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目的为查明某小学食物中毒发生的原因,为学校今后预防食物中毒提供科学依据。方法通过与学校相关负责人座谈和现场访谈了解疫情及学校情况,采取调查问卷的方法掌握学生暴露其发病情况,实验室检测按照《食品卫生微生物学检验标准》进行判定。结果本次食物中毒罹患率2.16%,病例以恶心、呕吐、头晕、四肢乏力等症状为主,发病学生共同食用豆浆和包子均检出蜡样芽孢杆菌;1名学生肛试检出蜡样芽孢杆菌。结论该事件是食用蜡样芽孢杆菌污染豆浆和包子引起的食物中毒。
Aim To identify the causes of food poisoning in a primary school and provide a scientific basis for future prevention of food poisoning in schools. Methods The epidemic situation and school conditions were investigated through discussion with field leaders and on-site interviews with the school officials. Students were exposed to the disease by questionnaires. The laboratory tests were conducted according to the “Microbiological Standard for Food Hygiene”. Results The incidence of food poisoning was 2.16%. The patients were mainly nausea, vomiting, dizziness, weakness of the extremities and other symptoms. Bacillus cereus was detected in the pupils with the common consumption of soy milk and steamed buns. Bacillus. Conclusion The incident was food poisoning caused by contamination of soymilk and buns with Bacillus cereus.