论文部分内容阅读
目的调查分析一起误服掺有药酒的杨梅白酒引起食物中毒事件的原因,为制定防控措施提供科学依据。方法使用统一的《食物中毒事件个案调查登记表》对中毒患者进行调查,对中毒现场进行卫生学调查。共采集残留食物,杨梅白酒,水样及中毒患者血液、尿液、洗胃液及肛拭子样本24份送实验室检测。结果饮用自制杨梅白酒的6人均发生中毒,罹患率100%。2份杨梅白酒样本中检出乌头碱、新乌头碱和次乌头碱,其含量分别为38.2 mg/L、0.6 mg/L和1.8 mg/L,4份患者尿样及血液标本和2份洗胃液标本均检出3种乌头生物碱成分。残留食品标本,肛拭子标本未检出致病菌。结论根据现场流行病学调查,结合临床表现和实验室结果确定该起事件为误服含乌头生物碱白酒引起的食物中毒。
Objective To investigate and analyze the causes of food poisoning caused by Yangmei Liquor misused with medicinal liquor and provide a scientific basis for making prevention and control measures. Methods A unified “case registration form for food poisoning incidents” was used to investigate the poisoned patients and conduct a hygiene survey on the poisoning scene. A total of collected residual food, bayberry liquor, water and poisoning patients with blood, urine, gastric juice and anal swab samples sent to the laboratory 24 tests. Results All six people who consumed homemade bayberry liquor were poisoned with an attack rate of 100%. The contents of aconitine, mesaconitine and hypaconitine were detected in 2 samples of Yangmei white wine, with the contents of 38.2 mg / L, 0.6 mg / L and 1.8 mg / L, respectively. The urine samples and blood samples of 4 patients Two samples of gastric lavage fluid were detected three kinds of aconite alkaloids. Residual food samples, anal swab specimens did not detect pathogens. Conclusions According to the epidemiological survey in the field, combined with the clinical manifestations and laboratory results to determine the incident was caused by accidental aconitic alkalosis liquor poisoning.