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目的分析该次农村婚宴集体食源性疾病暴发事故的原因。方法运用《食物安全事故流行病学调查技术指南》开展流行病学调查、卫生学调查和实验室检验,运用Eip Info12.0和SPSS18.0进行统计分析。结果本次事件参加宴会735人,发病人数80人,发病率10.88%,临床表现以腹泻、呕吐、发热为主,平均潜伏期15h,危险暴露因素为猪头肉,在猪头肉和病人粪便中检验出韦太夫雷登沙门菌。结论确认此次事件是一起因食用受韦太夫雷登沙门菌污染的猪头肉引起的聚集性食源性疾病。
Objective To analyze the causes of the outbreak of collective foodborne diseases in the rural wedding banquet. Methods The epidemiological survey, hygiene survey and laboratory test were conducted using the “Technical Guide for Epidemiological Investigation of Food Safety Incidents” and the statistical analysis was conducted by using Eip Info12.0 and SPSS18.0. Results The incident was attended by 735 females, with a prevalence of 10.88%. The main clinical manifestations were diarrhea, vomiting and fever. The average incubation period was 15 hours. The risk exposure was pig head meat, which was detected in pig head meat and patient’s feces Wei Tai Fu Lu Deng Salmonella. Conclusion This incident was confirmed as a result of an aggregate foodborne disease caused by the consumption of pig head meat contaminated with Salmonella vaccae.