一起沙门氏菌引起的自助餐食物中毒案例分析  

A food poisoning case with buffet by Salmonella enteritidis

作　　者：陈凤格[1] 冯冬颖 赵伟[1] 宋杰[1] 范尉尉[1] 白萍[1] 杨军[1] 

机构地区：[1]石家庄市疾病预防控制中心,河北石家庄050011

出　　处：《现代预防医学》2016年第19期3609-3610,3619,共3页Modern Preventive Medicine

摘　　要：目的对一起食物中毒事件进行流行病学调查分析和病原菌检验以确定引起本次食物中毒的原因,为今后预防食物中毒事件的发生提供数据参考。方法采用现场流行病学调查和实验室检验相结合的方法。结果共同就餐者216人,发病者26人,发病率为9.96%,根据患者临床表现、潜伏期、现场卫生状况、流行病学特点及实验室检验结果,确定此次食物中毒病原体为沙门氏菌,中毒原因是食用了被沙门氏菌污染的食物。结论引起本次食物中毒的原因是多方面的,今后应加强食品卫生管理和宣传教育,提高对食源性疾病的监控能力,广泛宣传食物中毒的危害和预防知识,避免类似事件再次发生。Objective To determine the pathogenic factor and provide data basis for preventing food poisoning in the future through epidemiologieal investigation and pathogen test for a suspected food poisoning event. Methods The combination of field epidemiological investigation and laboratory testing method were adopted. Results There were 216 people who ate together,and 26 of them attacked. The incidence rate was 9.96%. Through combining the epidemiological survey, clinical symptoms, and the laboratory test, the results showed that the pathogens of the food poisoning were salmonella enteritidis, and the reason of poisoning was eating the contaminated food. Conclusion There were several reasons for this food poisoning case. The management and public education of food hygiene should be strengthened, the skill of control foodborne disease should be improved, and the harm and prevention of food poisoning should be widely publicized to prevent similar incidents happening again.

关 键 词：案例分析 食物中毒 沙门氏菌 

分 类 号：R195[医药卫生—卫生统计学]