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目的对一起由蜡样芽胞杆菌引起的食物中毒的发生原因进行调查,预防此类食物中毒的发生。方法根据食物中毒调查及处理原则,对就餐人员进行流行病学调查,对患者呕吐物、排泄物及可疑食品进行致病菌分离培养实验。结果本次食物中毒是一起由蜡样芽胞杆菌引起的食物中毒事件。结论只有加强对小型餐饮行业的食品卫生管理工作,才能预防和减少食物中毒的发生。
Objective To investigate the causes of food poisoning caused by Bacillus cereus and prevent the occurrence of such food poisoning. Methods According to the principles of food poisoning investigation and treatment, the epidemiological investigation was carried out on the dining staff and pathogenic bacteria were isolated and cultured from patients’ vomitus, excrement and suspicious food. The results of this food poisoning is caused by Bacillus cereus caused by food poisoning. Conclusion Only by strengthening the food hygiene management of small catering industry can we prevent and reduce food poisoning.