一起由金黄色葡萄球菌引起的食物中毒事件调查  

Investigation of a Case of Food Poisoning Caused by Staphylococcus Aureus

作　　者：孙晓冰[1] 艾丽艳[1] 巴蕾[1] 单志兰[1] 于杰[2] 

机构地区：[1]北京市朝阳区疾病预防控制中心,100021 [2]北京市朝阳区卫生局卫生监督所

出　　处：《职业与健康》2008年第13期1268-1269,共2页Occupation and Health

摘　　要：目的了解和分析食物中毒的原因,为预防及控制食物中毒提供依据。方法利用"食物中毒事故个案调查登记表"进行流行病学分析并结合实验室检测结果及临床表现进行判断。结果工用具涂抹致病菌检出率为42.9%,餐厅食品摆放区域致病菌检出率为100%,剩余食品致病菌检出率为50.0%,呕吐物中致病菌检出率为33.3%。结论该次事件是由于金黄色葡萄球菌污染了加工用具、食品造成了进食者食用后发生的食物中毒。[ Objective ] To investigate and analyze the causes of food poisonings and provide evidence for the prevention and control of food poisonings. [ Methods ] Registration Form of Individual Food Poisonings was used to conduct epidemiological analysis ; assessment was made on the laboratory detection result and the clinical manifestation. [ Results] The detection rate of pathogenic bacteria in the appliances, catering food display area, the residual foods and the vomit were 42.9 %, 100%, 50.0 % and 33.3% respectively. [ Conclusion] This incident was caused by staphylococcus aureus that contaminated the processing appliances and food.

关 键 词：金黄色葡萄球菌 食物中毒 潜伏期 

分 类 号：R155.3[医药卫生—营养与食品卫生学]