一起由芝麻酱蘸料引起的都柏林沙门氏菌食物中毒流行病学调查  

An epidemiological survey of food poisoning in Dublin Salmonella caused by sesame paste

作　　者：国红娟 王春艳[1] 祖文刚[1] 左志平[1] 杜文标 

机构地区：[1]保定市疾病预防控制中心,河北071000

出　　处：《医学动物防制》2018年第1期77-79,共3页Journal of Medical Pest Control

基　　金：河北省卫生计生委重点科技研究计划(20150447)

摘　　要：目的对一起因食用芝麻酱蘸料引起的都柏林沙门氏菌食物中毒事件进行调查分析,探讨预防控制措施。方法开展流行病学和现场卫生学调查,依据GB 4789.4-2010《食品微生物学检验沙门氏菌检验》对病人粪便、可疑食物等标本进行实验室检测。结果病人的主要临床症状是发热、恶心、呕吐、腹痛、腹泻,平均潜伏期12 h。63例病人有共同暴露史,从采集的14份粪便和1份剩余芝麻酱蘸料中检出相同血清型的都柏林沙门氏菌。结论加强对餐饮单位食品卫生的监督管理,加强从业人员食品安全培训,健全各项规章制度,强化规范操作意识,是减少食物中毒的有效手段。Objective Investigate and analyze the Dublin Salmonella bromatoxism events which caused by eating sesame paste seasoning,explore preventive and control easures. Methods Carry out the epidemiology,the scene of hygiene investigations,according to ＂The Food microbiology test and The Salmonella tests（ GB 4789. 4 2010） ＂,test pecimens such as suspicious foods and patients＇ feces in the laboratory. Results The main clinical symptoms were fever,nausea,vomiting,abdominal pain,diarrhea,the average incubation period is 12 hours,63 patients had the same epidemiological history of exposure. Obtain the same Salmonella serotype of Dublin through the detection of patients ＇feces pecimens and 1 remaining sesame paste seasoning specimens. Conclusion Strengthen upervision and management of hygiene in the catering industry,strengthen food safety training of the employees,perfect rules and regulations,strengthen consciousness of standard operation,these are all efficacious methods for reducing the bromatoxism.

关 键 词：芝麻酱蘸料 沙门氏菌 食物中毒 调查分析 

分 类 号：R516.2[医药卫生—内科学]