一起副溶血性弧菌引起的食物中毒调查分析

Analysis on a food poisoning caused by vibrio parahaemolyticus

目的 为了解副溶血性弧菌食物中毒发生特点 ,制定防治对策。方法 对某酒店 2 0 0 3年 7月 17日发生的食物中毒进行调查分析。结果 3 3 0人一起进餐 ,餐后 3h出现首例中毒病人 ,至 3 1h 3 0min止共发病 2 9例 ,罹患率为 8.79% ,该起食物中毒是由于海产品加工不当、生熟容器混用交叉污染而引起的。结论 煮熟煮透。

ObjectiveTo find out the features of food pois oning caused by vibrio parahaemolyticus and to establish preventive countermeasures.[Methods ]A case of food poisoning happened in a hotel in July 17th of 2003 was investigated and analyzed.[Results]Among the 330 diners, the first case of poi soning occurred wi thin 3 hours after meal, 29 cases occurred within 31 hours and a half after meal . The total morbidity was 8.79%. This case of poisoning was aroused by improper processing of seafood.[Conclusion]It is vital to cook the sea food thoroughly a nd separate the cooked and uncooked in order to prevent food poisoning caused by vibrio parahaemolyticus.