某区副溶血性弧菌引起食物中毒事件分析

目的分析重庆市大渡口区一起食物中毒事件的原因和特点,为防止类似事件的发生提供依据。方法对2012年6月23—24日重庆市大渡口区食物中毒事件的流行病学调查、样本的采集与检测资料进行描述性流行病学分析。结果 2012年6月23—24日重庆市大渡口区因一起食用被污染的凉菜制品而引起食物中毒事件,发病人数共52例;中毒者临床特征为呕吐、腹泻和腹痛等,最短潜伏期11 h,最长潜伏期22 h;病例为集体就餐后发生,均与食用凉菜制品有关;采集留样食品9类,4类检出副溶血性弧菌;患者呕吐物2份、肛拭8份,均检出副溶血性弧菌;酒楼从业人员10份肛拭中检出副溶血性弧菌4份。结论该起食物中毒事件为副溶血性弧菌污染食物而引起,酒楼从业人员带病上岗和餐饮消毒程序不规范是导致食物中毒的主要原因。     

一起鸭沙门菌引起食物中毒调查

目的：查明本起群体性食物中毒的原因,为今后预防和控制类似事件提供借鉴。方法：根据流行病学调查、临床表现、实验室检验和食物中毒诊断标准进行分析。结果：在10份患者肛拭样品及1份剩余食品中检出生物学形状一致的鸭沙门菌4株。结论：这是一起鸭沙门菌引起的食物中毒。     

1起细菌性食物中毒的病原学分析

目的：对某村发生的1起细菌性食物中毒进行病原菌检测,为食物中毒调查和应急处理提供依据。方法：参照GB／T47891～31—2003食品卫生微生物学检验、《食品卫生检验方法注解》微生物学部分及《变形杆菌食物中毒诊断标准及处理原则》等方法对患者肛拭子及剩余食物进行病原菌检测,并对患者急性期和恢复期双份血清进行血清学试验。结果：24份标本中10份检出梅氏弧菌,12份检出普通2型变形杆菌,9份患者血清发病初期与恢复期血清抗体滴度均有4倍以上增高,而继康对照组两次效价无变化。结论：本次食物中毒是由梅氏弧菌和普通2型变形杆菌混合感染引起,应大力整顿熟食市场,加强食品卫生管理和宣传教育,避免同类事件再次发生。     

一起奇异变形杆菌食物中毒的实验室诊断及分析

目的 调查引起本次食物中毒事件的原因,为现场处理和临床诊断治疗提供依据.方法 参照中华人民共和国国家标准(<食品卫生微生物学检验>GB/T4789-2003和<食物中毒诊断标准及技术处理总则>GB14938-94进行.结果 在采集的2份肛拭子中均检出奇异变形杆菌,3份食品中有2份检出奇异变形杆菌,6份厨具拭子中检出4份奇异变形杆菌,阳性率为67%.食品,厨具和病人所检出的致病菌有一致性.结论 本次事件是一起由奇异变形杆菌引起的食物中毒.     

1起亚丁沙门氏菌食物中毒的微生物学检测

目的 及时查明1起群体性食物中毒的原因,为控制突发公共卫生事件提供科学依据.方法 采集食物中毒样品共38份,依照《食品卫生微生物学检验》GB/T4789-2003进行检测.结果 在3份病人肛拭子、河粉厂的浆桶拭子及水桶残流水检出亚丁沙门氏菌5株.结论 本次食物中毒是由亚丁沙门氏菌污染河粉引起.     

