某酒楼1起副溶血性弧菌食物中毒事件的调查

目的调查某酒楼食物中毒事件发生的原因和危险因素。方法应用现场流行病学方法进行调查,对患者及厨师肛拭、剩余可疑食物和酒楼外环境样品进行实验室病原检测分析。结果本次事件共发病11人,罹患率18.3%,主要症状为腹痛、腹泻(多为水样便)、恶心、呕吐;3名病例的肛拭及黑鸡脚(半成品)、凉菜间菜板涂抹样品中均检出副溶血性弧菌,他们的生物学特性一致。结论此次事件为副溶血性弧菌引起的食物中毒事故,酒楼在该餐厅的食材加工、供餐及顾客的进食过程中均存在生熟交叉污染的风险。

Investigation on a food poisoning incident caused by Vibrio parahaemolyticus in a restaurant

Objective To investigate the food poisoning incident in a restaurant on January 18, 2017, and to find out the causes, scope and risk factors of the incident. Methods A field epidemiological investigation was conducted to collect anal swabs, residual food samples and environmental samples from the restaurants for detection and analysis. Results The incidence rate was 18.3% (11 cases). The main symptoms of the patients were abdominal pain, diarrhea (mostly water-like stool), nausea and vomiting. Vibrio parahaemolyticus was detected in the anal swabbing of 3 patients, black chicken feet (semi-finished products) and cold dish plate smears with the same biological characteristics. Conclusion The food poisoning accident caused by Vibrio parahaemolyticus is mainly due to the risk of cross contamination of raw and cooked food in the restaurant during food processing, meals and customers'eating, which makes the diners eat the food contaminated by Vibrio parahaemolyticus. The key to reduce food poisoning incidents is to standardize the food processing, production and feeding methods, and to cultivate good eating methods for customers.