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1991年6月16日～19日自治区外贸某公司职工和家属因进食卤制熟肉,发生85人食物中毒。中毒病人潜伏期平均24h。临床主要表现为发热(98.8%)、头痛、头晕、咽喉肿痛、皮肤潮红。无呕吐、腹泻。采集剩余食品8份,冷库原料3份,于卤肉中检出变形杆菌。测定7份样品,检出较高含量的组胺。血清凝集试验,恢复期血清凝集效价与发病初期比较呈4倍以上增高。根据临床表现,及实验室检查证实,本起食物中毒是由变形杆菌污染卤肉所致。南宁地区气温较高,为了防止食物中毒的发生,食品卫生监督部门应严格对熟肉制品加强管理,除了抓住防止污染、控制细菌繁殖和彻底加热杀灭病原菌外,应特别注意饮食卫生,
From June 16 to June 19, 1991, 85 employees of food poisoning occurred in the employees and their families of a foreign trade company in the autonomous region due to eating cooked cooked meat. Poisoning patients with an average incubation period of 24h. The main clinical manifestations of fever (98.8%), headache, dizziness, sore throat, skin flushing. No vomiting, diarrhea. 8 copies of the remaining food collection, cold storage raw materials 3, detected in the bacon Proteus. Seven samples were tested for higher levels of histamine. Serum agglutination test, convalescent serum agglutination titer and early onset was more than 4 times higher. According to clinical manifestations, and laboratory tests confirmed that the food poisoning is caused by the contamination of bacon by Proteus. Nanning high temperatures, in order to prevent the occurrence of food poisoning, food hygiene supervision departments should be strictly on cooked meat products to strengthen management, in addition to seize the prevention of pollution, control of bacteria and thorough heating to kill pathogens, special attention should be paid to food hygiene,