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目的通过调查一起食物中毒事故,查明事故发生的原因,为防止此类事故的发生,提出科学、有效的措施。方法通过对临床病例开展流行病学调查,对加工场所进行卫生学勘察,结合有关标准,分析事故发生的原因。结果 9月6日某单位职工220人在该单位进食某餐饮公司提供的午餐,进餐后1h,陆续有职工出现不同程度的头痛、头晕、恶心、呕吐、皮肤潮红、荨麻疹等症状,16人发病,罹患率为7.27%,无危重和死亡病例。结论该事件为食用不新鲜的鲐鲅鱼引起的组胺食物中毒;海产鱼中的青皮鱼类体内含有组氨酸,此类鱼腐败时易产生组胺;为了预防此类事故的发生,应加强监管,禁止销售腐败变质易产生组胺的鱼类,做好宣传工作,引导正确的烹调方法。
Objective To investigate the causes of accidents by investigating a food poisoning accident and put forward scientific and effective measures to prevent the occurrence of such accidents. Methods The epidemiological investigation of clinical cases was carried out, the hygiene investigation of the processing sites was conducted, and the causes of accidents were analyzed with the relevant standards. Results On Sept. 6, 220 employees of a unit in this unit consumed lunch provided by a catering company. After meal 1 hour, workers successively experienced various degrees of headache, dizziness, nausea, vomiting, skin flushing, hives and other symptoms. Sixteen The incidence of attack rate was 7.27%, no critically ill and deaths. Conclusions This event is caused by the consumption of histamine food poisoning caused by the consumption of fresh snapper fish. The fish in the marine fish contain the histidine in the body, which is prone to produce histamine when decayed. In order to prevent such accidents, Strengthen supervision and prohibit the sale of spoilage and easy to produce histamine fish, good publicity work, and guide the correct cooking methods.