一起副溶血性弧菌混合温和气单胞菌食物中毒的调查分析  

Invesitigation and Analysis on Mild Monad Food Intoxication Mixed with Vibrio Parahaemolyticus

作　　者：陈晓燕[1] 顾仲朝 

机构地区：[1]浙江海洋学院,舟山316004 [2]浙江省舟山市卫生监督所

出　　处：《浙江中医药大学学报》2006年第3期273-274,277,共3页Journal of Zhejiang Chinese Medical University

摘　　要：[目的]对一起未采集原因食物检验的食物中毒事件进行定性。[方法]采用描述性流行病学和病例对照研究，并通过细菌学、血清学检验和HACCP卫生学调查的方法进行调查和分析。[结果]中毒罹患率6．67％，潜伏期1．5～6．5h，中位潜伏期4．5h，就餐食品烤鸡腿危险比值比（OR）为28．33与中毒关联，检验结果为副溶血性弧菌混合温和气单胞菌混合感染，HACCP调查确定中毒原因是由于菜盆工用器具与食品的交叉污染或工作人员带菌传播。[结论]该事件是一起副溶血性弧菌混合温和气单胞菌引起的食物中毒。[Objective]To determine the nature of the food poisoning event that has not gathered the reason. [Methods] The de scriptive epidemiology and case of illness are used to conduct a contrastive study. The bacterium study, the serology examination and the HACCP hygiene investigation method will be adopted as well for investigation and analysis. [Result]The attack rate of poi soning is 6.67 %, incubation period 1.5-6.5h, center position incubation period 4.5h and the dangerous ratio of the food roasted chicken legs （OR） is 28.33, which is connected with the poison. The examination result is that the food is infected by the Vibrio parahaemolyticas to mix the Aeromonas sobria. The HACCP investigation determines that the food is poisoned by the overlapping contamination between the utensil and the food, or the dissemination of the disease carried by the staff. [Conclusion]This the food poisoning event is caused by the Vibrio parahaemolyticas to mix the Aeromonas sobria.

关 键 词：食物中毒 弧菌 副溶血性 气单胞菌 

分 类 号：R595.7[医药卫生—内科学]