论文部分内容阅读
目的通过对玛沁县某小学一起学生营养餐引起食物中毒事件的调查分析,查明事件发生的原因,为学生营养餐的科学监管提供依据。方法通过现场流行病学调查及采集学生营养餐剩余食物、患病学生粪便标本进行检测。结果共有25名学生发病,罹患率为3.51%,平均潜伏期1 h,主要症状为呕吐、腹痛、腹泻;经流行病学调查发现某公司生产的学生营养餐蛋黄味注心蛋芯饼为引起中毒的可疑食品,同时在该蛋黄味注心蛋芯饼中检出金黄色葡萄球菌及其D型肠毒素,同时在学生粪便标本中检出金黄色葡萄球菌及同型肠毒素。结论经现场流行病学调查、病例临床表现及实验室检测结果,确定食物污染金黄色葡萄球菌是本次事件的主要原因。
Objective To investigate and analyze the food poisoning caused by the nutritional meal of a student in a primary school in Maqin County to find out the causes of the incident and provide the basis for the scientific supervision of students’ nutrition meal. Methods Through field epidemiological investigation and collection of students’ nutrition meal surplus food, diseased students stool specimens were detected. Results A total of 25 students were diagnosed as having an attack rate of 3.51% with an average incubation period of 1 h. The main symptoms were vomiting, abdominal pain and diarrhea. Epidemiological investigation revealed that a company producing nutritious meals with egg yolk flavored heart- Of the suspicious foods, at the same time in the egg yolk heart-shaped egg cake core detection of Staphylococcus aureus and D-type enterotoxin, at the same time in the stool specimens of students were detected Staphylococcus aureus and the same type enterotoxins. Conclusion According to the field epidemiological investigation, clinical manifestations and laboratory test results, it is the main reason for this incident to confirm the contamination of Staphylococcus aureus by food.