一起米酵菌酸食物中毒致死事件的调查  

Investigation on a fatal case of food poisoning induced by bongkrekic acid

作　　者：孙健[1] 张强[1] 赵凌国[1] 陈凤萍 黎琅文[1] 姜华[1] 李浩 邱燚 徐宝学 雷蕾[1] SUN Jian;ZHANG Qiang;ZHAO Lingguo;CHEN Fengping;LI Langwen;JIANG Hua;LI Hao;QIU Yi;XU Baoxue;LEI Lei(Shenzhen Baoan District Center for Disease Control and Prevention,Guangdong Shenzhen 518101,China)

机构地区：[1]深圳市宝安区疾病预防控制中心,广东深圳518101

出　　处：《中国食品卫生杂志》2022年第6期1323-1325,共3页Chinese Journal of Food Hygiene

基　　金：广东省医学科学技术研究基金项目(A2021416)。

摘　　要：目的 调查米酵菌酸食物中毒发生的原因,为预防和控制由此引发的食物中毒提供科学依据。方法 通过实验室快速检测确定致病因子,根据致病因子发病潜伏期推断可疑餐次及食物,结合流行病学调查、食品/环境卫生学调查、采样及检测结果,判定中毒餐次及食物。结果 流行病学调查提示食物与发病之间存在关联,病例发病潜伏期及临床表现符合米酵菌酸食物中毒发病特点,留样食物和病例血液检出米酵菌酸。结论 中毒餐次为2020年7月19日晚餐,中毒食物为炒河粉,原因是某食品厂在生产、运输等环节存在违规操作,使河粉受到细菌污染,细菌增殖并产毒,导致此次食物中毒。Objective To investigate the reason of Bongkrekic acid food poisoning outbreak,and prevent similar incidents from happening again.Methods Pathogenic factors were determined by rapid detection.Suspicious meal and food were inferred according to the incubation period of pathogenic factors.Poisoning meal and food were determined by combining survey results from epidemiological investigation,food hygienic investigation,environmental hygienic investigation,sampling and detection.Results Epidemiological investigation showed that there was a correlation between food and the morbidity.The incubation period and clinical manifestations of patient were in accordance with the characteristics of Bongkrekic acid food poisoning.Bongkrekic acid was detected in the food sample and patient blood.Conclusion The poisoned meal was the dinner on July 19,2020,and the poisoned food was stir-fried rice noodles.The main cause of this was the violation of the food safety operation by food factory operator and employees during production and transportation,which caused bacterial proliferation and produced toxin in contaminated rice noodles.

关 键 词：米酵菌酸 唐菖蒲伯克霍尔德菌椰毒致病变种 食物中毒 流行病学 

分 类 号：R155[医药卫生—营养与食品卫生学]