一起钡盐引起食物中毒事件的调查分析

A Food Poisoning Accident Caused by Barium Salt

目的调查分析引起此次食物中毒的原因、特征,有针对性提出防控措施。方法采用描述及分析流行病学的方法进行调查,并采集食物原材料进行实验室检查。结果食用当日制作馒头的11人全部发病,食用量为0.03~0.20 kg/人,潜伏期为0.5~2.0 h,主要临床表现为低钾血症（100%）、呕吐（82%）、腹泻（82%）、腹痛（73%）、心律失常（36%）,肌力下降（36%）。检测馒头样品中钡盐含量为11.1 g/kg。结论为一起碳酸钡盐引起的化学性食物中毒事件,建议规范建筑工地或工厂企业所使用钡盐的管理。

ObjectiveTo analyze the characteristics and control countermeasures. Methods Descriptive and causes of a food poisoning accident, and to provide prevention and analytic epidemiological methods were used for the investigation, and the raw materials of food were collected and tested to identify the causes. Results All the 11 poisoned individuals ate steamed buns, with a consumption of 0. 03 -0. 2 kg each. The incubation period was 0. 5 -2h. The main clinical symptoms were hypokalemia （ 100% ）, vomiting （ 82% ）, diarrhea （ 82% ）, abdominal pain （ 73% ） , hypokalemia （ 100% ）, arrhythmia（36% ）and muscle weakness（ 36% ）. The content of barium salt in steamed buns was 11.1 g/kg. Conclsion This food poisoning is caused by barium salt and thus factories and construction sites should strengthen the management of barium salt.