一起误用亚硝酸盐引起的食物中毒调查  

Investigation on food poisoning caused by nitrite misuse

作　　者：刘聚矩[1] 邱申伟[1] 戴悦[1] 韦宁凯[1] 谢胜保 

机构地区：[1]安徽省铜陵市疾病预防控制中心公共卫生科,244000 [2]铜陵市铜官山区卫生监督所

出　　处：《职业与健康》2013年第9期1094-1095,共2页Occupation and Health

摘　　要：目的对一起小吃店误用亚硝酸盐引起食物中毒事件进行调查分析,为今后亚硝酸盐食物中毒的调查提供经验。方法开展现场卫生学、流行病学调查,对剩余可疑食物、呕吐物等标本进行实验室检测。结果共19名就餐者发病,主要症状为头晕(84.21%)、恶心、呕吐(84.21%)、发绀(73.68%)等;潜伏期中位数为30 min。实验室检测剩炒面、患者呕吐物中的亚硝酸盐含量分别为660、680 mg/kg;盐、味精、鸡精和面条汤、骨头汤的亚硝酸盐含量略高于国家标准限值。结论该起食物中毒是由小吃店误用亚硝酸盐引起的,应加强食品添加剂的监管,多渠道强化宣传教育,提高从业人员认识,预防类似事件的发生。[ Objective] To investigate and analyze the cause of the food poisoning caused by nitrite misuse in a snack bar, and pro-vide experience for prevention and control of similar public health emergencies. [ Methods] Hygiene investigation and epidemiologi-ca1 analysis were applied for survey. The remaining suspect food and vomit were collected for lab examination. [ Results ] There were 19 cases of the food poisoning, the main clinical symptoms of the patients were dizziness （ 84.21% ） , nausea and vomiting （ 84.21% } , cyanosis （73.68%）. The median incubation period was 30 minutes. Lab test results showed that the content of nitrite in the remaining food and vomit were 660 mg/kg, 680 mg/kg, respectively. The content of nitrite in salt, monosodium glutamate, chicken essence, noodle soup and bone soup were slightly higher than the national standard. [ Conclusion] The food poisoning is caused by the misuse of nitrite in snack bar. The supervision of food additives and the diversity of education should be strengthened to improve the awareness of employees of catering trade and prevent the occurrence of similar events.

关 键 词：亚硝酸盐 食物中毒 现场调查 

分 类 号：R155.3[医药卫生—营养与食品卫生学]