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目的通过对一起食物中毒的流行病学调查和实验室研究探讨其流行因素及病原学。方法现场流行病学调查方法,结合临床表现和实验室细菌学鉴定方法。结果本次食物中毒,中毒食物为炒米饭;临床表现以呕吐为主,占发病人数的92.59%;病原学检查为蜡样芽孢杆菌,中毒食物炒米饭中蜡样芽孢杆菌菌落为126×106/g。结论蜡样芽孢杆菌污染食品,在适宜的温度下生长繁殖,产生毒素,可引起食物中毒,应引起人们的重视。
Objective To investigate the prevalence and etiology of a food poisoning epidemiological investigation and laboratory research. Methods Methods of field epidemiological investigation, combined with clinical manifestations and laboratory bacteriological identification methods. Results The food poisoning, poisoning food is fried rice; the main clinical manifestations of vomiting, accounting for 92.59% of the number of patients; etiological examination for Bacillus cereus, poisoning food stewed Bacillus cereus Bacillus cereus 126 × 106 / g. Conclusion Bacillus cereus contamination of food, growth and reproduction at the appropriate temperature to produce toxins, can cause food poisoning, should be of great concern.