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目的确定甘孜藏族自治州某旅游景区一起食物中毒原因,对加强食品安全工作提出建议。方法绘制病例发病时间和潜伏期的流行曲线,开展现场流行病学调查,对可疑食物和病人呕吐物进行实验室检测。结果该起事件属于点源暴露,最短潜伏期5 min,最长潜伏期260 min,中位潜伏期25 min。可疑食物中的亚硝酸钠含量为0.83×104～1.13×104 mg/kg,2份呕吐物中的亚硝酸钠含量分别为94.7和1.65×103 mg/kg。结论该起食物中毒事件的致病因素为亚硝酸盐。
Objective To determine the cause of food poisoning in a tourist area of Ganzi Tibetan Autonomous Prefecture and to make suggestions on how to strengthen food safety. Methods The epidemic curve of onset time and incubation period of cases were drawn, epidemiological investigation was carried out in the field, and laboratory tests on suspicious food and patient vomit were carried out. Results The incident belongs to the point source exposure, the shortest incubation period of 5 min, the longest incubation period of 260 min, the median incubation period of 25 min. The content of sodium nitrite in the suspicious food was 0.83 × 104-1.13 × 104 mg / kg, and the content of sodium nitrite in the two vomit was 94.7 and 1.65 × 103 mg / kg, respectively. Conclusion The pathogen of food poisoning is nitrite.