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目的了解一起婚宴导致的食物中毒事件流行病学病因。方法采用面对面访谈方式,对1月12日晚和1月13日中午在同庆楼庐州府就餐后发生腹泻(3次/天)、呕吐、恶心症状之一的共74人进行了个案流行病学调查。选取其中的45名病人作为病例组,同餐未发病的38人作为对照组,开展病例对照研究。应用分层分析方法检测因素间的交互作用,分析导致该事件的危险因素。采用细菌学培养和脉冲场凝胶电泳(PFGE)对采集标本进行检测。结果咸蛋黄焗肉蟹病例组与对照组比较χ2=28.64,P<0.01,OR=29.56,95%CI(6.23~140.29);还存在剂量-反应关系,经趋势分析,趋势χ2=8.48,P<0.05。4例病人大便样及1份原材料生海蟹样本检出副溶血性弧菌,PFGF检测4株菌源于同一克隆。结论此次事件是由副溶血性弧菌引起的食物中毒,可疑食物是咸蛋黄焗肉蟹,事件发生原因为加工不当。
Objective To understand the epidemiological etiology of food poisoning incidents caused by a wedding. Methods Using face-to-face interviews, a total of 74 cases of diarrhea (3 times / day), vomiting and nausea occurred at noon on January 12 and noon on January 13 after eating in Luzhou House, Tongqing Lou. Surveying. Forty-five patients were selected as the case group and 38 without the same meal as control group. Case-control studies were conducted. Stratified analysis was used to examine the interaction between the factors and analyze the risk factors that led to the event. Bacteria culture and pulsed-field gel electrophoresis (PFGE) were used to detect the collected samples. Results The salted egg yolk baked crab case group compared with the control group χ2 = 28.64, P <0.01, OR = 29.56,95% CI (6.23 ~ 140.29); there is dose-response relationship trend trend χ2 = 8.48, P <0.05.4 stool samples of patients and 1 raw raw crab samples were detected Vibrio parahaemolyticus, PFGF test 4 strains derived from the same clone. Conclusion The incident was caused by Vibrio parahaemolyticus food poisoning, suspicious food is salted egg yolk baked crab, the incident occurred because of improper processing.