食品卫生微生物学检验》(GB/T4789.14-2003)和《食品卫生微生物学检验》(GB4789.10-2010)进行志贺氏菌、蜡样芽孢杆菌、沙门氏菌、金黄色葡萄球菌等检验及依据《2011年食源性致病菌监测工作手册》进行检验;从业人员手样、患儿粪便、炊具样品的检验方法依照《消毒技术规范》进行检验。结果从患者的17份粪便样品中,未检出沙门氏菌、志贺氏菌、金黄色葡萄球菌;患者的1份血样中,未检出蜡样芽孢杆菌、金黄色葡萄球菌;从患者的47份剩余食物、呕吐物、炊具、从业人员手的样品中,均检出了蜡样芽孢杆菌,其余菌未检出。结论本次食物中毒是由于食品保存不当、食品加工操作环节控制不严所造成的蜡样芽孢杆菌污染引起的。
Objective To analyze the causes of food poisoning through epidemiological investigation and laboratory test results, and provide a scientific basis for the prevention of similar public health emergencies in the future. Methods The collected samples (residual food, vomitus, etc.) were referred to the National Food Safety Microbiological Examination (GB / T4789.14-2003) and the National Food Hygiene Microbiological Examination (GB4789.10-2010) Shigella, Bacillus cereus, Salmonella, Staphylococcus aureus and other tests and based on “2011 Foodborne Pathogen Monitoring Manual” to conduct tests; practitioners hand samples, children’s faeces, cookware sample test methods In accordance with “disinfection technical specifications” for testing. Results Salmonella, Shigella and Staphylococcus aureus were not detected in 17 samples of stool from patients. Bacillus cereus and Staphylococcus aureus were not detected in 1 blood sample from patients. Bacillus cereus was detected in the samples of remaining food, vomit, cookware and practitioners’ hands. The remaining bacteria were not detected. Conclusion The food poisoning is caused by the contamination of Bacillus cereus caused by improper storage of food and lax control of food processing operations.