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目的了解食物中毒的发生过程及其原因,为预防此类事件的发生和加强食品卫生监管提供依据。方法采用流行病学、现场卫生学调查及实验室检测等方法进行调查分析。结果本次食物中毒发病55例,罹患率约为23.5%(55/234);潜伏期3.5~40 h,平均12 h;中毒的主要原因是进食被肠炎沙门氏菌污染的食品。结论此次事件为肠炎沙门氏菌引起的食物中毒,建议监管部门应加强对餐饮单位食品安全监督力度,餐饮单位应加强自身管理,预防此类事件的发生。
Objective To understand the process of food poisoning and its causes, and to provide basis for preventing such incidents and strengthening food hygiene regulation. Methods Epidemiology, on-site hygiene investigation and laboratory testing methods were used for investigation and analysis. Results The incidence of food poisoning in 55 cases, the attack rate was about 23.5% (55/234); incubation period 3.5 ~ 40 h, an average of 12 h; poisoning is mainly due to eating contaminated food Salmonella enteritidis. Conclusion The incident is caused by food poisoning caused by Salmonella enteritidis. It is suggested that the regulatory authorities should strengthen food safety supervision of catering units, catering units should strengthen their own management to prevent such incidents.