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目的查明一起旅游者食物中毒发生原因,提出预防和控制措施,保障人们的身体健康。方法流行病学和现场卫生学调查,临床表现分析和相应的样品检测。结果从患者的肛拭子、厨房的涂抹拭子(刀、砧板、抹布)和腌卤血蚶中检出生物学特性一致的副溶血性弧菌。结论这是一起食用被副溶血性弧菌污染的海产品而引起的旅游者食物中毒事件。因此加强对餐饮行业及从业人员的卫生监督和培训,引导旅游者选择卫生条件好的餐饮单位以及正确的饮食方法,是减少类似食物中毒事件的关键。
Objective To identify the causes of food poisoning among tourists, put forward preventive and control measures to protect people’s health. Methods Epidemiology and on-site hygiene surveys, clinical manifestations and corresponding sample testing. Results Vibrio parahaemolyticus with the same biological characteristics was detected from the patient’s anal swabs, kitchen swabs (knives, chopping boards, rags) and marinated halibutches. Conclusion This is a food poisoning incident caused by eating seaweed contaminated with Vibrio parahaemolyticus. Therefore, strengthening the health supervision and training of catering industry and practitioners and guiding tourists to choose healthy catering units and proper eating and drinking methods is the key to reducing similar food poisoning incidents.