【摘要】 目的查明2017年6月1日—3日珠海市某海岛建筑工地工人食物中毒的病原体和发生原因,采取针对性防控措施。方法通过描述性流行病学方法分析病例的临床特征、流行病学特征及相关危险因素,对可疑餐次食物开展病例对照研究,采集病例肛拭子等样品进行检测,副溶血性弧菌采用脉冲场凝胶电泳(PFGE)进行分析。结果该建筑工地共有病例51例,罹患率为54.3%,其中中交三航钢筋班46例,上海建工公司5例。临床症状主要为腹泻(96.1%)、腹痛(94.1%)、恶心(70.6%)、呕吐(64.7%)、发热(31.4%)、WBC升高(77.8%)。流行曲线表现为点源暴露,病例的共同餐次为6月1日中交三航钢筋班食堂提供的晚餐,经病例对照研究确定凉拌猪耳是危险食物(OR=9.684,95%CI:2.452～38.242)。21份病例肛拭子和1份制作凉拌猪耳的厨工肛拭子检出副溶血性弧菌,PFGE分析结果显示19份病例肛拭子和厨工肛拭子同源性为100.0%。结论本次事件为一起厨工污染凉拌猪耳引起的副溶血性弧菌食物中毒,应加强厨工的健康体检和卫生知识宣教,规范凉拌菜等高危食物的制作和储存。更多还原

【Abstract】 Objective To find out the pathogens and causes of a food poisoning, so as to take targeted prevention andcontrol measures. Methods The clinical characteristics, epidemiological characteristics and related risk factors wereinvestigated and analyzed by the descriptive epidemiological methods. A case-control study was conducted on suspicious meal.The samples of anal swabs of the cases were collected for testing. Vibrio parahaemolyticus was identified by pulsed field gelelectrophoresis(PFGE). Results There were food poisoning 51 cases at the construction site, with the attack rate of 54.3%.Among them, there were 46 cases in Zhong Jiao San Hang Gangjin Class and 5 cases in Shanghai Jiangong Company. The mainclinical symptoms were diarrhea(96.1%), abdominal pain(94.1%), nausea(70.6%), vomiting(64.7%), fever(31.4%) and WBCelevated(77.8%). The trend curve showed point source exposure. The common meal of cases was the dinner on June 1 stprovided by the canteen of Zhong Jiao San Hang Gangjin Class. The case-control study confirmed that cold mix pig ear wasdangerous food(OR=9.684, 95%CI: 2.452-38.242). V. parahaemolyticus was detected from the anal swabs of 21 cases and akitchen worker who prepared the cold mix pig ear. PFGE analysis revealed that the homogeneity was 100.0% among anal swabsof 19 cases and the kitchen worker. Conclusions The incident is a food poisoning of Vibrio parahaemolyticus caused by akitchen worker who contaminates cold mix pig ear. We should strengthen the health examination and health education ofkitchen workers, and standardize the production and storage of high risk food, such as salad.更多还原