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目的分析亚硝酸盐食物中毒的特点,掌握亚硝酸盐中毒规律,为科学预防亚硝酸盐中毒提供依据。方法对一起典型的亚硝酸盐食物中毒的临床表现、流行病学、卫生学、实验室检查等相关资料进行分析。结果 12名就餐者均发病,潜伏期中位数为25 min,患者中毒症状相似,均有口唇青紫等症状,实验室检查盐罐上部亚硝酸盐含量为461m g/kg,下部亚硝酸盐含量为206 mg/kg,炒米饭亚硝酸盐含量20m g/kg,丸子汤亚硝酸盐含量190m g/kg。结论按照《食物中毒诊断标准及技术处理总则》确认此次为一起误食亚硝酸盐引起的食物中毒,加强亚硝酸盐使用管理是防止此类食物中毒的根本措施。
Objective To analyze the characteristics of nitrite food poisoning, master the law of nitrite poisoning and provide scientific basis for preventing nitrite poisoning. Methods The clinical manifestations, epidemiology, hygiene, laboratory tests and other related data of a typical nitrite food poisoning were analyzed. Results All 12 diners were diagnosed. The median incubation period was 25 min. Symptoms of poisoning in patients were similar. All patients had symptoms of bruising on lips. Laboratory tests showed that the content of nitrite in the upper part of the salt tank was 461 m g / kg and the content of nitrite in the lower part was 206 mg / kg, fried rice nitrite 20 m g / kg, meatball soup nitrite 190 m g / kg. Conclusion According to the “Diagnostic Criteria for Food Poisoning and Technical Processing”, it is confirmed that this is a food poisoning caused by the combined eating of nitrite and the management of nitrite use is the fundamental measure to prevent such food poisoning.