广州市海珠区一起食源性霍乱爆发的调查

目的查清霍乱爆发特征和因素，控制流行。方法调查所有就餐者及其接触者，同时肛拭采样培养鉴定霍乱弧菌，按《霍乱防治手册》的标准确诊病人，对疫点环境采样培养分离霍乱弧菌，并采取控制措施。结果该事件是一起因在酒家集体聚餐引起的食源性霍乱爆发疫情，共感染43人，均为病原学诊断病例（小川型），无病例死亡，未出现二代病例。结论导致疫情爆发的主要原因可能是食物未煮熟煮透和存在交叉感染。提示加强饮食卫生管理是预防霍乱食源性传播的关键，同时应制定针对性强的综合防制措施，控制和减少疫情的发生和流行。

An Investigation of A Food-Borne Outbreak of Cholera

Objective To investigate the characteristics and the related factors of the outbreak of cholera, and to develop the method of control. Method All customers and the persons with contact with these customers were investigated. Rectal swabs were collected for the isolation and identification of Vibrio cholerae. Patients were diagnosed according to the Manual for the Control of Cholera. Environmental samples were collected and tested for the presence of V. cholerae. Result There is an outbreak of food-borne cholera in a restaurant. A total of 43 cases were reported. All cases were diagnosed as serotype Ogawa cholera. All infected subjects were recovered from the infection and the persons in closed contact with these patients were not infected. Conclusion The disease was caused by the consumption of not totally cooked food. Cross contamination of cooked food from raw food may also be the source of contamination. It is crucial to strengthen the control of food hygiene. Effective measures should also be taken to control and prevent the epidemic of this disease.