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目的调查本次食物中毒的原因,防止类似食物中毒的发生。方法采用流行病学调查、卫生学调查和对中毒幼儿的呕吐物、剩饭、可疑食品等样品进行实验室检查。结果中毒幼儿5份呕吐物和剩饭共6份样品均检出了蜡样芽胞杆菌。结论加强餐饮消费单位和集体食堂食品安全的宣传和教育,提高他们的食品安全意识和第一责任人意识,同时,卫生监督机构要加大监督力度,进行集中整治,确保餐饮消费单位和集体食堂的卫生条件和设施符合要求。
Objective To investigate the causes of food poisoning and prevent the occurrence of similar food poisoning. Methods Epidemiological investigation, hygiene investigation and vomitus of poisoning children, leftovers, suspicious foods and other samples for laboratory tests. Results Bacillus cereus was detected in 5 samples of vomitus and 6 samples of leftovers. Conclusions Strengthen food publicity and education of food consumption units and collective canteens, raise their awareness of food safety and awareness of first responders. At the same time, health supervisory agencies should step up supervision and conduct centralized control to ensure that catering and consumption units and collective canteens Sanitation and facilities meet the requirements.