食用苦葫芦瓜致食物中毒流行病学分析

发布时间：2018-06-12 19:08

本文选题：苦葫芦瓜 + 中毒　；参考：《中国公共卫生管理》2016年06期

【摘要】：目的通过对一起农村敬老院食用苦葫芦瓜引起食物中毒调查,分析中毒原因,为今后应对食物中毒事件提供借鉴。方法对流行病学调查资料、临床表现、现场卫生学调查、实验室检验结果及应对处置情况进行综合分析。结果此次共有38名老人中毒,中毒率72.5%。症状表现为恶心占71.05%、呕吐占65.78%、腹泻占47.37%、头痛占42.11%、腹痛占31.58%、四肢无力占10.52%。采集的样品检验沙门氏菌、金黄色葡萄球菌、副溶血性弧菌、志贺氏菌、变形杆菌、致病性大肠杆菌、蜡样芽孢杆菌均为阴性。经分析确认系一起由苦葫芦毒素导致食物中毒事件。结论餐饮从业人员食品安全知识匮乏,食品卫生监督存在薄弱环节,应进一步开展卫生宣传教育,加强饮食行业卫生管理,遏制食物中毒事件发生。
[Abstract]:Objective to investigate the food poisoning caused by the consumption of gourd in a rural residential care home, analyze the causes of poisoning, and provide reference for the food poisoning in the future. Methods Epidemiological data, clinical manifestation, field hygiene investigation, laboratory results and disposal were analyzed. Results A total of 38 elderly people were poisoned, and the poisoning rate was 72.5%. The symptoms included nausea (71.05%), vomiting (65.78), diarrhea (47.37), headache (42.11), abdominal pain (31.58), weakness of limbs (10.52). Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus, Shigella, Proteus, pathogenic Escherichia coli, Bacillus cereus were negative. By analysis, it was confirmed that food poisoning was caused by hyacinth toxin. Conclusion Food safety knowledge of catering workers is deficient and food hygiene supervision is weak. It is necessary to further carry out hygiene propaganda and education, strengthen health management in catering industry, and curb food poisoning incidents.
【作者单位】：江西省樟树市疾病预防控制中心;
【分类号】：R155.3

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