某公司一起副溶血性弧菌食物中毒调查  

An investigation of food poisoning due to Vibrio parahaemolyticus in a company

作　　者：薛慧丽 蒋希宏[2] 王健 

机构地区：[1]大连市金州新区疾病预防控制中心,辽宁大连116000 [2]大连市疾病预防控制中心,辽宁大连116000

出　　处：《中国食品卫生杂志》2016年第2期259-262,共4页Chinese Journal of Food Hygiene

摘　　要：目的查明中毒原因,及时采取有效干预措施,为类似疫情的防控工作提供科学依据。方法通过核实诊断、访谈病例和企业内搜索等方式搜索病例。应用描述流行病学手段确定暴露模式和因素。开展回顾性队列研究,分析暴露因素与发病的关联。对粪便、呕吐物和剩余食物等样品/样本进行可疑致病菌检测。结果共搜索到37例病例,回顾性队列研究显示2014年8月18日午餐鱿鱼炒青椒、凉拌豆腐卷是危险食物,在剩余食品和病人腹泻物中均检出副溶血性弧菌。结论本次食物中毒暴发是因为病人食用了被副溶血性弧菌污染的鱿鱼,豆腐卷在制作过程中存在交叉污染,加工过程未能有效杀灭细菌所致。Objective To identify the cause of poisoning,take effective intervention promptly and to provide scientific evidence to prevent and control similar epidemic diseases in the future.Methods Cases were screened by verifying diagnosis,interviewing and searching in the company.Exposure patterns and factors were identified by applying descriptive epidemiology.The corelation between the factors and diseases was analyzed through retrospective cohort study.Samples of feces,vomitus and food remains were detected.Results Retrospective cohort study indicated fried squid with green peppers and tofu roll salad for lunch on 18～（th） were suspicious for the 37 cases.Vibrio parahaemolyticus were found in both feces and food remains.Conclusion The outbreak was caused by squid contaminated by Vibrio parahaemolyticus and cross contamincation occured in the process of making tofu without adequate sterilization treatment.

关 键 词：副溶血性弧菌 食物中毒 回顾性队列 食源性疾病 

分 类 号：R155.3[医药卫生—营养与食品卫生学]