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目的查明某起食物中毒事件原因,理清责任单位,为今后类似事件的调查处置提供参考。方法收集21名食物中毒病例及22名未发病人员资料,使用《食物中毒个案调查表》进行72h进餐史回顾调查,采集供餐公司留样食品进行微生物学检测。结果经流行病学分析,B公司存在事故责任(χ2=8.411,P=0.004),其供应的菜谱中有两样为危险因素(χ21=8.384,P1=0.004;χ22=4.240,P2=0.039),且在相应留样食品中检出副溶血性弧菌,两者结果相一致。结论该起联合供餐所致细菌性食物中毒肇事单位是B公司,中毒原因疑似加工不当致副溶血性弧菌污染引起的。
Objective To find out the causes of some food poisoning incidents and clarify the responsible units so as to provide reference for the investigation and disposal of similar incidents in the future. Methods A total of 21 cases of food poisoning and 22 uninvolved persons were collected. The “Food poisoning case survey” was used to investigate the 72-hour food intake and the samples taken by food companies were collected for microbiological tests. Results According to the epidemiological analysis, Company B was responsible for the accident (χ2 = 8.411, P = 0.004). There were two risk factors in the food supply spectrum (χ21 = 8.384, P1 = 0.004; χ22 = 4.240, P2 = 0.039) Vibrio parahaemolyticus was detected in the corresponding sample-preserved food, and the results were consistent. Conclusion The combined feeding caused by bacterial food poisoning unit B company suspected of improper processing caused by Vibrio parahaemolyticus contamination.