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目的通过对豆角食物中毒的调查分析,为预防此类食物中毒提供借鉴。方法对中毒的现场调查、流行病学调查和实验室检验进行分析。结果调查确定该食堂发生的14名职工的食物中毒为豆角中毒。原因是厨师烹调豆角时,没有煮熟烧透。结论预防工地食堂食物中毒的发生,关键要加强工地食堂的监督管理,加强对从业人员的卫生知识培训,避免在加工过程中因操作不当造成食物中毒的发生。
Objective To investigate the analysis of food poisoning in beans to provide reference for the prevention of such food poisoning. Methods The field investigation, epidemiological investigation and laboratory test of poisoning were carried out. Results The survey identified 14 workers in the canteen as food poisoning beans poisoning. The reason is that when the chef cooks beans, it is not cooked to burn through. Conclusion To prevent the occurrence of food poisoning in the canteen at the construction site, the key point is to strengthen the supervision and management of the canteen in the site, strengthen the training of health knowledge of practitioners and avoid food poisoning caused by improper operation during the processing.