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目的对某酒店食物中毒事件进行调查,为查明原因和采取预防措施提供科学依据。方法对食物中毒事件进行现场流行病学调查和卫生学调查;采集可疑食品、物品、患者及从业人员排泄物31份进行细菌培养和鉴定。结果此次事件发病67人,罹患率29.78%(67/225);症状以发热、呕吐、腹痛、腹泻为主;平均潜伏期14h;31份样品中有16份检出了肠炎沙门氏菌。结论根据流行病学调查、临床症状及实验室检验结果,确定为一起由从业人员携带肠炎沙门氏菌污染食物引起的食物中毒事件。
Objective To investigate food poisoning incidents in a hotel to provide a scientific basis for identifying the causes and taking precautionary measures. Methods Field epidemiological investigation and hygiene investigation were conducted on food poisoning incidents; 31 samples of excrement of suspicious foods, articles, patients and employees were collected for bacterial culture and identification. Results The incidence of this incident 67 people, the attack rate of 29.78% (67/225); symptoms of fever, vomiting, abdominal pain, diarrhea; the average incubation period of 14h; 31 samples were detected in Salmonella enteritidis. Conclusions Based on epidemiological investigation, clinical symptoms and laboratory test results, it was confirmed that food poisoning was caused by contamination of food with Salmonella enteritidis by practitioners.