论文部分内容阅读
[目的]搞清66例食物中毒病人的原因,分析食品污染的环节。[方法]对全部发病人员逐一进行详细的包括临床表现、治疗情况、饮食史在内的个案调查,进行流行病学分析,并采集相关的样品进行检验。[结果]在2007年8～9月间出现66例食物中毒病人分布在石家庄市的9个县(市)、区;潜伏期最长12d,最短8h,平均潜伏期40h,潜伏期在8h～7d的有64人,占97.0%,超过7d的有2人,占3.0%;主要症状为眼睑下垂41人,占62.1%,视物模糊40人,占60.6%,头晕40人,占60.6%,吞咽困难38人,占57.6%,乏力29人,占43.9%,复视26人,占39.4%,舌硬20人,占30.3%;病人自述或发病人员家属表述发病人员大多有进食熟肉制品“肉疙瘩”或灌肠类肉制品史,但多数病人已记不清楚所食用食品的具体生产厂家和产品的生产日期;采集食物样品30份、病人血清102份、食品原料40份、病人粪便或肛拭子7份,在8份食物样品(涉及4个生产厂家)和37份病人血清中检出了肉毒毒素。其中有5份食物样品的肉毒毒素被鉴定为A型肉毒毒素。[结论]9个县(市)、区出现66例食物中毒病人的致病因素是肉毒梭菌所产生的A型肉毒梭菌肠毒素,中毒食品是低温灌肠肉制品,分析其在加工环节污染。
[Objective] To clarify the cause of 66 food poisoning patients and analyze the link of food contamination. [Methods] A detailed case-by-case survey including clinical manifestation, treatment, and diet history of all the patients was carried out. Epidemiological analysis was carried out and relevant samples were collected for testing. [Results] 66 food poisoning cases occurred in 9 counties (cities) in Shijiazhuang from August to September in 2007. The longest incubation period was 12 days, the shortest 8 hours, the average incubation period was 40 hours, and the incubation period was from 8 hours to 7 days 64 people, accounting for 97.0%, more than 7d of 2, accounting for 3.0%; the main symptoms were ptosis 41, accounting for 62.1%, blurred vision 40, accounting for 60.6%, dizziness 40, accounting for 60.6%, dysphagia 38 people, accounting for 57.6%, fatigue, 29 people, accounting for 43.9%, diplopia 26, accounting for 39.4%, tongue hard 20, accounting for 30.3%; patient readme or onset of staff members of the incidence of most of those who eat cooked meat products But the majority of patients can not remember clearly the production date of the specific manufacturer and product of the food they eat; 30 samples of food, 102 samples of patient’s serum, 40 food ingredients, Seven samples of anal swabs were tested for botulinum toxin in eight food samples (involving four manufacturers) and 37 patient sera. Botulinum toxin, which had 5 food samples, was identified as botulinum toxin type A. [Conclusion] The causative agent of 66 food poisoning patients in 9 counties (cities) and districts was Clostridium botulinum type A toxin produced by Clostridium botulinum, and the poisoned food was low temperature enema meat product. Links pollution.