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目的分析一起家庭聚餐引起的食源性疾病暴发的危险因素。方法按照病例定义开展病例搜索,收集《聚餐引起的食品安全事故个案调查表》及食品卫生学调查资料,采用描述性流行病学研究方法进行分析。结果2015年5月12日52人参加家庭聚餐,其中23人发病,罹患率为44.2%,吃了油饼的15人临床症状较重,吃烩菜未吃油饼的8人症状较轻,食物中微生物、亚硝酸盐、毒鼠强和有机磷农药等毒物均未检出。结论该起家庭聚餐造成的食源性疾病暴发由麻子油引起,应加强对农村地区家庭聚餐的监督管理,加强食品安全教育,减少食源性疾病暴发流行。
Objective To analyze the risk factors of outbreaks of foodborne diseases caused by family dinners. Methods According to the case definition, case searching was carried out to collect “questionnaire of food safety accidents caused by meal” and food hygiene survey data, and the methods of descriptive epidemiology were used to analyze. Results On May 12, 2015, 52 people participated in family dinners, of which 23 were affected and their attack rate was 44.2%. Fifteen people who ate cakes suffered from severe clinical symptoms and eight people who ate unhealthy cakes had less symptoms. Microorganisms, nitrite, tetramine and organophosphate pesticides and other poisons were not detected. Conclusion The outbreak of foodborne illness caused by family dinner is caused by pockmarked oil. Supervision and management of family dinners in rural areas should be strengthened to enhance food safety education and reduce the outbreak of foodborne illness.