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目的:通过流行病学调查和实验室检测结果分析食物中毒原因。方法:参照GB/T4789-2003方法对病人肛拭子、剩余食物、剩余加工原料进行病原菌检测,对检出的沙门菌作血清学分型。结果:8份病人标本中检出7份存在沙门菌,另从剩余食物(饺子)和剩余加工原料(绞好的猪肉料)中检出沙门菌。结论:本次食物中毒是由沙门菌污染生猪肉病人购买后用该污染猪肉加工成饺子之后又食用未煮熟、煮透的饺子而引起的。
Objective: To analyze the causes of food poisoning through epidemiological investigation and laboratory test results. Methods: According to the method of GB / T4789-2003, the pathogen was detected in the patient’s anal swab, the remaining food and the remaining raw materials. Serological typing of Salmonella detected was performed. Results: Salmonella was detected in 7 of the 8 samples of patients and Salmonella was detected in the remaining food (dumplings) and the remaining raw material (strained pork material). Conclusion: The food poisoning is caused by the unboiled, cooked dumplings consumed after the contaminated pork is processed into dumplings by Salmonella-contaminated pork patients.