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目的查明某小学食堂一起食物中毒事件的原因,防止类似事件发生。方法对事件发生的经过进行现场流行病学及卫生学调查,采集样品做病原学检测。结果共有7名学生中毒,罹患率6.2%。结合现场调查和实验室检测结果,确定是一起因进食未煮熟透的四季豆而引起中毒。结论应加强学校食堂从业人员预防食物中毒卫生知识的培训,向师生宣传预防各种食物中毒的基本常识,预防食物中毒事件的发生。
Objective To identify the cause of a food poisoning incident in a primary school canteen to prevent similar incidents. Methods Epidemiology and hygiene investigation were conducted on the scene of the incident, and samples were collected for etiological testing. Results A total of seven students were poisoned with an attack rate of 6.2%. Combined with on-site investigation and laboratory test results, it is determined to be due to eating poisonous green beans caused by eating uncooked. Conclusion The training of school cafeteria practitioners on hygiene knowledge of food poisoning should be strengthened, the basic common sense of prevention of various food poisoning should be publicized to teachers and students, and the occurrence of food poisoning should be prevented.