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目的通过分析此次食物中毒,分析中毒事件原因,总结应对中毒事件的经验,为预防和科学应对此类食物中毒事件、降低危害程度提供借鉴。方法对患者的临床症状和进食情况进行流行病学调查;对卤菜加工工艺、加工及销售过程开展卫生学调查,封存原材料及在售卤菜;采集患者呕吐物、家庭剩余食物及在售卤菜送实验室检测。结果此次调查的家庭用餐4人,3人中毒,均食用了市售的卤菜,未食用者无症状。患者呕吐物检测结果为30.7 mg/kg,家庭剩余卤菜及在售卤菜检测结果为2 500.0 mg/kg~12 087.9 mg/kg。根据流行病学调查,结合临床症状和实验室检测结果,证实此次事件是一起进食亚硝酸盐含量严重超标的卤菜所致食物中毒。结论本次食物中毒确认为食用亚硝酸盐严重超标的卤菜引起,建议有关部门加强对卤菜制作的监督。
Objective To analyze the causes of poisoning incidents, analyze the experience of poisoning incidents, summarize the experience of coping with poisoning incidents, and provide references for preventing and scientifically coping with such food poisoning incidents and reducing the harm degree. Methods The epidemiological investigation of clinical symptoms and eating status of patients was carried out. Hygiene investigation was carried out on the process, processing and sales of Braised vegetables, the raw materials were sealed and the Braised vegetables were sold. The patients’ vomit, Room testing. Results The survey of family dinners 4, 3 were poisoned, are eating a commercially available Lu Cai, asymptomatic non-eaters. The test result of vomit was 30.7 mg / kg, while the remaining leftover vegetables and loach in sale were 2 500.0 mg / kg ~ 12 087.9 mg / kg. According to epidemiological investigation, combined with clinical symptoms and laboratory test results, confirmed that the incident is eating together with excessive levels of nitrite excessive food caused by Lucai. Conclusions The food poisoning was confirmed to be caused by the excessive consumption of nitrite by Lucai. It is suggested that the relevant departments should step up the supervision over the production of Lucai.