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目的查找引起食物中毒事件的原因,提出控制措施,防止类似事件再次发生。方法用卫生部统一的食物中毒事故个案调查表,采用流行病学回顾性调查方法,对疑似食物中毒事件中的患者逐一进行调查,获取现场流行病学证据;用病例对照研究的方法,作出判断。结果可能危险餐次调查中,2008年2月28日午餐结果显示,病例组与对照组比较,差异有统计学意义(P<0.05),其他餐次差异无统计学意义。计算OR值,只有28日的午餐的OR值的95%可信区间大于1;进食8种饭菜中,只有清炒扁豆进食组和未进食组比较,差异有统计学意义(P<0.05),其他差异无统计学意义;计算OR值,只有清炒扁豆的OR值的95%可信区间大于1。结论这是一起因食用未煮熟扁豆引起的食物中毒事故。
Objective To find out the causes of food poisoning incidents and put forward control measures to prevent the recurrence of similar incidents. Methods Using the unified questionnaire of food poisoning incidents by the Ministry of Health, we used epidemiological retrospective survey methods to investigate patients suspected of food poisoning one by one to obtain epidemiological evidence in the field. By case-control study, we made a judgment . The results may be dangerous. In the survey, February 28, 2008 lunch results show that the case group and the control group, the difference was statistically significant (P <0.05), the other meal difference was not statistically significant. The odds ratio (OR) was 95% confidence interval of odds ratio (OR) of only 28 days, and the difference was statistically significant (P <0.05) Other differences were not statistically significant. To calculate the OR value, only the 95% confidence interval for the OR value of fried lentils was> 1. Conclusion This is a food poisoning accident caused by the consumption of uncooked lentils.