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目的调查这起细菌性痢疾暴发的特点和原因,为采取相应控制措施提供依据。方法建立病例定义,进行个案调查,描述病例的三间分布特点,并对疾病流行的地点开展卫生学调查,寻找疾病暴发的原因。结果在约350就餐人员中有41人发病,罹患率为11.71%。水源水菌落总数严重超标,并检出耐热大肠菌群和大肠埃希氏菌,患者肛拭子检出福氏志贺菌。结论此次是一起由水源与食源混合传播的福氏志贺菌细菌性痢疾暴发。
Objective To investigate the characteristics and causes of this outbreak of bacillary dysentery and provide the basis for taking corresponding control measures. Methods To establish case definitions, conduct case studies, describe the three distributional characteristics of cases, conduct hygiene surveys on the prevalence of the disease and find out the causes of disease outbreaks. As a result, 41 out of about 350 foodies were affected, with an attack rate of 11.71%. The total number of water-source bacteria seriously exceeded the standard, and the heat-resistant coliform bacteria and Escherichia coli were detected. The patient’s anal swab was detected by Shigella flexneri. Conclusion This is a Shigella flexneri dysentery outbreak that is mixed with water and food sources.