广州市某集体食堂一起副溶血性弧菌食源性疾病暴发的调查与分析
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摘要
目的通过对一起食源性疾病暴发事件的发生原因和可疑危险因素来源的调查分析,提出针对性预防控制措施。方法根据流行病学曲线查找可疑餐次,采用病例对照研究查找可疑餐次食物,对采集的可疑食物和病例标本进行实验室检测。结果共搜索到25例病例,罹患率为50. 00%。临床症状主要表现为腹泻(100. 00%)、腹痛(100. 00%)、呕吐(44. 00%)等。食用猪头肉炒芹菜是发病危险因素(OR=13. 714,95%CI:1. 311～143. 440)。病例肛拭子检测为副溶血性弧菌阳性。可疑食物为8月19日午餐的猪头肉炒芹菜。结论该起事件是由副溶血性弧菌引起的食源性疾病暴发,建议加强集体食堂的监督与管理,严格落实各项管理措施和操作规程。
Objective To investigate the cause of a food-borne disease outbreak,and the sources of the suspicious factors of this case,in order to put forward the measures to avoid such incident from happening again. Methods According to the epidemiological curve,suspicious meal times were searched,case-control study was used to find suspicious meal foods,and the collected suspicious foods and case specimens were tested in the laboratory. Results A total of 25 cases were searched and the attack rate was 50. 00%. The main clinical symptoms were diarrhea( 100. 00%),abdominal pain( 100. 00%),and vomiting( 44. 00%). Consumption of fried celery with pig's head meat is a risk factor( OR = 13. 714,95% CI: 1. 311 ～ 143. 440). The case of the anal swab was positive for Vibrio parahaemolyticus. Suspicious food is fried celery with pork head meat for lunch on August 19. Conclusion This incident was an outbreak of food-borne diseases caused by Vibrio parahaemolyticus. It is recommended to strengthen the supervision and management of the mess hall and strictly implement various management measures and operational procedures.
Objective To investigate the cause of a food-borne disease outbreak,and the sources of the suspicious factors of this case,in order to put forward the measures to avoid such incident from happening again. Methods According to the epidemiological curve,suspicious meal times were searched,case-control study was used to find suspicious meal foods,and the collected suspicious foods and case specimens were tested in the laboratory. Results A total of 25 cases were searched and the attack rate was 50. 00%. The main clinical symptoms were diarrhea( 100. 00%),abdominal pain( 100. 00%),and vomiting( 44. 00%). Consumption of fried celery with pig's head meat is a risk factor( OR = 13. 714,95% CI: 1. 311 ～ 143. 440). The case of the anal swab was positive for Vibrio parahaemolyticus. Suspicious food is fried celery with pork head meat for lunch on August 19. Conclusion This incident was an outbreak of food-borne diseases caused by Vibrio parahaemolyticus. It is recommended to strengthen the supervision and management of the mess hall and strictly implement various management measures and operational procedures.
引文
[1]中华人民共和国卫生部.食品安全事故流行病学调查技术指南(2012年版)[Z].2012-06-07.
[2]徐建华,李荔,刘恕安.广州市白云区1998-2012年食物中毒流行病学特征分析[J].实用预防医学,2014,21(6):671-673.
[3]刘恕安,李荔,谭伟煊,等.广州市白云区68起食物中毒结果分析[J].现代医院,2014,14(7):38-40.
[4]何洁仪,李迎月,邓志爱,等.广州市副溶血性弧菌食物中毒特征性分析[J].中国食品卫生杂志,2011,23(5):464-468.
[5]曾彪,殷全喜,马蕊,等.2004-2014年北京市食物中毒事件流行病学特征分析[J].中国食品卫生杂志,2016,28(5):585-589.
[6]陈莉莉,章荣华,孙亮,等.2010-2015年浙江省食源性疾病暴发事件监测数据分析[J].卫生研究,2018,47(4):666-669.
[7]杨月欣,王光亚,潘兴昌.中国食品成分表[M].北京:北京大学医学出版社,2002.
[8]贺连华,吴平芳,刘涛,等.深圳市熟食中食源性致病菌污染状况的调查研究[J].中国热带医学,2005,5(2):357-358.
[9]高飞,孙群露,刘晓峰,等.一起副溶血性弧菌食物中毒调查分析[J].中国食品卫生杂志,2013,23(5):470-473.
[10]XIE T,XU X,WU Q,et al.Prevalence,Molecular Characterization,and Antibiotic Susceptibility of Vibrio parahaemolyticus from Ready-to-Eat Foods in China[J].Frontiers in Microbiology,2016,7(97):549.
