摘要
目的:对一起由副溶血性弧菌污染食品引发的食源性疾病暴发事件开展流行病学调查,查明可疑食品、致病因子及污染来源,为防控此类事件提供依据。方法:通过现场流行病学调查、现场卫生学调查、病例对照研究和实验室检测,综合分析此次食物中毒事件的发生原因。结果:共调查疑似病例22例,罹患率为18.33%(22/120),病例临床表现以腹泻、腹痛、恶心、呕吐为主。最短潜伏期为3.5 h,最长潜伏期为24.5 h,平均潜伏期为16 h。可疑餐次为午餐,病例对照分析表明可疑食品为蒜蓉基围虾(OR=38.00;95%CI:6.56~219.98)。在8份病例的肛拭标本和1份冷藏库环境样本中检出副溶血弧菌阳性。结论:该事件是一起由副溶血性弧菌污染食品引起的食源性疾病暴发事件,建议进一步完善对餐饮服务经营单位食品加工储存环境(特别是冰箱冷库)的监管与监测。
Objective:To conduct an epidemiological investigation of a foodborne disease outbreak caused by Vibrio parahaemolyticus contaminated food,to identify the suspected food,pathogenic agents and sources of contamination,and to provide a basis for the prevention and control of such incidents.Method:The causes of the food poisoning outbreak were comprehensively analyzed through on-site epidemiological investigation,on-site hygiene investigation,case-control study and laboratory testing.Result:A total of 22 suspected cases were investigated,and the incidence rate was 18.33%(22/120),and the clinical manifestations of the cases were diarrhea,abdominal pain,nausea and vomiting.The shortest incubation period was 3.5 h,the longest incubation period was 24.5 h,and the average incubation period was 16 h.The suspicious meal was lunch,and the case-control analysis showed that the suspicious food was garlic-based shrimp(OR=38.00;95%CI:6.56~219.98).Positive for Vibrio parahaemolyticus in 8 cases and 1 cold storage environment sample.Conclusion:This incident is a foodborne disease outbreak caused by Vibrio parahaemolyticus contaminated food,and it is recommended to further improve the supervision and monitoring of food processing and storage environment(especially refrigerator and cold storage)of catering service business units.
作者
朱蕾
ZHU Lei(Jiangdu District Center for Disease Control and Prevention,Yangzhou City,Jiangsu Province,Yangzhou 225200,China)
出处
《食品安全导刊》
2025年第8期38-41,51,共5页
China Food Safety Magazine
关键词
副溶血性弧菌
食源性疾病
暴发
流行病学调查
病例对照研究
Vibrio parahaemolyticus
foodborne disease
outbreak
epidemiological investigation
case-control study
