目的分析一起食物中毒发生的原因。方法通过流行病学调查、临床症状和实验室检测结果进行判断。结果从采集的炒饭、患者肛拭子及鲜鸡蛋外壳棉拭子样品标本中检出伤寒沙门菌。结论食品从业人员须持证上岗,应加强食品安全知识教育,增加其健康和卫生服务意识,防止食物交叉污染,同时,加大食品安全宣传力度,提高广大消费者的安全消费意识,拒绝食用未煮熟透的食品。 Objective To analyze the causes of food poisoning. Methods By epidemiological investigation, clinical symptoms and laboratory test results to judge. Results Salmonella typhi was detected from samples collected from fried rice, patient anal swab and fresh egg swab swab samples. Conclusions Food practitioners should be certified. They should strengthen food safety knowledge education, increase their awareness of health and hygiene services and prevent cross-contamination of food. At the same time, they should step up publicity on food safety so as to raise consumers’ awareness of safe consumption and refuse to eat Cooked food thoroughly.