一起食源性O139群霍乱弧菌引起暴发疫情调查及其扑疫措施

目的分析某镇一起食源性O139群霍乱弧菌引起暴发疫情发生的原因、流行病学特征及扑疫措施，为政府制定相关政策和进一步采取防制措施提供科学依据。方法采用流行病学个案调查方法对此起疫情的所有就餐者开展调查。结果经流行病学调查、病原体检测和临床表现证实，此起疫情系宴席聚餐中鲜活甲鱼所携带的O139群霍乱弧菌污染食品所致，通过启动突发性公共卫生事件应急机制，迅速采取控制措施，此起疫情迅速得到控制，无二代病例和死亡病例。结论加强农村食品卫生安全管理，严格餐饮许可制度，广泛开展健康教育与健康促进工作，提高农村居民自我防病防疫意识，对防止食源性肠道传染病暴发疫情再发生具有重要意义。

Investigation of an Outbreak of Food-borne Vibrio Cholerae O139 and Eradication Measures

[ Objective] To analyze the causes, Epidemiologicl features and eradication measures of an outbreak of food-borne vibrio cholerae O139, and provide scientific evidence for developing related policies and taking further control measures. [ Methods] Epidemiologically individual case investigation method was adopted to investigate all people who had the meals. [ Results ] Through epidemiological investigation, pathogen detection and clinical manifestations, the outbreak was caused by eating live soft-shelled turfie with vibrio cholerae O139 in a collective meal. Through the launching of public health emergency response mechanism, taking control measures rapidly, this outbreak was quickly under control, no second-generation cases and deaths were reported. [ Conclusion ] Strengthening food hygiene and safety management in rural areas, strictly licensing in catering, extensively promoting health education and health, and improving self-awareness of disease prevention among rural population are significant in preventing recurrence of food-borne gastro-intestinal infections outbreak