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目的查明本次食物中毒的致病因子、危险因素和感染来源,提出控制措施。方法搜索2016年5月12日晚在某酒店参加婚宴人员中的腹泻(≥3次/日)或腹痛症状者进行病例调查。选择61名病例、42名参加婚宴的未发病者作为对照,比较不同食物的暴露风险;采集病例、从业人员肛拭子、剩余食物和环境标本,开展病原学检测;访谈食品从业人员食物准备过程。结果罹患率为4.7%(61/1 300);病例主要表现为腹泻(97%)、腹痛(89%)和呕吐(48%);流行曲线显示点源暴露,潜伏期为中位数为12 h(2~20 h);同时食用鸭肫、酱牛肉两种食物与发病有统计学关联(OR=6.3,95%CI:1.1~35);3名病例、3种凉菜、3份环境标本中分离培养出副溶血性弧菌。结论此次暴发是由食用被副溶血性弧菌污染的凉菜引起。建议加强对餐饮机构的监管和食品从业人员食品安全教育,防止类似事件发生。
Objective To identify the pathogenic factors, risk factors and sources of infection in this food poisoning and put forward control measures. Methods To search for cases of diarrhea (≥3 beats / day) or abdominal pain in wedding reception staff at a hotel on the evening of May 12, 2016. 61 cases were selected, 42 unmarried persons who participated in the wedding banquet as a control to compare the exposure risks of different foods; collecting cases, practitioners anal swabs, leftover food and environmental specimens for etiological testing; interviews with food practitioners food preparation process . Results The prevalence rate was 4.7% (61/1 300). The main manifestations were diarrhea (97%), abdominal pain (89%) and vomiting (48%). The epidemic curve showed point source exposure with a median incubation period of 12 h (2 ~ 20 h). At the same time, there was a significant correlation between the two kinds of food including Duck and Beef (OR = 6.3,95% CI: 1.1-35); three cases, three kinds of cold dish and three environmental samples Isolation and culture of Vibrio parahaemolyticus. Conclusion The outbreak was caused by eating cold dish contaminated with Vibrio parahaemolyticus. It is suggested to strengthen the supervision of catering institutions and food safety education for food practitioners to prevent similar incidents.