一起组胺食物中毒调查

Investigation of food poisoning with histamine

目的通过调查一起食物中毒事故,查明事故发生的原因,为防止此类事故的发生,提出科学、有效的措施。方法通过对临床病例开展流行病学调查,对加工场所进行卫生学勘察,结合有关标准,分析事故发生的原因。结果 9月6日某单位职工220人在该单位进食某餐饮公司提供的午餐,进餐后1h,陆续有职工出现不同程度的头痛、头晕、恶心、呕吐、皮肤潮红、荨麻疹等症状,16人发病,罹患率为7.27%,无危重和死亡病例。结论该事件为食用不新鲜的鲐鲅鱼引起的组胺食物中毒;海产鱼中的青皮鱼类体内含有组氨酸,此类鱼腐败时易产生组胺;为了预防此类事故的发生,应加强监管,禁止销售腐败变质易产生组胺的鱼类,做好宣传工作,引导正确的烹调方法。

Objective through the investigation of foodborne illness accident together,identify the cause of the accident, to prevent this kind of accident, put forward the scientific and effective measures. Methods through the development of epidemiological investigation of clinical cases of processing sites were hygiene investigation,combined with relevant standards,analyses the causes of the accident. Results the employee of a unit in September 6th 220 people in the units feeding a catering company to provide lunch, after eating 1 H, have a worker with varying degrees of headache, dizziness, nausea,vomiting, skin flushing,urticaria and other symptoms,the incidence of 16 people,the attack rate was 7.27% ,no severe cases and deaths. Conclusions the event for histamine food not fresh mackerel fish poisoning caused by in vivo;marine fish in the fish fish Qingpi containing histidine, such corruption is easy to produce histamine;in order to prevent this kind of accident, should strengthen supervision, to prohibit the sale of spoilage is easy to produce histamine fish, publicity, and guide the correct cooking method.