| 批量食物中毒患者的救治与组织管理 |
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| 引用本文： | 韩小琴,王慧娟,王金金,杭太香,李敏.批量食物中毒患者的救治与组织管理[J].护理管理杂志,2010,10(5):357-358. |
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| 作者姓名： | 韩小琴 王慧娟 王金金 杭太香 李敏 |
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| 作者单位： | 南京军区南京总医院急救医学科,南京市,210002 |
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| 摘 要： | 目的探讨突发事件中批量食物中毒患者的救治流程与有效组织管理的方法。方法通过迅速启动应急方案;分流患者,集中救治;合理调配人力资源等,对11批158例成批食物中毒患者进行救治。结果 158例食物中毒患者均得到及时有效的治疗,全部治愈出院。结论规范的救治流程、严密的组织管理是成功抢救危重患者的保证。
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| 关 键 词： | 食物中毒 批量患者 救治流程 组织管理 |
Treatment and management of batches of patients with food poisoning |
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| HAN Xiao-qin,WANG Hui-juan,WANG Jin-jin,HANG Tai-xiang,LI Min.Treatment and management of batches of patients with food poisoning[J].Journal of Nursing Administration,2010,10(5):357-358. |
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| Authors: | HAN Xiao-qin WANG Hui-juan WANG Jin-jin HANG Tai-xiang LI Min |
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| Institution: | ( Emergency Department, Nanjing General Hospital of Nanjing Military Region, Nanjing 210002, China ) |
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| Abstract: | Objective To explore the effective treatment process and management methods of batches of patients with food poisoning. Methods Totally 11 batches of 158 eases were rescued through the following process：prompting emergency plans,triaging patients,convergent treatment,and reasonable allocation of human resources. Results All patients received effective timely treatment and were cured. Conclusion The standard treatment process and tight organization and management are the guarantee of successful rescue for critical patients. |
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| Keywords: | food poisoning batches of patients rescue process organization and management |
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