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目的调查济南市平阴县某小学一起食物中毒事件的疫情规模、致病因子,为防止食物中毒事件再次发生提出建议和积累经验。方法按照病例定义开展病例搜索,采用描述流行病学方法分析事件特征并找出病因线索,应用病例对照研究分析危险因素。结果共搜索到26例病例,主要临床表现为上腹部及脐周阵发性疼痛或隐痛(96.15%)、恶心(80.76%)和呕吐(30.77%),此外还有腹泻(23.08%)和发热(7.69%)。潜伏期最短0.3 h,最长5.3 h,平均1.5 h。病例对照研究表明本次事件的可疑食物为土豆炖鸡肉(OR=6.71,P=0.00)。同批次冷冻鸡肉检出挥发性盐基氮(19.29 mg/100 g)。结论该起食物中毒事件是由食用变质鸡肉引起。要加强学校等集体单位的食品安全管理,确保食品采购、加工、供应、贮存等关键环节安全。
Objective To investigate the epidemic situation and pathogenic factors of a food poisoning incident in a primary school in Pingyin County, Jinan City, so as to make recommendations and gain experience to prevent food poisoning from happening again. Methods According to the definition of cases, the case search was conducted. Epidemiological methods were used to analyze the characteristics of the events and identify the etiology cues. Case-control studies were conducted to analyze the risk factors. Results A total of 26 cases were found. The main clinical manifestations were paroxysmal or painful upper abdomen and umbilical cord (96.15%), nausea (80.76%) and vomiting (30.77%), diarrhea (23.08%) and fever (7.69%). The shortest incubation period of 0.3 h, the longest 5.3 h, an average of 1.5 h. Case-control studies show that the suspicious food for this incident is potato stewed chicken (OR = 6.71, P = 0.00). The same batch of frozen chicken was detected volatile basic nitrogen (19.29 mg / 100 g). Conclusion The food poisoning is caused by the deterioration of chicken meat. To strengthen the school and other collective units of food safety management, to ensure food procurement, processing, supply, storage and other key aspects of safety.