一起椰毒假单胞菌酵米面亚种引起的食物中毒调查分析  

Investigation on a food poisoning incident induced by pseudomonas cocovenenans subspfarinofermentans

作　　者：刘志涛[1] 万蓉[1] 胡太芬[1] 吕韬 牟建春 普毅 

机构地区：[1]云南省疾病预防控制中心,昆明市650022 [2]红河州疾病预防控制中心 [3]个旧市疾病预防控制中心

出　　处：《职业与健康》2013年第5期582-583,共2页Occupation and Health

摘　　要：目的分析云南省红河州发生的1起因食用玉米面汤圆引起的食物中毒的发生原因,探讨预防控制措施。方法开展现场流行病学调查,并采集可疑食物和患者呕吐物进行实验室检测。结果该起事件属于点源暴露,最短潜伏期16 h,最长潜伏期27 h,潜伏期中值为23 h。一次进食200 g以上的玉米面汤圆5人,均死亡,从吃剩的玉米面汤圆中检出椰毒假单胞菌酵米面亚种。结论该起食物中毒是由于食用被椰毒假单胞菌酵米面亚种污染的玉米面汤圆所致,该起中毒事件提示有关部门应教育群众彻底改变传统的食用方式是防止类似事件发生的有效办法。[ Objective] To analyze the causes of an edible corn flour dumplings induced food poisoning incident, and explore the measures of prevention and control. [ Methods]The field epidemiological investigation was carried out,and the suspected food and patients vomit were collected for laboratory detection. [ Results] The incident occurred with point source exposure. The minimum, maximum and median latent period were 16 hours,27 hours and 23 hours, five people that consumption of above 200 g corn flour dumplings, were dead, Pseudomonas cocovenenans subspfarinofermentans was detected from leftover of corn flour dumplings. [Conclusion] This food poisoning incident is caused by pseudomonas cocovenenans subspfarinofermentans polluted corn flour dumplings, the relevant departments should strengthen the masses education to completely change the traditional eating ways to pre- vent similar events.

关 键 词：椰毒假单胞菌酵米面亚种 玉米面 食物中毒 

分 类 号：R155.3[医药卫生—营养与食品卫生学]