摘要
目的了解重庆市一起某餐饮公司供应的午餐导致食物中毒的原因,查明引起食物中毒的致病因子,防止此类事件再次发生。方法采用现场流行病学方法、卫生学调查、实验室检测方法进行分析。结果发病27例,罹患率为5.92%。病例表现为头晕、不同程度的呕吐(2~9次不等)、恶心、腹痛、乏力等症状。首例病例于3月28日12:30发病,末例于3月28日18:00发病。最短潜伏期1 h、最长潜伏期6 h,平均2.5 h。男女性别比1∶1.7,年龄17~50岁。病例分散在重庆主城的不同区域。可能中毒原因是刀豆加工不彻底。病例对照分析结果显示,96.30%(26/27)的病例和10.81%(4/37)的对照组食用过炝炒刀豆(OR=214.50,95%CI:22.59~2 036.69)。实验室检测结果显示酸萝卜老鸭汤中检出蜡样芽孢杆菌,其余样品检测结果均为"未检出"。结论该起食物中毒事件是由未煮熟刀豆引起的,加强预防刀豆引起的食物中毒,关键在于加强对从业人员的卫生知识培训,提高餐饮业自身管理水平及从业人员食品卫生安全意识。
Objective To understand the causes of food poisoning caused by lunch provided by a catering company in Chongqing, to ascertain the pathogenic factors causin food poisoning, and to prevent such incidents from reoccurring.Methods The methods involving on-site epidemiology, hygienic investigation, and laboratory testing were used for analysis.Results There were 27 cases of morbidity with the incidence rate in 5.92%.The cases showed dizziness, vomiting in different degrees(2-9 times),nausea, abdominal pain, fatigue and other symptoms.The first case was attacked at 12:30,March 28,and the last case was attacked at 18:00,March 28.The minimum and maximum incubation period was 1 hour and 6 hours respectively with an average of 2.5 hours.The sex ratio between men and women was 1∶1.7,aged 17-50 years.Cases were scattered in different areas of the main city of Chongqing.Possible cause might be the processing of concanavalin was incompletely proceeded.The results of case-control analysis showed that 96.30%(26/27) of cases and 10.81%(4/37) of patients in the control group had fried concanavalin(OR=214.50,95%CI:22.59-2 036.69).The laboratory test results showed that Bacillus cereus was detected in sour radish mature duck soup, and the test results of other samples were “not detected”.Conclusion The food poisoning incident is caused by uncooked concanavali beans.The key to strengthen the prevention of food poisoning causes by concanavalina lies in strengthening the hygiene knowledge training for practitioners and improving the self-management of the catering industry level as well as employees’ awareness of food hygiene and safety.
作者
代素娥
魏科
邓鹏
刘晓
李迎丽
谭斌
DAI Su-e;WEI Ke;DENG Peng;LIU Xiao;LI Ying-li;TAN Bin(School of Public Health and Management,Chongqing Medical University,Chongqing 400016,China)
出处
《医学动物防制》
2022年第4期402-404,408,共4页
Journal of Medical Pest Control
基金
重庆市自然科学基金(cstc2020jcyj-msxmX0540)。
关键词
刀豆
蜡样芽孢杆菌
食物中毒
病例对照
危险因素
调查
分析
Concanavalin
Bacillus cereus
Food poisoning
Case-control
Fisk factor
Investigation
Analysis
