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目的探讨食物中毒发生的原因,预防此类食物中毒的发生。方法采用现场调查法对就餐者和食物中毒发生地点进行调查,对剩余食物、患者的呕吐物、可疑中毒食品进行现场采样,按照GB 4789.14-2014《食品卫生微生物学检验腊样芽孢杆菌检验》进行检验。结果在剩余食品黄瓜拌凉皮、凉皮、黄瓜样中均检出腊样芽孢杆菌,且每克中腊样芽孢杆菌数均≥105,其中凉皮每克3.0×10~5、黄瓜拌凉皮每克1.9×10~5、黄瓜每克1.2×10~5。结论根据流行病学、食品卫生学、实验室检验结果,证实为一起由腊样芽孢杆菌引起的食物中毒事件。
Objective To explore the causes of food poisoning and prevent the occurrence of such food poisoning. Methods On-the-spot investigation was conducted to investigate the place of diner and food poisoning. Samples of the remaining food, vomitus and suspicious poisoning food were sampled on-site and tested according to GB 4789.14-2014 “Microbiological examination of Bacillus cereus for food hygiene” test. Results In the remaining food cucumber mixed Liangpi, Liangpi, cucumber samples were detected Bacillus cereus, and the number of Bacillus cereus per gram were ≥ 105, wherein Liangpi per gram 3.0 × 10 ~ 5, cucumber mixed cold skin per gram 1.9 × 10 ~ 5, cucumber 1.2 × 10 ~ 5 per gram. Conclusions According to epidemiology, food hygiene, laboratory test results, confirmed as Bacillus cereus caused food poisoning.