摘要
目的分析广东省河粉类食品相关米酵菌酸中毒的流行病学特征,为米酵菌酸中毒的预防控制提供科学依据。方法采用描述流行病学方法,对广东省河粉类食品相关米酵菌酸中毒事件进行分析。结果2018—2020年广东省共报告5起因食用河粉类食品引起的米酵菌酸中毒事件,中毒21人,死亡9人,病死率为42.9%;临床特征出现较多的症状是呕吐、腹泻、腹痛;主要发生在第三、四季度。广东省5起米酵菌酸中毒事件涉事食品均为食品加工厂批量生产的湿淀粉制品或湿大米制品,且发现涉事河粉存在异于传统的特点:添加了较大量的淀粉;使用了脱氢乙酸钠;在常温下保存超过24 h,但并没有明显的腐败变质。结论该5起河粉类食品中毒事件是罕见的由加工食品引起的米酵菌酸中毒,需要进一步分析该类食品生产经营过程的薄弱环节、提出针对性的控制措施,同时加强消费提示和食品安全知识宣教,引导生产经营者、消费者合理保存食品,并在保质期内销售和食用。
Objective To analyze the epidemiological characteristics of Bongkrekic Acid poisoning due to contamination of nonfermented rice noodle products in Guangdong Province,and provide the scientific basis for the prevention and control of Bongkrekic Acid poisoning.Methods Epidemiological characteristics of Bongkrekic Acid poisoning in Guangdong Province were analyzed using descriptive epidemiological method.Result A total of 5 Bongkrekic Acid poisoning events due to contamination of nonfermented rice noodle products were reported in Guangdong Province,including 21 cases and 9 deaths.The case fatality was 42.9%.The major clinical manifestation included vomiting,diarrhea and abdominal pain.The Bongkrekic Acid poisoning events mainly occurred during the third and fourth quarters.The food products involved in the 5 events were wet starch products or wet rice products mass-produced by food processing plants.Different from traditional nonfermented rice noodle products in Guangdong Province,these involved food products were added with a large amount of starch,using sodium dehydroacetate,and stored at room temperature for more than 24 hours,but there was no noticeable spoilage.Conclusion The 5 nonfermented rice noodle products poisoning events were rare Bongkrekic Acid poisoning events caused by processed foods.It is urgent to further analyze the corresponding potential risks in the production and operation of nonfermented rice noodle products,as well as propose the targeted control measures.At the same time,the food safety education should be strengthened.Wet rice noodles and wet starch products should be stored in cold storage and should be sold or consumed within the shelf life.
作者
陈子慧
黄芮
梁骏华
闻剑
张永慧
CHEN Zihui;HUANG Rui;LIANG Junhua;WEN Jian;ZHANG Yonghui(School of Public Health,Southern Medical University,Guangdong Guangzhou 510515,China;Guangdong Provincial Institute of Public Health,Guangdong Provincial Center for Disease Control and Prevention,Guangdong Guangzhou 511430,China;Guangdong Provincial Center for Disease Control and Prevention,Guangdong Guangzhou 511430,China)
出处
《中国食品卫生杂志》
CSCD
北大核心
2022年第1期158-162,共5页
Chinese Journal of Food Hygiene
基金
广东省自然科学基金(2020A1515010663)。
关键词
米酵菌酸中毒
椰毒假单胞菌酵米面亚种
流行病学
Bongkrekic Acid poisoning
Burkholderia gladioli(Pseudomonas cocovenenans subsp
farinofer-men-tans)
epidemiology
