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目的调查和分析一起某厂员工在餐馆聚餐引起食物中毒的原因,为预防及控制食物中毒提供科学依据。方法采用现场流行病学调查与实验室检验结果及患者临床症状相结合的综合分析方法。结果采集于某餐馆的白贝副溶血性弧菌检出率为100.0%(3/3);患者呕吐物副溶血性弧菌检出率为100.0%(8/8)、肛拭子副溶血性弧菌检出率为60.0%(3/5)。结论此次事件是一起副溶血性弧菌污染白贝引起的细菌性食物中毒。
Objective To investigate and analyze the causes of a food poisoning caused by a factory employee having dinner at a restaurant and provide a scientific basis for prevention and control of food poisoning. Methods A comprehensive analysis method combining on-site epidemiological investigation with laboratory test results and patients’ clinical symptoms was used. Results The detection rate of Vibrio parahaemolyticus was 100.0% (3/3) in a restaurant. The detection rate of Vibrio parahaemolyticus was 100.0% (8/8) The detection rate of Vibrio spp was 60.0% (3/5). Conclusion This incident is a bacterial food poisoning caused by Vibrio parahaemolyticus contamination of white shellfish.