目的了解此次食物中毒的原因,为监督监管和临床诊断治疗提供依据。方法对中毒人群进行流行病学调查,采集可疑的剩余食物、呕吐物、腹泻物及肛拭子标本,参照《食物中毒诊断标准及处理原则》,按照《食品卫生微生物学检验》方法检验。结果从剩余食物、腹泻物中检出副溶血弧菌,从剩余食物中检出霍乱弧菌(非O1,非O139)。结论加强生产单位、从业人员的食品卫生安全知识,加强监督力度,防止食物中毒的发生。 Objective To understand the causes of the food poisoning, to provide the basis for supervision and clinical diagnosis and treatment. Methods Epidemiological investigation of poisoned people, collecting suspicious residual food, vomitus, diarrhea and rectal swab specimens, with reference to “food poisoning diagnostic criteria and principles of treatment”, according to “food hygiene microbiology test” method test. Results Vibrio parahaemolyticus was detected from the remaining food and diarrhea, and Vibrio cholerae (non-O1, non-O139) was detected from the remaining food. Conclusion Strengthen knowledge of food hygiene and safety of production units and employees, strengthen supervision and prevent food poisoning.