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1979年5月中旬,泾阳县发生一起因食黄豆酱而引起的食物中毒,经调查证实系 B 型肉毒毒素中毒。现将调查结果报告如下:一、流行病学调查1.5月11日,泾阳县白王公社三户社员共17人进食某杨家自制黄豆酱,于食后3～7天先后有13人发病,其发病率为76.5%,而未进食黄豆酱的9人均未发病。患者男5人,女8人,年龄最小者9岁,最大者77岁。2.黄豆酱的制作过程:该户5月2日将黄豆淘洗、煮熟,再加入面粉蒸熟,搅拌后呈团块状,置竹筛中发酵(上盖衣物),6天后移放到搪瓷面盆中,加入食盐及调料水,置日光下曝晒(当时阴雨天多,不
In mid-May 1979, Jingyang County, food poisoning caused by eating soy sauce, confirmed by the Department of Botulinum toxin type B poisoning. Now the survey results are reported as follows: 1. Epidemiological survey 1. May 11, Jingyang County White King three members of a total of 17 members eat a homemade homemade soy sauce, 3 to 7 days after eating there have been 13 cases of onset, The incidence was 76.5%, but did not eat soy sauce, 9 were not affected. 5 males and 8 females, the youngest of 9 years old, the largest of 77 years old. 2. Soy sauce production process: The household on May 2 will be washed soybeans, cooked, and then add steamed flour, stirred into a clump, set bamboo sieve fermentation (clothing), 6 days after the transfer To the enamel basin, add salt and seasoning water, set the sun exposure (when more rainy days, not