那曲地区2007～2011年食物中毒流行病学分析

为了解本地区食物中毒事件的发生规律,提出因地制宜防治措施,我们对那曲地区2007～2011年17起食物中毒事件现场流调和各县疾控中心上报数据资料进行分类,应用流行病学方法和Excel软件对资料进行统计分析。2007～2011年那曲地区共发生食物中毒事件17起,发病133人,死亡11人。事件报告中以细菌性食物中毒最多共11起,死亡9人。其他食物中毒5起,无死亡。亚硝酸盐中毒1起,无死亡。学校不明原因腹泻疫情1起,死亡2人。     

1起鼠伤寒沙门菌食物中毒的调查分析

目的为防范食物中毒事件提供参考。方法分析1起某医院职工集体聚餐引发鼠伤寒沙门菌食物中毒事件的调查资料。结果与结论有关人员及时向当地卫生监督部门报告,调查人员全面取证留样、缜密调查分析,对于食物中毒的判断和认定至关重要。     

某城区2012年～2017年食物中毒的分析及防控对策分析

目的分析抚顺市顺城区2012年～2017年食物中毒分析及防控对策。方法回顾性分析抚顺市顺城区2012年～2017年食物中毒事件的具体情况,调查食物中毒事件的主要致病因素并探讨食物中毒的防控对策。结果抚顺市顺城区2012年～2017年食物中毒事件共发生90起,其中中毒人数调查显示为2560人,因食物中毒休克人数共24人,休克率为0.94%;调查食物中毒事件显示主要因素为细菌性食物中毒的起数为32.22%(29/90),中毒人数为43.87%(1123/2560),其次为致病因素不明造成食物中毒的起数为22.22%(20/90),中毒人数为26.21%(671/2560);食物中毒事件休克率最高为化学性食物中毒54.17%(13/24),其次是有毒动植物及真菌毒素37.50%(9/24)。结论引起食物中毒事件的最主要因素为细菌性食物中毒,而导致食物中毒休克的主要原因为化学性和真菌毒素食物,有关部门发现此类事件时需要加强对食品中毒的检测报告,建立相应的预防体系,并培养民众的食物健康教育,在最大程度上表面发生食物中毒事件。     

一起因生产过程不符合卫生要求引起的不明原因的食物中毒调查

目的通过对该起食物中毒的调查，查清中毒原因，方法对该批患者的中毒表现、潜伏期，流行病学、卫生学等方面进行调查，并对采集到的样品进行检验。结果符合原因不明食物中毒的发病特点。结论该起事件为一切起因生产过程不符合卫生要求而引起的不明原因的食物中毒事件。     

学校群体性食物中毒的应急处理及其有效防控

目的探究学校群体性食物中毒事件的应急处理方式及防控措施,降低学校群体性食物中毒发生率,保证校内师生及相关人员的人身安全。方法对以往学校群体性食物中毒事件相关信息进行分析,了解学校群体性食物中毒流行病学特点,总结食物中毒应急处理措施及防控干预措施。结果学校是人员密集区,就餐区域集中,以气温相对较高的9月份为食物中毒高发期,微生物因素是学校群体性食物中毒发生的主要因素。需要针对性进行应急处理和防控措施。结论加强学校群体性食物中毒事件的应急处理和防控措施对减轻中毒对师生的危害,降低中毒事件发生率具有重要意义,因此可将本次总结的食物中毒应急处理和防控方案进行推广。     

Food poisoning due to methamidophos-contaminated vegetables

BACKGROUND: Organophosphate poisoning is well known for its characteristic symptoms and signs, but food poisoning caused by pesticide-contaminated food is seldom reported. CASE REPORT: We report three incidents of food poisoning that resulted from exposure to the organophosphate insecticide methamidophos in vegetables. These outbreaks caused a cholinergic syndrome in 4 patients. The cholinergic overactivity led as to suspect organophosphate food poisoning. All patients recovered well following appropriate therapy. The clinical diagnosis of organophosphate poisoning was confirmed by reduced levels of erythrocytes and plasma cholinesterase and the presence of methamidophos in the vegetable leftovers. The implicated vegetables and levels of methamidophos were: Ipomoea batatas 255 ppm, Gynura bicolor 110 ppm, and red cabbage 26.3 ppm. Since methamidophos is normally applied to vegetables during planting, improper selection and/or overuse of pesticide or improper harvest times may explain the occurrence of these high residue levels of methamidophos.     

