摘要
目的明确食物中毒的诊断,分析引起食物中毒的原因,追溯具体污染食物及来源。方法运用现场流行病学调查和现场卫生学调查方法对中毒事件进行现场研究,通过综合分析患者的临床表现和实验室检查结果,探寻中毒事件的发生原因。结果该中毒事件中共有7000人就餐,65人发病,罹患率为0.93%,潜伏期中位数为29h。结论根据流行病学分析结果及实验室检查结果,可以认为这是一起沙门氏菌污染食物引起的食物中毒事件,具体污染食物为蒸蛋饺。
Objective To clarify the diagnosis of food poisoning,analyze the causes of food poisoning,and trace the specific contaminated food and its source.Methods On-site epidemiological and hygiene investigations were carried out during the poisoning events.The clinical manifestations and laboratory examinations of the patients were assessed,and the causes of the poisoning events were comprehensively analyzed.Results The food poisoning event occurred in 65 people,with an incidence of 0.93%and a median incubation period of 29 hours.Conclusion Based on the results of epidemiological analysis and laboratory tests,it can be considered that this was a poisoning event caused by salmonella contaminated food.The specific contaminated food was steamed egg dumplings.
作者
魏科
郝永东
Wei Ke;Hao Yongdong(Yubei District Center for Disease Control and Prevention of Chongqing City,Chongqing 401120,China)
出处
《保健医学研究与实践》
2020年第4期19-22,共4页
Health Medicine Research and Practice
关键词
沙门氏菌
发热
食物中毒
调查
重庆
Salmonella
Fever
Food poisoning
Investigation
Chongqing
