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目的探讨集体食物中毒的应急护理预案的制订和实施效果。方法针对2013年5-11月我市发生的4起(69例患者)食用青川鱼集体食物中毒的突发事件,我们制订了一套应急护理预案并加以实施。评估抢救护理效果、抢救时间、住院时间和患者对护理工作的满意度。结果 69例患者均得到及时、高效、有序的生理救护和心理护理,平均抢救时间为(39.7±10.8)min。平均住院时间为(2.3±1.3)d。46例患者治疗后痊愈出院,19例患者经急诊留观室治疗12~24 h后症状康复出院,4例患者住院治疗2~3 d后好转出院。抢救护理显效率93.3%,有效率9.7%,总有效率100%。患者对护理工作的满意度为100%。结论集体食物中毒应急护理预案的制订和实施,有利于急救现场的组织管理,促进急救工作的有序进行,提高抢救效果,建立良好的护患关系,值得临床应用推广。
Objective To explore the formulation and implementation of the emergency care plan for collective food poisoning. Methods In response to the emergent incident of food poisoning of Qingchuan fish in four cities (69 patients) from May to November in 2013, we formulated and implemented an emergency care plan. Evaluate the effectiveness of salvage care, salvage time, length of stay, and patient satisfaction with care. Results All the 69 patients received timely, efficient and orderly physical and psychological care. The mean time to rescue was (39.7 ± 10.8) min. The average length of stay was (2.3 ± 1.3) days. Forty-six patients were cured and discharged after treatment. Nineteen patients were discharged from the hospital after emergency room observation for 12-24 h, and four patients were discharged after hospitalization for 2-3 days. Rescue and care efficiency was 93.3%, effective rate of 9.7%, the total effective rate of 100%. Patient satisfaction with nursing work is 100%. Conclusion The formulation and implementation of emergency plan of food poisoning in collective is beneficial to the organization and management of emergency scene, to promote the orderly emergency work, improve the rescue effect and establish a good relationship between nurses and patients, worthy of promotion of clinical application.