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目的调查1起食物中毒事件,查找原因,为针对性防控提供依据,为处理类似食物中毒提供借鉴和参考。方法制定病例定义,并进行流行病学调查。采集病例的呕吐物、粪便、肛试子、从业人员手及肛试子、食品制作环境以及可疑食物样品等,检测可疑病原体。结果共发生35例病例,罹患率为11.40%,病例平均潜伏期为18 h,无病例死亡。在采集的49份样本中,12份检出变形杆菌,阳性率24.49%(12/49)。生化鉴定为普通变形杆菌。结论本次食物中毒是由食用被普通变形杆菌污染的豆制品引起。
Objective To investigate a case of food poisoning and find out the reasons for the prevention and control to provide a basis for the treatment of similar food poisoning provide reference and reference. Methods Develop case definitions and conduct epidemiological investigations. Suspected pathogens were detected by collecting vomitus, stool, anal test, practitioners’ hands and anal test, food preparation environment and suspicious food samples. Results A total of 35 cases occurred, the attack rate was 11.40%, the average incubation period was 18 h, no case of death. Of the 49 samples collected, 12 were detected Proteus, the positive rate of 24.49% (12/49). Biochemical identification of Proteus vulgaris. Conclusion The food poisoning is caused by eating soy products contaminated with common Proteus.