一起由产气荚膜梭菌引起的食源性疾病事件的调查分析  

Investigation and Analysis of a Foodborne Disease Incident Caused by Clostridium perfringens

作　　者：杨爱青[1] 徐一凡 武玉平[1] 汪洋[1] YANG Aiqing;XU Yifan;WU Yuping;WANG Yang(Zibo Center for Disease Control and Prevention,Zibo 255026,China)

机构地区：[1]淄博市疾病预防控制中心,山东淄博255026

出　　处：《食品安全导刊》2025年第8期33-37,共5页China Food Safety Magazine

基　　金：淄博市重点研发计划项目(2018kj010117)。

摘　　要：目的:对一起饭店产气荚膜梭菌导致的食源性疾病暴发疫情进行流行病学调查,明确该起事件的暴露因素与感染来源,为该类事件的预防和控制提供有效措施。方法:对病例进行流行病学分析,对当日当餐次在该饭店进食的病例和未发病进餐者进行详细的调查并做队列研究,比较两者之间差异,查找危险因素。结果:累计报告病例21个,罹患率为40.4%;9个采集肛拭子的患者中有5个为产气荚膜梭菌阳性,阳性检出率为55.6%。可疑暴露食品为牛肉拼盘(RR=6.4,95%CI=1.7~24.5)。结论:该事件为牛肉拼盘中产气荚膜梭菌导致的食源性疾病事件。可能危险因素为牛肉制品酱制成熟后在室温下长时间缓慢冷却及运输过程中无冷藏条件,进食前未彻底加热。Objective:To investigate an outbreak of foodborne disease caused by Clostridium perfringens in a restaurant,identify the exposure factors and infection sources,and provide effective measures for the prevention and control of the incident.Method:Epidemiological analysis was carried out on the cases,and detailed investigation and cohort study were conducted on the cases and non-ill diners who ate in the restaurant on the same day to compare the differences between them and find out the risk factors.Result:A total of 21 cases were reported,and the incidence was 40.4%.Among the 9 patients with anal swabs,5 cases were positive for Clostridium perfringens,and the positive detection rate was 55.6%.The suspected exposure food is a beef platter(RR=6.4,95%CI=1.7~24.5).Conclusion:The incident was a foodborne illness event caused by Clostridium perfringens in beef platters.Possible risk factors are slow cooling of beef products at room temperature for a long time after maturation,no refrigeration conditions during transportation,and not thoroughly heating before eating.

关 键 词：产气荚膜梭菌 食源性疾病 流行病学调查 

分 类 号：S85[农业科学—兽医学]