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目的查明一起学生食物中毒事件发生的原因,为监管部门加强管理提供科学依据。方法通过对中毒病例开展流行病学调查,对疑似中毒食品加工场所进行卫生学勘察,结合实验室检验和有关标准,分析中毒事件发生的原因。结果 2014年9月22日某学校24名学生,进食某位家长提供的奶油泡芙面包后,于进食2h后,陆续有学生出现不同程度的恶心、呕吐、腹痛、腹泻等症状,共13名发病,患病率为54.17%,经对症治疗后,所有患者预后良好。结论该事件为食用蜡样芽胞杆菌污染的奶油泡芙面包引起的食物中毒,中毒类型为呕吐型。糕点类食品消费量较大,生产规模小而多,为了改善食品安全现状,需要全社会行动,尽自己的责任。
Objective To identify the causes of food poisoning incidents among students and provide a scientific basis for the supervisory departments to strengthen their management. Methods To carry out epidemiological investigation of poisoning cases, carry out hygiene investigation on suspected poisoned food processing sites, and analyze the causes of poisoning incidents with laboratory tests and related standards. Results On September 22, 2014, 24 students from a certain school, after eating a cream puff bread provided by a parent, showed symptoms of nausea, vomiting, abdominal pain and diarrhea in varying degrees after 2 hours of eating. A total of 13 students Morbidity, the prevalence was 54.17%, after symptomatic treatment, all patients with good prognosis. Conclusion This event was food poisoning caused by Bacillus cereus-contaminated cream puff bread. The type of poisoning was vomiting. Pastry food consumption is larger, the scale of production is small and more, in order to improve the status of food safety, the need for social action, to do their part.