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目的了解外送盒饭引起食物中毒发生特点,制定防治对策。方法对某企业2007年10月28日发生的食物中毒进行调查分析。结果530人一起食用外送盒饭,餐后4h30m in出现首例中毒病人,至17h30m in,止共发病28例,罹患率5.28%。该起食物中毒是由于海产品未烧熟煮透,贮存不当引起的。结论应对外送快餐加工企业实施量化分级和HACCP管理,才能有效预防此类食物中毒的发生。
OBJECTIVE To understand the characteristics of food poisoning caused by delivery of lunchboxes and to develop control measures. Methods A food poisoning occurred on October 28, 2007 in a certain enterprise was investigated. The results of 530 people with food delivery lunch, 4h30m in postprandial poisoning patients first appeared, to 17h30m in, only a total of 28 cases of attack, the attack rate of 5.28%. The food poisoning is due to unsoiled seafood cooked, improper storage caused. Conclusion In order to effectively prevent the occurrence of such food poisoning, we should carry out quantitative grading and HACCP management in the delivery of fast food processing enterprises.