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1991年12月10日,某卫生队在晚饭后陆续出现恶心、呕吐、腹泻,个别人伴有发热.该单位将两份油样送到我院食品检验室进行检测.一份为引起中毒的油样(油样1),一份为未食用过的库存油(油样2).两份油样经感官检查及理化检测,均掺入5%以上的桐油.为此,立即通知该单位油样是引起食物中毒的根源.建议立即封存该食用油,追查其来源,避免造成更大范围的食物中毒.1.检测对象:取正常花生油、桐油及阳性油样作对照.2.感官检查:见表1.
On December 10, 1991, one of the health teams started to suffer from nausea, vomiting and diarrhea one after another after dinner, and some of them were accompanied by fever. The unit sent two oil samples to the food inspection room of our hospital for testing. Oil samples (sample 1) and one sample of unused oil (sample 2) were subjected to sensory tests and physicochemical tests, both of which were mixed with more than 5% tung oil and immediately notified the unit Oil samples are the root causes of food poisoning.It is recommended to seal the oil immediately, tracing its source, to avoid causing a wider range of food poisoning.1.Research object: Take normal peanut oil, tung oil and positive oil as a control .2. Sensory examination : See Table 1.