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目的对食物中毒事件进行流行病学调查,探讨预防控制措施。方法采用流行病学方法调查一起食物中毒的疫情概况;采集病例和食物制作者肛拭子、剩余食物标本进行病原检测。结果该起食物中毒事件累计发病20人,罹患率为22.2%。从10份肛拭子及3份剩余食品标本中检出肠炎沙门菌。结论根据流行病学特征、临床表现及实验室检测结果判断本起食物中毒由肠炎沙门菌引起。应加强餐饮从业人员卫生知识的培训,加大卫生监督力度,防止发生因细菌污染引起的食物中毒事件。
Objective To carry out epidemiological investigation of food poisoning incidents and explore preventive and control measures. Methods Epidemiological methods were used to investigate the epidemic situation of food poisoning. The cases and food producers were collected for anal swabs and remaining food samples for pathogen detection. Results The cumulative incidence of food poisoning incidents of 20 people, the attack rate of 22.2%. Salmonella enteritidis was detected from 10 rectal swabs and 3 remaining food samples. Conclusion According to epidemiological characteristics, clinical manifestations and laboratory test results to determine the food poisoning caused by Salmonella enteritidis. Should strengthen the catering industry health knowledge training, increase health supervision, prevention of food poisoning caused by bacterial contamination incidents.