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目的调查某镇一起食物中毒的感染病源和发病的危险因素。方法对涉事的早餐店和就餐人群进行卫生学和流行病学调查,对病例呕吐物和食物样品进行实验室检测。结果流行曲线提示为点源暴发模式,病例的临床特征及潜伏期均符合呕吐型蜡样芽胞杆菌食物中毒。早餐店提供的炒面是发病危险因素(OR=7.5,95%CI:1.98~28.38),其他食物与发病无统计学关联。炒面样品中检出蜡样芽胞杆菌为2×106cfu/g,3份呕吐物中也检出蜡样芽胞杆菌。结论本次食物中毒事件是由食用了蜡样芽胞杆菌污染的炒面引起。
Objective To investigate the pathogenesis and risk factors of food poisoning in a town. Methods Hygienic and epidemiological investigation was conducted on the breakfast shop and the diner involved in the study. Laboratory vomit and food samples were tested in laboratory. The results showed that the epidemic curve point-source outbreak pattern, the clinical features and incubation period of the case are in line with vomiting Bacillus cereus food poisoning. The fried noodles provided by the breakfast shops were the risk factors for onset (OR = 7.5, 95% CI: 1.98-28.38). Other foods were not associated with the incidence. The sample of Bacillus cereus was 2 × 106 cfu / g in the fried noodles and Bacillus cereus was also detected in 3 vomit samples. Conclusion The food poisoning incident was caused by eating fried noodles contaminated with Bacillus cereus.