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目的:了解生豆浆导致中毒的原理。方法:根据餐饮业日常卫生监督管理办法和食物中毒流行病学调查方法,逐一填写现场监督检查笔录、询问笔录、监督意见书及食物中毒个案调查表、报告登记表,初步推定可疑食物,并现场采集中毒客人剩余豆浆进行化验检测分析。结果:经过对症用药治疗后全部康复。而豆浆加热时间偏短,经尿酶反应呈强阳性,说明该起食物中毒是由酒店供给未煮熟的豆浆所致。结论:调查结果显示,这是一起典型的生豆浆所致食物中毒事件。
Objective: To understand the principle of raw milk lead to poisoning. Methods: According to the routine health supervision and management of catering industry and food poisoning epidemiological survey methods, one by one on-site supervision and inspection transcripts, interrogation transcripts, supervision submissions and food poisoning case questionnaire, report registration form, preliminary suspicious suspicious food, and on-site Collection poisoning guests remaining soy milk for laboratory test analysis. Results: After symptomatic treatment of all recovered. The milk heating time is short, the urease reaction was strongly positive, indicating that the food poisoning is caused by the hotel supplies uncooked soy milk. Conclusion: The survey results show that this is a typical food poisoning caused by soy milk.