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目的查明一起食物中毒的发生原因。方法根据现场流行病学和卫生学调查、患者临床表现和现场采集的标本检测结果综合判断。结果共有38人发病,潜伏期平均11.5h;食谱中海鲜较多,食品加工器具存在交叉污染;从5份剩余食物中检出副溶血弧菌。结论本起食物中毒与海产品污染副溶血弧菌有关,食品加工器具未生熟分开,工作人员卫生意识不强是主要原因。应加强餐饮业人员的岗前培训,加大对饮食业和集体食堂的监管力度,防止食物中毒的发生。
Objective To identify the causes of food poisoning. Methods According to the field epidemiology and hygiene survey, the clinical manifestations of patients and specimens collected at the scene to determine the results of comprehensive assessment. Results A total of 38 cases of the disease, the incubation period of an average of 11.5h; recipes more seafood, cross-contamination of food processing equipment; detected from five remaining food Vibrio parahaemolyticus. Conclusion The food poisoning is related to the pollution of marine parasite with Vibrio parahaemolyticus. The main reason is that raw food and cooking utensils are not separated from raw and cooked food, and staff hygiene awareness is not strong. Pre-service training of catering staff should be strengthened, supervision over the catering industry and collective canteens should be intensified, and food poisoning should be prevented.