目的调查某学校学生发生食物中毒的原因,采取有效措施避免类似事件的发生。方法采用现场调查和实验室检测的方法。结果根据患者的临床表现、流行病学史、流行病特征以及实验室的检测结果,判断本次发病为蜡样芽孢杆菌引起的食物中毒。结论高温天气要特别加强食品卫生的监督管理,剩饭等食品只能在低温短时间存放,并在食用前彻底加热煮沸,以预防类似食物中毒事件的发生。 Objective To investigate the causes of food poisoning in a school student and take effective measures to avoid the occurrence of similar incidents. Methods Methods of field investigation and laboratory testing were used. Results The incidence of food poisoning caused by Bacillus cereus was judged according to the patient’s clinical manifestations, epidemiological history, epidemiological characteristics and laboratory test results. Conclusion High-temperature weather should be particularly strengthened supervision and management of food hygiene, leftovers and other foods can only be stored at low temperature for a short time, and thoroughly heated before eating boiled to prevent similar food poisoning incidents.