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目的调查食物中毒的原因及危险因素,提出针对性措施。方法通过现场卫生学调查及描述流行病学分析,建立可疑病因假设;采用电话问卷调查,通过回顾性队列研究验证假设。采集样品进行细菌培养检测。结果发病时间分布呈点源传播模式,潜伏期4.5~19 h。电话调查33人,其中病例22人,罹患率67%。队列分析显示:山椒木耳及凉拌耳片RR=2.8,95%CI=1.1~7.2。3例病例肛拭、3份生熟砧板刮取物及4份食品等12份样品中检出副溶血性弧菌阳性,1名病例肛拭、3份生熟砧板刮取物及2份食品中检出变形杆菌阳性。结论排除变形杆菌致病因素,这是1起由副溶血性弧菌经交叉污染引起的食物中毒。
Objective To investigate the causes of food poisoning and risk factors and put forward some measures. Methods To establish suspicious cause hypothesis through on-site hygiene survey and descriptive epidemiological analysis; to use telephone questionnaire to verify the hypothesis through retrospective cohort study. Collect samples for bacterial culture testing. Results The onset time distribution was point source mode with a latency of 4.5-19 h. 33 people were investigated by telephone, of which 22 cases were attacked at a rate of 67%. Cohort analysis showed that paracetamol was detected in 12 samples of salvia miltiorrhiza fungus and cold ear RR = 2.8, 95% CI = 1.1 ~ 7.2.3 cases of anal swab, 3 raw and cooked chopping scraps and 4 foodstuffs Vibrio positive, 1 case anal swab, 3 raw and cooked chopping scraps and 2 samples of Proteus positive. Conclusion The disease-causing factors of Proteus were excluded, which was a food poisoning caused by cross-contamination of Vibrio parahaemolyticus.