秩和比法在食物中毒事故中可疑食物判定的应用

Application of Rank-sum Ratio in Identification of Suspected Food Responsible for Food Poisoning Accidents

目的采用统计学方法推断对食物中毒事故的可疑食物,为事故的规范处置和危险因素控制提供依据。方法应用秩和比法对某酒楼食物中毒事故的可疑食物进行统计学分析。结果确定高可疑食物有凉拌耳片、山椒木耳。结论RSR法分析结果可作为食物中毒事故可疑食物统计学分析方法的参考和补充,对及时控制食物中毒事故危险因素具有重要意义。

Objective To use statistical methods to identify suspected food responsible for food poisoning accidents and provide a basis for the control of accidents and the control of risk factors. Methods Rank-sum ratio was used to analyze suspected food responsible for food poisoning in a restaurant. Results Pig ear slices and black fungus were identified as highly suspected food. Conclusion The analysis results of rank-sum ratio can be reference and supplement to statistical analysis methods of suspected food in a food poisoning accident and is of great importance for timely control of risk factors in food poisoning accidents.