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目的通过对一起由溶血性弧菌引起的食物中毒事件的调查分析,了解副溶血性弧菌的致病性,掌握食物中毒事件的调查内容和方法。方法采用现场流行病学调查与实验室检验结果及临床症状相结合的综合分析方法。结果因集体用餐,造成79人食物中毒,潜伏期为5～22h,主要症状表现、腹泻、呕吐,洗肉水样便,个别脓血便,腹泻每日5～6次,体温一般为37.5～39.5℃。重症者出现脱水、意识不清、血压下降等,构成较大突发公共卫生事件。结论经流行病学调查,结合患者临床表现和实验室检验结果,依据《食物中毒诊断标准及技术处理原则》判定是一起由副溶血性弧菌污染引起的食物中毒事件。
Objective To investigate and analyze the food poisoning caused by Vibrio parahaemolyticus, to understand the pathogenicity of Vibrio parahaemolyticus and to master the contents and methods of food poisoning investigation. Methods A comprehensive analysis method combining on-site epidemiological investigation with laboratory test results and clinical symptoms was used. The results of a collective meal, resulting in 79 food poisoning, the incubation period of 5 ~ 22h, the main symptoms, diarrhea, vomiting, wash water samples, individual purulent blood, diarrhea 5 to 6 times daily, body temperature is generally 37.5 ~ 39.5 ℃ . Severe dehydration, unconsciousness, blood pressure, etc., constitute a larger public health emergencies. Conclusions According to epidemiological investigation, combined with the clinical manifestations and laboratory test results of patients, it is concluded that a food poisoning caused by Vibrio parahaemolyticus is based on the diagnostic criteria of food poisoning and the technical treatment principle.