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目的为预防细菌性食物中毒的发生,保障大众健康。方法对阳高县2012—2013年发生的2起细菌性食物中毒事件进行剖析。结果一起食物中毒为多家农户食用死猪肉引发,发病时间1~4d,另一起在酒店办酒席后发生,发病时间为餐后2.5~4h;患者均表现恶心、呕吐、腹痛、腹泻,前者在采集的样品中检出沙门菌和金黄色葡萄球菌,后者检沙门菌。结论群众缺乏细菌性食物中毒的防治知识,对食物中毒发生后果认识不足。应开展健康教育普及卫生知识,预防农村中细菌性食物中毒,食品卫生监督机构要加强对熟食品加工厂及厨师的监管。
The purpose is to prevent the occurrence of bacterial food poisoning, to protect public health. Methods Two cases of bacterial food poisoning occurred in Yanggao County from 2012 to 2013 were analyzed. The results of a food poisoning caused by the death of a number of farmers dieted pork, the onset time of 1 ~ 4d, another in the hotel after the banquet occurred, the onset time for postprandial 2.5 ~ 4h; patients were nausea, vomiting, abdominal pain, diarrhea, the former Salmonella and Staphylococcus aureus were detected in the collected samples, which were tested for Salmonella. Conclusion The masses lack knowledge of prevention and treatment of bacterial food poisoning and lack of understanding of the consequences of food poisoning. Health education should be carried out to popularize health knowledge to prevent bacterial food poisoning in rural areas. Food hygiene supervision agencies should strengthen the supervision of cooked food processing plants and chefs.