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目的调查一起食物中毒事件发生的原因,预防类似事件的发生。方法现场流行病学调查并采集剩余食品及相关人员的粪便及肛拭子,标本按相关标准进行检测。结果从厨师的肛拭子、患者的粪便、剩余食品鸭子和牛肉中,检出相同血清型的纽波特沙门菌。确定厨师为病原健康携带者,事件是由于食入被纽波特沙门菌污染的食品而引起中毒。结论应加强对个体厨师的管理,要求持证上岗,严格遵照食品卫生相关要求,避免类似事件发生。
Objective To investigate the causes of food poisoning incidents and prevent the occurrence of similar incidents. Methods Epidemiological investigation and collection of excrement and anal swabs of the remaining food and related personnel were conducted on site and the specimens were tested according to relevant standards. Results Salmonella Newport of the same serotype was detected from the chef’s anal swab, patient’s excrement, remaining food ducks and beef. Determine the chef as a pathogen health carrier, the incident is due to ingestion of food contaminated with Newport Salmonella poisoning. Conclusion The management of individual chefs should be strengthened, certificates of employment required, strict compliance with the requirements of food hygiene and avoid similar incidents.