一起旅游团副溶血弧菌引起的食物中毒危险因素调查

目的 寻找食物中毒的危险因素,探索预防和控制食物中毒的措施.方法 制定病例定义开展病例搜索.病例定义:自5月22日以来,台湾旅行团成员中出现腹泻(≥3次/24 h,粪便性状异常)或腹痛伴呕吐、发热之一症状者.病例搜索在所有旅游团成员中进行.开展病例对照研究,进行现场问卷调查,病例组选取全部病例,对照组选自旅游团中未发病者.使用多因素非条件Logistics回归分析数据,对粪便或肛拭子标本进行细菌培养检测.结果 共搜索到52例病例,76.92％ (10/13)的病例标本副溶血弧菌培养阳性.发病时间分布呈点源传播模式,潜伏期19 h,Logistics回归显示鲜贝OR=4.3,95％CI=1.1～17.结论 这是一起副溶血弧菌引起的食物中毒；危险餐次是5月22日晚餐,危险食物是鲜贝.建议食品监管部门加强旅游餐饮的监管.

Investigation on risk factors of food poisoning caused by Vibrio parahaemolyticus in a travel team

OBJECTIVE To find risk factors of food poisoning,explore prevention and control measures of food poisoning.METHODS We defined case as diarrhea,abdomen pain with vomiting or fever,we searched in the travel team.case-control study was adapted.Interviewed every cases and controls with self-designed questionnaire.Analyzed data with Logistics analysis,cultured the stool samples.RESULTS 52 cases were found.76.92%(10/13)cases were with Vibrio parahaemolyticus positive.Time distribution showed point-source outbreak,the incubation was 19 hours.Logistics regression showed the OR = 4.3,95%CI = 1.1-17 in oyster.CONCLUSION This food poisoning is caused by Vibrio parahaemolyticus,which contaminates the supper on 22th May.Oyster is the risk factor.We suggest enforcing inspection of travel food.