一起误服含乌头碱杨梅白酒引起的食物中毒调查分析

Investigation and analysis of a food poisoning caused by bayberry wine containing aconitines

目的调查分析一起误服掺有药酒的杨梅白酒引起食物中毒事件的原因,为制定防控措施提供科学依据。方法使用统一的《食物中毒事件个案调查登记表》对中毒患者进行调查,对中毒现场进行卫生学调查。共采集残留食物,杨梅白酒,水样及中毒患者血液、尿液、洗胃液及肛拭子样本24份送实验室检测。结果饮用自制杨梅白酒的6人均发生中毒,罹患率100%。2份杨梅白酒样本中检出乌头碱、新乌头碱和次乌头碱,其含量分别为38.2 mg/L、0.6 mg/L和1.8 mg/L,4份患者尿样及血液标本和2份洗胃液标本均检出3种乌头生物碱成分。残留食品标本,肛拭子标本未检出致病菌。结论根据现场流行病学调查,结合临床表现和实验室结果确定该起事件为误服含乌头生物碱白酒引起的食物中毒。

Objective To investigate and analyze the reason of a food poisoning caused by bayberry wine containing medicinal liquor, in order to provide scientific basis for formulating prevention and control measures. Methods The poisoning sufferers were investigated by means of common food poisoning case questionanaire sheets, and the poisoing field was conducted hygienic survey. The samples including the residual food, bayberry wine, water, and whole blood, urine, gastric juice and anal swabs of the poisoning patients were collected for laboratory detection. Results Six person who had drunk the bayberry wine were all found food poisoning, the attack rate was 100%. Aconitine, mesaconitine and hypaconitine were detected in two bayberry wine samples, and the concentrations were 38.2 mg/L, 0.6 mg/L and 1.8 mg/L respectively. Aconitine, mesaconitine and hyp- aconitine were also detected in samples of urine, whole blood and gastric juice of the poisoning patients. Pathogenic bacteria were not detected in the residual food and anal swab of the patients. Conclusion According to field epidemiological investiga- tion, clinical manifestations and laboratory test results confirmed that this food poisoning was caused by drinking bayberry wine containing aconitine.