一起食用卤菜导致亚硝酸盐中毒的调查报告

An investigation report of nitrite poisoning caused by eating braised food

目的通过分析此次食物中毒,分析中毒事件原因,总结应对中毒事件的经验,为预防和科学应对此类食物中毒事件、降低危害程度提供借鉴。方法对患者的临床症状和进食情况进行流行病学调查;对卤菜加工工艺、加工及销售过程开展卫生学调查,封存原材料及在售卤菜;采集患者呕吐物、家庭剩余食物及在售卤菜送实验室检测。结果此次调查的家庭用餐4人,3人中毒,均食用了市售的卤菜,未食用者无症状。患者呕吐物检测结果为30.7 mg/kg,家庭剩余卤菜及在售卤菜检测结果为2 500.0 mg/kg^12 087.9 mg/kg。根据流行病学调查,结合临床症状和实验室检测结果,证实此次事件是一起进食亚硝酸盐含量严重超标的卤菜所致食物中毒。结论本次食物中毒确认为食用亚硝酸盐严重超标的卤菜引起,建议有关部门加强对卤菜制作的监督。

Objective To sum up the experience of dealing with this kind of poisoning incident and to provide references for preventing,scientifically countering this kind of food poisoning and reducing the damage by analyzing the food poisoning and the causes of the food poisoning. Methods Epidemiological investigation was conducted to investigate the clinical symptoms and eating conditions of the patients. Sanitary investigation is used to investigate the processing technic,the processing and the sales process of the braised food. In these process,the raw materials and the braised food for sale on the market must be sealed up for safekeeping. The vomitus of the patients must be collected,as well as the family surplus food together,these things will be sent to laboratory for testing. Results The investigation involved 4 people who ate braised food for sale on the market while 3 of them developed symptoms of nitrite poisoning. There is no symptom of whom dose not eat braised food. The nitrite detection result of the patients’ vomitus was 30. 7 mg/kg while the nitrite test result of the family surplus braised food and the braised food for sale on the market was 2 500. 0 mg/kg to 12 087. 9 mg/kg. According to the epidemiological investigation and combining the clinical symptoms with the detection result from laboratory,it was verified that this incident was caused by the intake of the braised food which contained high amounts of nitrite. Conclusion The food poisoning is caused by the intake of the braised food which contains high amounts of nitrite. Therefore,it needs related departments to strengthen supervision on the making process of braised food.