Development of standardized methodology for identifying toxins in clinical samples and fish species associated with tetrodotoxin-borne poisoning incidents

Tetrodotoxin (TTX) is a naturally occurring toxin in food, especially in puffer fish. TTX poisoning is observed frequently in South East Asian regions. In TTX-derived food poisoning outbreaks, the amount of TTX recovered from suspicious fish samples or leftovers, and residual levels from biological fluids of victims are typically trace. However, liquid chromatography–mass spectrometry and liquid chromatography–tandem mass spectrometry methods have been demonstrated to qualitatively and quantitatively determine TTX in clinical samples from victims. Identification and validation of the TTX-originating seafood species responsible for a food poisoning incident is needed. A polymerase chain reaction-based method on mitochondrial DNA analysis is useful for identification of fish species. This review aims to collect pertinent information available on TTX-borne food poisoning incidents with a special emphasis on the analytical methods employed for TTX detection in clinical laboratories as well as for the identification of TTX-bearing species.     

249批食品微生物检验结果分析

目的 了解我省食品微生物污染状况,对一些超标行业和样品进行关注和重点检测,保证食品卫生安全.方法 对2010年抽检的食品微生物检测结果进行统计分析.结果与结论 检测样品3大类249批,各品种的食品微生物污染程度不同,污染较严重的为凉拌菜.提示应严格控制和消除食品污染对人体的危害,防止食源性疾病和食物中毒事件的发生.     

Identification of tetrodotoxin in marine gastropods implicated in food poisoning

Attempts were made to identify the toxin in the gastropod Zeuxis samiplicutus that was responsible for the recent food poisoning incidents in southern Zhejiang, Mainland China. Symptoms associated with the poisonings included paralysis, coma, vomiting, and aphasia. The remaining specimens of gastropod were assayed for tetrodotoxin toxicity (TTX). The range of specimen toxicity was found to be 4 - 186 mouse units (MU), and the average toxicity was 111 +/- 45 MU. The toxin was partially purified from the methanol extract of the gastropod by ultrafitration and Bio-Gel P-2 column chromatography. Cellulose acetate membrane electrophoresis, TLC, and HPLC analyses demonstrated that the toxin contained TTX. It was concluded that the causative agent of the above food poisoning was TTX.     

Study of an outbreak of ciguatera fish poisoning in Hong Kong.

Ciguatera fish poisoning (CFP) has been a significant and increasing public health problem in Hong Kong since 1980s. With growing demand for imported live coral fishes, the number of people who suffered from this disease has also been increasing. An outbreak of CFP in 2004 was the second most prominent in record as compared with the most significant one that occurred in 1998. In 2004, out of a total of 823 reported food poisoning outbreaks involving 3159 persons, 65 incidents (7.9%) affecting 247 people (7.8%) were attributed to CFP. Validated mouse bioassay analysis of surveillance samples revealed that seven samples (13%) were confirmed to be contaminated with ciguatoxins (CTXs). Typical symptoms of CTXs were found in mice injected with 20mg of fish extracts. The causative fishes included Cheilinus undulatus, Epinephelus coioides, Plectropomus areolatus, and Plectropomus leopardus. Most of these CTX-positive samples analyzed had only trace amounts of CTXs in their extract, except a C. undulatus sample which contained a mice lethal dose (2.5MU/20mg ether extract). This fish species was also the major origin of coral fish that caused clusters of CFP in the last quarter of 2004. Cigua-Check analysis of 20 flesh grains from seven CTX-positive fishes, previously confirmed as CTX-positive samples by mouse bioassay, showed that 50% of flesh grains were CTX contaminated.     

