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目的调查了解某酒店食源性疾病的暴发情况及其原因并以此为鉴。方法采用现场流行病学方法,根据病例定义搜索病例,分析暴发地点的基本情况、疾病的流行病学情况。结果:46人共餐,累计发生19例病例,发病率为41.3%,采集酒店当日中午留样品20份,自来水样1份,病人肛拭样品12份进行细菌学检验。结论:该起疫情的原因是没有按照严格的操作规范进行操作,致使牛肉、凉拌牛唇这些直接入口的食品交叉污染,造成顾客相继发病。流行病学调查结果显示,该起事件确定为2013年8月16日我县某酒店发生的细菌性食物中毒事件为食用受沙门菌污染的食物所致。
Objective To investigate and understand the outbreak of food-borne diseases in a hotel and its causes. Methods Using on-site epidemiological methods, cases were searched according to the definition of cases, the basic situation of the outbreak and the epidemiology of diseases were analyzed. Results: A total of 46 people had a total of 19 cases, with an incidence rate of 41.3%. A total of 20 samples were collected at the noon of the hotel on the day of the same day. One sample of tap water and 12 samples of anal swabs were bacteriologically examined. Conclusion: The reason for the outbreak was that the operation was not conducted in accordance with strict operating practices, resulting in the cross-contamination of the directly imported foods such as beef and cold beef lips, resulting in successive occurrences of customers. Epidemiological survey results show that the incident was identified as August 16, 2013 occurred in a hotel in my county of bacterial food poisoning caused by eating food contaminated by Salmonella.