1起“小餐桌”引起蜡样芽胞杆菌食物中毒的调查  

Investigation on an outbreak of food poisoning caused by Bacillus cereus in a "small dining table"

作　　者：杨芳 司虹[2] 郑晓南[2] 王智勇[2] YANG Fang;SI Hong;ZHENG Xiao-nan;WANG Zhi-yong(Zhuanghe City Center for Disease Control und Prevention,Dalian,Liaoning,116400,China)

机构地区：[1]庄河市疾病预防控制中心,辽宁大连116400 [2]大连市疾病预防控制中心,辽宁大连116021

出　　处：《预防医学论坛》2020年第2期145-146,149,共3页Preventive Medicine Tribune

摘　　要：目的了解庄河市1起食源性疾病在"小餐桌"暴发的原因,为预防类似事件的发生提供参考。方法对本起食物中毒事件开展病例个案调查、现场勘察及采集标本的实验室检测。结果该起事件暴发限于27日当日,潜伏期1~3.5 h,平均潜伏期2 h,罹患率为35.00%(14/40)。症状以恶心、呕吐、腹痛为主。在米饭和呕吐物样品中均检测出蜡样芽胞杆菌为9×10~6 cfu/g。结论这是1起由蜡样芽胞杆菌引起的食源性疾病暴发。Objective To understand the cause of an outbreak of food poisoning in "small dining table"(SDT) in Zhuanghe city,so as to provide the reference for avoiding the occurrence of similar events. Methods Case investigation,surveyed on-site investigation were conducted,and specimens were collected for laboratory testing. Results The outbreak in SDT was limited to November 27.The incubation period was 1-3.5 hours,with the average of 2 h.The attack rate was 35.00%(14/40).The main symptoms were nausea,vomiting and abdominal pain.Bacillus cereus was detected to be 9×10~6 cfu/gin in both rice and vomitus samples. Conclusion The event is a foodborne disease outbreak caused by bacillus cereus contamination.

关 键 词：食源性疾病暴发 蜡样芽胞杆菌 食品安全 

分 类 号：R155.31[医药卫生—营养与食品卫生学]