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目的为预防和控制食物中毒而制定有效的监管对策提供依据。方法对39名患者的发病情况进行流行病学调查,食用卤鸡进行实验室检验,对结果进行综合分析。结果通过发病时间和患者所进的食物,实验室诊断确认为沙门氏菌引起的细菌性食物中毒。结论加强建筑工地食堂监管力度,完善卫生设施,加大农民工食品安全知识宣传,提高农民工食品安全意识。
Objectives To provide evidence for the development of effective regulatory measures for the prevention and control of food poisoning. Methods The epidemiological investigation of the incidence of 39 patients was conducted. The laboratory tests were conducted on the chilled chicken, and the results were analyzed comprehensively. Results The laboratory diagnosis confirmed the bacterial food poisoning caused by Salmonella through the time of onset and the foods the patients had. Conclusion Strengthen supervision of canteens in construction sites, improve sanitation facilities, increase awareness of migrant workers about food safety and increase awareness of migrant workers on food safety.