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目的探讨一次食物中毒的发病原因。方法对用餐的37人采用现场流行病学的调查,并结合实验室监测结果分析。结果发病17人,88%的病例发病时间集中在2月5日晚餐当日21:00～23:30。潜伏期最短1.5h,最长12.5h,平均4.5h。70.59%恶心,52.94%腹胀,41.18%腹痛。50%中性粒细胞计数异常,35.71%淋巴细胞百分比异常,28.57%白细胞计数异常。食用四季豆是危险因素(RR=9.21,95CI=1.38～61.60),且疾病与进食四季豆存在剂量反应关系。而食用油麦菜和青椒炒肉均无统计学意义。在剩余的四季豆样本中检测呈皂甙阳性。结论结合描述性分析结果、病例临床特征、回顾性队列研究以及实验室检验结果,确定此次食物中毒的来源是四季豆。
Objective To explore the causes of a food poisoning. Method 37 cases of dining using on-site epidemiological survey, combined with laboratory monitoring results analysis. Results of the onset of 17 people, 88% of the cases of onset time focused on the February 5 dinner 21: 00 ~ 23:30 on the day. The shortest incubation period of 1.5h, the longest 12.5h, an average of 4.5h. 70.59% nausea, 52.94% abdominal distension, 41.18% abdominal pain. 50% neutrophil count abnormalities, 35.71% abnormal lymphocyte count, 28.57% abnormal white blood cell count. The consumption of green beans is a risk factor (RR = 9.21,95 CI = 1.38 ~ 61.60), and the disease and consumption of green beans there is a dose-response relationship. The edible lettuce and green pepper fried meat were not statistically significant. Saponins were tested positive in the remaining green beans samples. Conclusions Based on the results of descriptive analysis, clinical features, retrospective cohort studies and laboratory tests, the source of food poisoning was identified as green beans.