论文部分内容阅读
目的查明1起食物中毒发生的原因和危害因素,提出预防建议。方法通过查阅医生日志和员工缺勤登记表等进行病例搜索,采用统一的问卷对员工进食情况进行调查;并采集病例肛拭子、粪便和食堂留样食品进行检测;采用病例对照研究寻找可疑中毒餐次和可疑食物。结果2013年6月10日12时起,东莞市某公司36名员工陆续出现发热、呕吐、腹痛、腹泻等症状,末例病例出现在6月11日22时,流行曲线只出现一个高峰(11日5—8时);36例病例均为公司的生产员工;男15例,女21例,男女比为1∶1.4,年龄在22~38岁之间;共采集14例病例的肛拭子和3例病例的粪便,其中13例病例的肛拭子检出肠炎沙门菌,5份6月10日早餐的留样食品及3例病例的粪便均未检出肠炎沙门菌;可疑餐次及食物分析结果显示,6月10日早餐的蛋炒饭为危险食物(OR=16.08,P<0.01)。结论该事件为1起由肠炎沙门菌引起的食物中毒,原因可能是食物存放不当,及厨师加工不当,造成生熟食物交叉污染。
Objective To find out the causes and the harmful factors of a food poisoning and put forward the preventive suggestions. Methods A case search was conducted by referring to the doctor\'s diary and the employee\'s absence registration form. A unified questionnaire was used to investigate the employee\'s food intake. Samples of anal swabs, stools and canteens were collected for testing. Suspected poisoning meal was investigated by case-control study Times and suspicious food. Results At 12 o\'clock on June 10, 2013, 36 employees from a company in Dongguan City reported fever, vomiting, abdominal pain and diarrhea. The last case occurred at 22:00 on June 11, with only one peak in the epidemic curve (11 Day 5-8 hours); 36 cases were the company\'s production staff; 15 males and 21 females, male to female ratio of 1: 1.4, aged between 22 to 38 years; a total of 14 cases of anal swab And 3 cases of feces, including 13 cases of anal swab Salmonella enteritidis detected, 5 copies of June 10 breakfast food samples leftovers and 3 cases of stool samples were not detected Salmonella enteritidis; suspicious meals and Food analysis showed that the fried fried egg on June 10 was a dangerous food (OR = 16.08, P <0.01). Conclusion The incident was caused by 1 food poisoning caused by Salmonella enteritidis. The reasons may be improper storage of food and improper processing by chefs, resulting in cross-contamination of raw and cooked foods.