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目的查明引起3名清洗酸菜池女工急性中毒事故的原因,为采取有效控制措施和预防措施提供依据。方法运用描述性流行病学方法对事件进行调查分析。结果参加酸菜池清洗女工4人,中毒者3人,酸菜池池底空气中硫化氢浓度检测结果为77 mg/m3,是国家职业卫生标准规定的最高允许浓度接触限值(MAC≤10 mg/m3)7倍多。结论中毒原因为吸入硫化氢气体引起的急性中毒事件。加强职业卫生安全宣传教育,提高劳动者职业卫生安全意识,加强生产安全与职业卫生防护措施,避免类似事件的发生。
Objective To identify the causes of the acute poisoning accident among the three female workers who cleaned the pickled cabbage and provide the basis for effective control measures and preventive measures. Methods Descriptive epidemiological methods were used to investigate and analyze the events. Results The results showed that the concentration of hydrogen sulfide in the air at the bottom of sauerkraut was 77 mg / m3, which was the highest allowable concentration limit of the national occupational health standards (MAC≤10 mg / m3) 7 times more. Conclusion The reason of poisoning is acute poisoning caused by inhaling hydrogen sulfide gas. Strengthen publicity and education on occupational health and safety, raise awareness of occupational health and safety among workers, strengthen production safety and occupational health protection measures to prevent similar incidents.