摘要
目的查明事件发生的原因,明确结果,为预防该类似事件发生提供科学依据。方法用统一的调查表逐一进行个案调查、结合流行病学资料、临床表现及实验室检测结果进行全面分析。结果 480人就餐,发病78例,罹患率16.25%,不参加婚宴就餐者不发病。采集患者肛拭子9份,培养阳性6份,采集剩余食物13份,在剩余的尖刀圆子及药膳鸡中培养出阳性菌株,患者肛拭子阳性及剩余食物阳性标本均为鸭沙门氏菌,患者最短潜伏期为9 h,最长52 h,平均14 h,确定该次食物中毒是由鸭沙门氏菌污染食物后引起。结论加强对婚宴酒席的卫生监督管理,提高食品卫生质量,杜绝类似事件的发生。
Objective To investigate the causes of food poisoning incidence so as to provide scientific reference for its prevention. Methods A unified questionnaire was conducted to investigate the cases one by one, integrated with the epidemiological data, clinic feature and laboratory testing results to make a multianalysis. Results 78 ca-ses were poisoned among 480 diners, with attack rate 16.25%. Those who didn＇t take part in the wedding reception didn＇t show any symptoms. 6 positive cultures of Salmonella Anatum were obtained from 9 collected rectal swab samples and 13 samples of leftover （Meatball and Chinese Herbal Chicken）. The minimum incubation period was 9 hours, and the maximum was 52 hours, with average 14 hours. Food contaminated by Salmonella Anatum was con- firmed as the cause of the food poisoning. Conclusion The administration on food hygiene and quality should be strengthened in wedding reception in order to prevent the similar food poisoning incidence.
出处
《国外医学（医学地理分册）》
CAS
2012年第3期189-190,共2页
Foreign Medical Sciences：Section of Medgeography
关键词
鸭沙门氏菌
污染
食物中毒
Salmonella Anatum
contamination
food poisoning
