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目的 2014年3月19日顺义区某工地食堂,多人午餐后短时间内陆续出现胃部灼烧感、恶心、呕吐等症状到医疗机构就诊。顺义区疾病预防控制中心应急人员为查明致病原因,控制疾病发展,减小疾病造成的危害,开展流行病学调查工作。方法运用描述性流行病学方法,结合食品卫生学调查和实验室检验对致病原因进行调查,同时开展溯源调查。结果调查显示患者临床症状主要为恶心、呕吐、头晕、胃部灼烧感,潜伏期为18 min,符合化学性物质造成中毒的特征;19日午餐为可疑餐次;厨师午餐制作前5道菜所用“盐”状白色粉末为引起本次中毒可疑物质;对白色粉末化学成分进行分析为氟硅酸镁。结论本次事故是一起厨师误将工业化学品当食盐引起的食物中毒,中毒人数32人。
Objective March 19, 2014 Shunyi District, a construction site canteen, many people after a short period of time after another stomach burning sensation, nausea, vomiting and other symptoms to the medical institutions. Shunyi District Center for Disease Control and Prevention emergency personnel to identify the cause of the disease, control disease development, reduce the harm caused by the disease, carry out epidemiological investigations. Methods Descriptive epidemiological methods were used in combination with food hygiene and laboratory tests to investigate the cause of the disease and at the same time carry out a traceability investigation. Results The survey showed that the main clinical symptoms of patients were nausea, vomiting, dizziness, stomach burning sensation, incubation period of 18 min, in line with the characteristics of poisoning caused by chemical substances; 19 lunch suspicious meals; chef lunch 5 dishes “Salt ” white powder to cause the poisoning of suspicious substances; white powder chemical composition analysis of magnesium silicate. Conclusion This incident was caused by a cook mistakenly poisoning industrial chemicals as salt, with 32 poisoned people.