一起豆角食物中毒的检测结果分析

Investigation and analysis of one bean poisoning event

目的对疑似豆角中毒事件进行调查分析,为预防此类食物中毒提供借鉴。方法对疑似食物中毒事件中的剩余豆角炒肉和中毒者呕吐物进行豆角皂素与豆素破坏试验,对餐具、剩余饭菜以及呕吐物进行食品微生物国标法检测。结果对豆角炒肉和中毒者呕吐物进行豆角皂素与豆素试毒素定性检验,检出皂素(阳性)。餐具、剩余饭菜以及呕吐物食品微生物国标法检测均未检出致病菌(阴性),确定该起食物中毒为豆角中毒。分析原因为厨师烹调豆角时没有遵循煮熟烧透的原则。结论预防集体食物中毒的发生,关键要加强对从业人员的卫生业务知识培训,避免加工过程中的操作不当。

Objective To investigate the suspected bean poisoning event,which provide the reference for preventing the similar poisoning events. Methods The remained beans fried meat,and the vomit of victim was detected by using beans saponin and bean grain destruction experiment,and the tableware,food and vomit was also detected by national standard method of food microorganism. Results It was shown that the beans fried meat and vomit were positive for saponin and the tableware,beans fried meat and vomit were negative for pathogenic bacteria,which confirmed the food poisoning for beans,and was caused by the beans not cooked completely. Conclusion The key of preventing the collective food poisoning is to strengthen the training of practitioners,and avoid the food poisoning caused by improper operation.