简阳市某酒店1起副溶血性弧菌食物中毒的流行病学调查  

Epidemiological Investigation of A Case of Food Poisoning Caused by Vibro Parahaemolyticus in A Hotel in Jianyang City

作　　者：覃芳葵 吴朝学[3] 宋阳[3] 邓涛[1] 张丽君 李杰 QIN Fangkui;WU Chaoxue;SONG Yang;DENG Tao;ZHANG Lijun;LI Jie(Sichuan Field Epidemiology Training Program,Chengdu 610041,Sichuan Province,China;Chengdu Center For Disease Control And Prevention,Chengdu 610041,Sichuan Province,China;Sichuan Center For Disease Control And Prevention,Chengdu 610041,Sichuan Province,China;Jianyang Center For Disease Control And Prevention,Jianyang 641400,Sichuan Province,China)

机构地区：[1]四川省现场流行病培训项目,成都610041 [2]成都市疾病预防控制中心,成都610041 [3]四川省疾病预防控制中心,成都610041 [4]简阳市疾病预防控制中心,四川简阳641400

出　　处：《预防医学情报杂志》2019年第9期1053-1056,1063,共5页Journal of Preventive Medicine Information

摘　　要：目的查找简阳市某酒店1起食物中毒事件的致病因子和可疑污染环节,提出有效的控制建议。方法通过现场流行病学调查和实验室检测分析事件发生原因和致病因子。结果搜索到病例74例,临床症状以腹痛、腹泻、恶心、呕吐为主。3名病例肛拭样、留样食品私房熏鱼和凉拌猪耳朵共5件样品PCR检测副溶血性弧菌阳性,凉拌猪耳朵、荷兰豆拌豆干、口口脆共3件样品细菌培养副溶血性弧菌阳性。调查发现酒店未配备食品加工器具消毒设施、食品盛装容器洗消不规范和热菜间存在盛装容器生熟交叉污染的问题。结论本次事件为1起由副溶血性弧菌引起的食物中毒,可能污染途径为生熟交叉污染,建议餐饮机构增强主体责任意识,提升食品加工质量控制能力,防止类似事件再次发生。Objective To identify the pathogenic factors and suspected contamination links of a food poisoning incident in a hotel in Jianyang City, and put forward effective control suggestions.Methods The causes and pathogenic factors were analyzed by field epidemiological investigation and laboratory test. Results Seventy four patients were identified, and the clinical symptoms mainly included abdominal pain, diarrhea, nausea and vomiting. Five samples were positive for Vibrio parahaemolyticus by PCR, and three were positive for Vibrio parahaemolyticus by bacterial culture. In the investigation it was found that the hotel has not been equipped with disinfection facilities for food processing, the food containers were not properly cleaned and there were cross-contamination problems among containers for cooked and raw food in the hot dish room. Conclusion This incident was a case of food poisoning caused by Vibrio parahaemolyticus, and the possible contamination route was cross contamination. It is suggested that catering service providers should enhance the awareness of main body responsibility and improve the ability of food processing quality control to prevent occurrence of similar problems.

关 键 词：副溶血性弧菌 食物中毒 流行病学调查 

分 类 号：R155.3[医药卫生—营养与食品卫生学]