一起由芝麻酱蘸料引起的都柏林沙门氏菌食物中毒流行病学调查.docxVIP

一起由芝麻酱蘸料引起的都柏林沙门氏 菌食物中毒流行病学调查 国红娟王春艳祖文刚左志平杜文标 保定市疾病预防控制中心 摘要： 口的对一起因食用芝麻酱蘸料引起的都柏林沙门氏菌食物屮毒事件进行调查分 析，探讨预防控制措施。方法开展流行病学和现场卫生学调查，依据GB 4789. 4-2010《食品微生物学检验沙门氏菌检验》对病人粪便、可疑食物等标本 进行实验室检测。结果病人的主要临床症状是发热、恶心、呕吐、腹痛、腹泻, 平均潜伏期12 ho 63例病人有共同暴露史，从采集的14份粪便和1份剩余芝麻 酱蘸料屮检出相同血清型的都柏林沙门氏菌。结论加强对餐饮单位食品卫生的 监督管理，加强从业人员食品安全培训，健全各项规章制度，强化规范操作意 识，是减少食物中毒的有效手段。 关键词： 芝麻酱蘸料;沙门氏菌;食物屮毒;调查分析; 作者简介：国红娟(1989-),女，医师，从事流行病及卫生应急专业 作者简介：王春艳，E-mail: HYPERLINK mailto:564428793@ 564428793@ 收稿日期：2016-12-12 基金：河北省卫牛计牛委重点科技硏究计划 An epidemiological survey of food poisoning in Dublin Salmonella caused by sesame paste GUO Hongjuan WANG Chunyan ZU Wengang ZUO Zhiping DU Wenbiao Baoding City Center for Disease Controland Prevention; Abstract： Objective Investigate and analyze the Dublin Salmonella bromatoxism Salmonella tests ( GB 4789. 4 foods and patients feces in symptoms were fever, nausea, average incubation period isevents which caused by eating sesame paste seasoning, explore preventive and control easures. Methods Carry out the epidemiology, the seene of hygiene investigstions, according to The Food microbiology test and The 2010) ” , test pecimens such as suspicious the laboratory. Results The main clinical vomiting, abdominal pain, diarrhea, the 12 hours, 63 patients had the same epidemiological his tory of exposure. Obtain the same Salm on el la serotype of Dublin through the dctcction of patients feces pccimcns and 1 remaining sesame paste seasoning specimens. Conclusion Strengthen upervision and management of hygiene in the catering industry, strengthen food safety training of the employees, perfect rules and regulations, strengthen consciousness of standard operation，these are al 1 efficacious methods for reducing the bromatoxism. Salmonella tests ( GB 4789. 4 foods and patients feces in symptoms were fever, nausea, average incubation period is Keyword： Sesnme paste seasoning; Salmonella; Eromatoxisni; Investigation nnd analysis; Received： 2016-12-12 沙门氏菌是常见的能够引起食物屮毒的革兰氏阴性杆菌，在自然界广泛存在 ￡11。引起发