[11]林海,张冠峰,王翠玲,等.某市集体食堂食物中毒流行病学分析[J].中国食品卫生杂志,2008,18(6):524-526.
[12]薛慧丽,蒋希宏,王健.某公司一起副溶血性弧菌食物中毒调查[J].中国食品卫生杂志,2016,26(2):259-262.
[13]罗海波,何来英,叶伟杰,等.2004-2013年中国大陆食物中毒情况分析[J].中国食品卫生杂志,2015,27(1):45-49.
[14]罗贤如,黄薇,张锦周,等.2006-2011年深圳市集体食堂食物中毒流行病学分析[J].热带医学杂志,2013,13(1):93-95.
[15]刘磊,罗紫通,李斌,等.一起副溶血性弧菌污染食品引起食物中毒的调查[J].现代养生,2016,32(16):51.
[16]苏碧华,徐建华,罗世武.2009-2012年广州市白云区食品微生物污染状况分析[J].应用预防医学,2014,20(4):239-240.
[17]麦国通,区子阳,何瑜,等.2010-2016年佛山市某区市售食品中致病菌污染状况分析[J].华南预防医学,2017,43(4):389-390.
[18]王支兰,陈伟鑫,陈培超,等.上海市嘉定区生禽畜肉及相关食品中致病菌污染状况分析[J].上海预防医学,2014,26(12):681-682.
[19]姚利利,何平,沈先标,等.2014-2016年上海市宝山区食品中微生物污染监测结果分析[J].现代预防医学,2017,43(10):1776-1779.
[2]徐建华,李荔,刘恕安.广州市白云区1998-2012年食物中毒流行病学特征分析[J].实用预防医学,2014,21(6):671-673.
[3]刘恕安,李荔,谭伟煊,等.广州市白云区68起食物中毒结果分析[J].现代医院,2014,14(7):38-40.
[4]何洁仪,李迎月,邓志爱,等.广州市副溶血性弧菌食物中毒特征性分析[J].中国食品卫生杂志,2011,23(5):464-468.
[5]曾彪,殷全喜,马蕊,等.2004-2014年北京市食物中毒事件流行病学特征分析[J].中国食品卫生杂志,2016,28(5):585-589.
[6]陈莉莉,章荣华,孙亮,等.2010-2015年浙江省食源性疾病暴发事件监测数据分析[J].卫生研究,2018,47(4):666-669.
[7]杨月欣,王光亚,潘兴昌.中国食品成分表[M].北京:北京大学医学出版社,2002.
[8]贺连华,吴平芳,刘涛,等.深圳市熟食中食源性致病菌污染状况的调查研究[J].中国热带医学,2005,5(2):357-358.
[9]高飞,孙群露,刘晓峰,等.一起副溶血性弧菌食物中毒调查分析[J].中国食品卫生杂志,2013,23(5):470-473.
[10]XIE T,XU X,WU Q,et al.Prevalence,Molecular Characterization,and Antibiotic Susceptibility of Vibrio parahaemolyticus from Ready-to-Eat Foods in China[J].Frontiers in Microbiology,2016,7(97):549.
[11]林海,张冠峰,王翠玲,等.某市集体食堂食物中毒流行病学分析[J].中国食品卫生杂志,2008,18(6):524-526.
[12]薛慧丽,蒋希宏,王健.某公司一起副溶血性弧菌食物中毒调查[J].中国食品卫生杂志,2016,26(2):259-262.
[13]罗海波,何来英,叶伟杰,等.2004-2013年中国大陆食物中毒情况分析[J].中国食品卫生杂志,2015,27(1):45-49.
[14]罗贤如,黄薇,张锦周,等.2006-2011年深圳市集体食堂食物中毒流行病学分析[J].热带医学杂志,2013,13(1):93-95.
[15]刘磊,罗紫通,李斌,等.一起副溶血性弧菌污染食品引起食物中毒的调查[J].现代养生,2016,32(16):51.
[16]苏碧华,徐建华,罗世武.2009-2012年广州市白云区食品微生物污染状况分析[J].应用预防医学,2014,20(4):239-240.
[17]麦国通,区子阳,何瑜,等.2010-2016年佛山市某区市售食品中致病菌污染状况分析[J].华南预防医学,2017,43(4):389-390.
[18]王支兰,陈伟鑫,陈培超,等.上海市嘉定区生禽畜肉及相关食品中致病菌污染状况分析[J].上海预防医学,2014,26(12):681-682.
[19]姚利利,何平,沈先标,等.2014-2016年上海市宝山区食品中微生物污染监测结果分析[J].现代预防医学,2017,43(10):1776-1779.