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目的查找病因,指导临床救治,以便为肉毒梭菌食物中毒事件制定防治措施提供依据。方法应用WS/T 83—1996《肉毒梭菌食物中毒诊断标准及处理原则》,通过现场流行病学调查、实验室检测和启动国家卫计委特效药系统紧急采购肉毒梭菌诊治血清应用于病人,分析致病原因与病程变化关系,确定诊治措施。结果确诊发病病人2例,仅1人住院。在住院患者血清中检出A、B型肉毒梭菌毒素,应用A、B型肉毒梭菌抗毒血清并对症治疗、机械通气,治疗25 d后,症状缓解,逐渐好转并康复出院。结论本次事件是由于进食被A、B型肉毒梭菌毒素污染的自家腌制酸肉导致的食物中毒事件。建议做好饮食安全宣传,加强食物中毒防控。
Objective To find out the cause and guide clinical treatment in order to provide a basis for prevention and control of Clostridium botulinum food poisoning. Methods The application of WS / T 83-1996 “Clostridium botulinum food poisoning diagnostic criteria and principles of treatment”, through on-site epidemiological investigation, laboratory testing and the launch of the State Department of Health special effects system emergency procurement Clostridium botulinum Clinic diagnosis and treatment of serum applications In patients, analyze the relationship between pathogenic causes and course of disease, to determine the diagnosis and treatment measures. Results of the diagnosis of patients in 2 cases, only 1 hospitalization. Clostridium botulinum type A and B toxins were detected in the serum of inpatients. A and B type A and B were used for symptomatic treatment and mechanical ventilation. After 25 days of treatment, the symptoms were relieved and gradually recovered and discharged. Conclusion The incident was caused by food poisoning caused by the consumption of their own cured meat products contaminated with Clostridium botulinum type A and B strains. Proposed to do a good job of food safety awareness, strengthen food poisoning prevention and control.