一起蜡样芽孢杆菌引起食物中毒事件的调查分析  

Investigation on a food poisoning accident caused by Bacillus cereus

作　　者：徐夷[1] 洪世平 饶国强[1] Xu Yi;Hong Shiping;Rao Guoqiang(Health Surveillance Division,Wuyi County Center for Disease Control and Prevention,Jinhua 321200,Zhejiang,China)

机构地区：[1]武义县疾病预防控制中心卫生监测科,浙江金华321200

出　　处：《国际流行病学传染病学杂志》2019年第6期534-536,共3页International Journal of Epidemiology and Infectious Disease

摘　　要：目的调查一起2018年在浙江省武义县发生的食物中毒事件的原因。方法通过个案调查收集病例发病时间、临床症状,发病前饮食情况等,分析暴露因素与发病的关联。对食品加工场所进行卫生学调查,对生物样本和剩余食物进行致病菌检测。依据《蜡样芽孢杆菌食物中毒诊断标准及技术处理原则》进行临床和实验室诊断。结果共调查了34名就餐者,其中21人发病(61.76%);潜伏期0.5~3.0 h;主要症状为恶心、呕吐或伴有腹痛、无发热,病情均较轻。21例患者中有20例进食过辅导中心提供的蛋炒饭,食用蛋炒饭的发病风险是未食用蛋炒饭的12.381倍。6份呕吐物中检出蜡样芽孢杆菌与剩余白米饭中检出的蜡样芽孢杆菌生物学特性一致,生化分型均为8型。结论这是一起食用被蜡样芽孢杆菌污染的蛋炒饭引起的食物中毒。Objective To explore the cause of a food poisoning accident happened in 2018,Wuyi Zhejiang.Methods The time of onset,clinical symptoms and diet before onset were collected through case investigation.The relationship between exposure factors and onset was analyzed.Hygienic investigation was carried out in food processing sites,and pathogenic bacteria were detected in biological samples and surplus food.Clinical and laboratory diagnosis were made according to the Diagnostic Criteria and Technical Processing Principles of Bacillus cereus Food Poisoning.Results Of the 34 diners investigated,21(61.76%)were ill.The incubation period was 0.5-3.0 h.The main symptoms were nausea,vomiting,or abdominal pain,without fever,and the symptoms were mild.A total of 20 cases among 21 patients had eaten egg fried rice provided by the counseling center,and the onset risk was 12.381 times higher than that in uneaten group.Laboratory test results showed that the biological characteristics of Bacillus cereus from 6 vomiting samples of 6 patients were identical with those from residual rice,and the biochemical types were all type 8.Conclusions This is a food poisoning accident caused by the consumption of egg fried rice contaminated by Bacillus cereus.

关 键 词：食物中毒 蜡样芽孢杆菌 发病风险 

分 类 号：R15[医药卫生—营养与食品卫生学]