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一般将食物中毒分为细菌性和非细菌性食物中毒两类。细菌性食物中毒是由于食入被细菌及其毒素污染的食物所引起的急性感染中毒性疾患,属于流行病学研究范围;而非细菌性食物中毒是由于食入或误食有毒动、植物和染毒食物所引起的急性中毒性疾患,属于军队卫生学研究范围。本文只介绍细菌性食物中毒。细菌性食物中毒的特征呈突然暴发,潜伏期短,临床表现为急性胃肠炎或某些特殊神经症状。部队常发生于集体单位,发病者与吃某些食物有明显关系,如停止食用引起中毒的食品,则发病迅速停止。
Generally, food poisoning is divided into two types: bacterial and non-bacterial food poisoning. Bacterial food poisoning is due to acute infectious toxicosis caused by ingestion of food contaminated by bacteria and its toxins and belongs to the epidemiological study range. Non-bacterial food poisoning is caused by ingestion or eating poisonous animals, plants and Acute poisoning caused by food poisoning disorders, military health research. This article describes only bacterial food poisoning. Bacterial food poisoning characterized by a sudden outbreak, the incubation period is short, clinical manifestations of acute gastroenteritis or some special neurological symptoms. Troops often occur in collective units, the incidence of certain foods and have obvious relationships, such as stopping eating poisoning caused by food, then the rapid onset of cessation.