The history of poisoning in the future: lessons from Star Trek

BACKGROUND: The Arts are replete with examples of presaged events of the future. Since a unique glimpse of the 23rd century is afforded by the television series Star Trek, a survey of the toxin-related events as chronicled by the crew of the USS Starship Enterprise may provide insight to prepare toxicologists for the future. METHODS: An investigation of the logs of the Enterprise was undertaken for the years 2266 to 2269 which were part of its first 5-year mission. Internet sites, published databases, and selected recorded episodes from the original Star Trek television series were searched for poisonings or toxin-related incidents. RESULTS: Out of the 79 Star Trek episodes, 28 (35%) involved toxin-related incidents. A total of 31 poisoning incidents were documented with 13 environmental, 9 intentional, 5 unintentional, and 4 homicidal circumstances. Biotoxins (10 incidents) were the most frequently involved toxin followed by neurotoxins (9), radiation (3), cytotoxins (3), temporal toxins (3), acids (2), and phytotoxins (1). Of these cases, 2 involved hazardous materials incidents, 1 was contamination of food, and 3 involved therapeutic misadventures. CONCLUSIONS: Many of the circumstances encountered in poisonings of the future will likely be similar to contemporary reasons, but the nature of the toxins will differ. Clinical toxicologists should prepare for the future by increasing their study of molecular biology, comparative medicine, physics, and history.     

Histamine poisoning (scombroid fish poisoning): an allergy-like intoxication

Histamine poisoning results from the consumption of foods, typically certain types of fish and cheeses, that contain unusually high levels of histamine. Spoiled fish of the families, Scombridae and Scomberesocidae (e.g. tuna, mackerel, bonito), are commonly implicated in incidents of histamine poisoning, which leads to the common usage of the term, "scombroid fish poisoning", to describe this illness. However, certain non-scombroid fish, most notably mahi-mahi, bluefish, and sardines, when spoiled are also commonly implicated in histamine poisoning. Also, on rare occasions, cheeses especially Swiss cheese, can be implicated in histamine poisoning. The symptoms of histamine poisoning generally resemble the symptoms encountered with IgE-mediated food allergies. The symptoms include nausea, vomiting, diarrhea, an oral burning sensation or peppery taste, hives, itching, red rash, and hypotension. The onset of the symptoms usually occurs within a few minutes after ingestion of the implicated food, and the duration of symptoms ranges from a few hours to 24 h. Antihistamines can be used effectively to treat this intoxication. Histamine is formed in foods by certain bacteria that are able to decarboxylate the amino acid, histidine. However, foods containing unusually high levels of histamine may not appear to be outwardly spoiled. Foods with histamine concentrations exceeding 50 mg per 100 g of food are generally considered to be hazardous. Histamine formation in fish can be prevented by proper handling and refrigerated storage while the control of histamine formation in cheese seems dependent on insuring that histamine-producing bacteria are not present in significant numbers in the raw milk.     

Histamine food poisoning: toxicology and clinical aspects

Histamine poisoning can result from the ingestion of food containing unusually high levels of histamine. Fish are most commonly involved in incidents of histamine poisoning, although cheese has also been implicated on occasion. The historic involvement of tuna and mackerel in histamine poisoning led to the longtime usage of the term, scombroid fish poisoning, to describe this food-borne illness. Histamine poisoning is characterized by a short incubation period, a short duration, and symptoms resembling those associated with allergic reactions. The evidence supporting the role of histamine as the causative agent is compelling. The efficacy of antihistamine therapy, the allergic-like symptomology, and the finding of high levels of histamine in the implicated food suggest strongly that histamine is the causative agent. However, histamine ingested with spoiled fish appears to be much more toxic than histamine ingested in an aqueous solution. The presence of potentiators of histamine toxicity in the spoiled fish may account for this difference in toxicity. Several potentiators including other putrefactive amines such as putrescine and cadaverine have been identified. Pharmacologic potentiators may also exist; aminoguanidine and isoniazid are examples. The mechanism of action of these potentiators appears to be the inhibition of intestinal histamine-metabolizing enzymes. This enzyme inhibition causes a decrease in histamine detoxification in the intestinal mucosa and results in increased intestinal uptake and urinary excretion of unmetabolized histamine.     

罗山县某酒店猪伤寒沙门氏菌引起食物中毒的调查报告

目的：了解此次食物中毒的基本情况和引起食物中毒原因。方法对聚集性食物中毒患者和就餐酒店,进行流行病学调查,采集样本病原学检测及分析。结果在一份卤制品和3个粪便标本中检出了共同血清型为O6,7：Hc的猪沙门氏菌。结论确定了此次食物中毒的原因为食品受猪伤寒沙门氏菌污染。