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目的分析该次学生集体食物中毒事故的原因。方法采用流行病学调查、临床诊断和实验室检验结果相结合的方法。结果认为是一起因食用被副溶血性弧菌污染的食物而引起的食物中毒。结论对饮食单位必须加强卫生管理,对大型餐饮任务更要加强监督,控制超负荷生产经营,以保障消费者的健康。
Objective To analyze the causes of the collective food poisoning in this student. Methods Epidemiological survey, clinical diagnosis and laboratory test results combined method. The result is thought to be food poisoning caused by consumption of food contaminated with Vibrio parahaemolyticus. Conclusion The catering unit must step up its hygiene management and supervise more on large-scale catering tasks so as to control the over-production and operation so as to protect consumers’ health.