楼永锦,李平,黄文忠,周燕珍,王平平,郑盼,康文雪,吴红照.一起副溶血性弧菌致食源性疾病暴发疫情的流行病学调查[J].中国食品卫生杂志,2017,29(5):621-624. 本文二维码信息
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一起副溶血性弧菌致食源性疾病暴发疫情的流行病学调查
Epidemiological investigation on one of the outbreaks of foodborne diseases caused by Vibrio parahaemolyticus
投稿时间:2017-03-16  
DOI:
中文关键词:  宴席  副溶血弧菌  食源性疾病  暴发  流行病学调查  食物中毒
Key Words:Banquet  Vibrio parahaemolyticus  foodborne illness  outbreak  epidemiological investigation  food poisoning
基金项目:
作者单位E-mail
楼永锦 金华市浦江县疾病预防控制中心,浙江 金华 330726 1161968995@qq.com,879899744@qq.com 
李平 金华市浦江县疾病预防控制中心,浙江 金华 330726  
黄文忠 金华市浦江县疾病预防控制中心,浙江 金华 330726  
周燕珍 金华市浦江县疾病预防控制中心,浙江 金华 330726  
王平平 金华市浦江县疾病预防控制中心,浙江 金华 330726  
郑盼 金华市浦江县疾病预防控制中心,浙江 金华 330726  
康文雪 金华市浦江县疾病预防控制中心,浙江 金华 330726  
吴红照 金华市浦江县疾病预防控制中心,浙江 金华 330726 1161968995@qq.com,879899744@qq.com 
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中文摘要:
      目的 查明S饭店群体性食源性疾病暴发的原因,找出可疑食物,防止类似事件再次发生。方法 制定病例定义,开展病例搜索,对病例信息进行描述性分析和病例对照研究,并采集病例粪便标本、剩余食物样品等进行实验室检测。结果 暴发病例162例,罹患率22.2%(162/730),临床表现主要为腹泻(100%,162/162)、腹痛(96.3%,156/162)、乏力(77.2%,125/162)、恶心(68.5%,111/162)、呕吐(53.1%,86/162),平均潜伏期为12 h,病例对照结果显示扇贝(OR=1.74,95%CI=1.00~3.02)和牛仔骨(OR=2.87,95%CI=1.38~5.99)为可疑危险因素,34份粪便标本、1份甲鱼切块和1份砧板上检出副溶血性弧菌。结论 本次事件为一起副溶血性弧菌污染宴席食物导致群体性食源性疾病暴发事件,交叉污染和食品未加工熟透很可能是发病的主要原因,建议餐饮机构要规范操作流程,加强自我监管,防止此类事件再次发生。
Abstract:
      Objective To investigate a foodborne illness outbreak in S restaurant and identify the pathogenic factors in order to prevent the occurrence of similar incidents. Methods According to established case definition, active case search and interview was implemented. Descriptive epidemiology was used to address epidemiologic characteristics, case-control study was conducted to analyze the risk factors, and samples were collected for testing as well. Results 162 cases was identified from the banquets, with the attack rate of 22.2% (162/730). The major clinic symptoms were diarrhea (100%, 162/162), stomachache (96.3%, 156/162), asthenia (77.2%, 125/162), nausea (68.5%, 111/162) and vomiting (53.1%, 86/162). The average incubation period was 12 hours. According to the result of case-control study, eating scallop (OR=1.74,5%CI:1.00-3.02) and calf ribs (OR=2.87,5%CI:1.38-5.99) was a risk factor. Samples from 34 patients, turtle pieces and cutting board were tested positive for Vibrio parahaemolyticus. Conclusion The main cause of this foodborne illness outbreak accident was due to Vibrio parahaemolyticus contamination, combined with cross contamination and undercooked food. It was necessary to standardize the operation procedures, strengthen the self-regulation of restaurants and consciousness to prevent such cases.
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