一起嗜水气单胞菌引起的食物中毒调查

目的 了解本次食物中毒中毒原因及可疑食物污染来源.方法 采用病例对照研究方法,并采集可疑食物及病例标本进行检测.结果 共发生病例48例,症状主要为腹痛(100％)、腹泻(85％)、发热(40％)等.潜伏 期中位数为25 h,进食白切鸡是危险因素(OR=6.0,95％ CI:2.0～17),且与发病呈剂量反应关系((x2趋势=4.5,P=0.03).白切鸡及病例粪便中检出嗜水气单胞菌.结论 进食被嗜水气单胞菌污染的白切鸡是本次食物中毒发生的主要原因,建议加强农村游厨的食品卫生安全知识培训,防止类似事件发生.

Investigation on a case of food poisoning caused by Aeromonas hydrophila

Objective To investigate the cause and to find out the food and the agent responsible for the outbreak,the defects in handling foods,and to make recommendations for the prevention of food poisoning.Methods A case-control method was used to collect vomitus and stool samples from poisoning cases and suspected leftover foods for testing 12 types of enteric pathogens.Results There were 42 poisoning cases from 270 people sharing the same foods in a party.The symptoms were stomachache in 100%,diarrhea in 85%,nausea in 63%,vomiting in 58% and fever in 40% of poisoning cases.The incubation period of illness was 6 to 57 h(median:25 h) after having foods.A kind of sliced boiled chicken dish has been consumed by 87%(34/39) of case-guests and by 53%(32/60) of control-guests(OR =6.0,95% CI:2.0～17).The OR increased with the amount of chicken consumed(χ2trend=4.5,P=0.03).Aeromonas hydrophila was detected from the leftover chicken and a stool sample.No other enteric pathogens were detected.Conclusion Aeromonas hydrophila in sliced boiled chicken was the main cause responsible for the outbreak of food poisoning.It is recommended to enhance training qualified cooks and kitchen workers to make sure that they have a good knowledge on food processing and preservation.