CAJ | 학술논문

目的：了解食物中毒的发生经过及原因，为此类事件的预防和监督管理提供参考。方法：采用流行病学、现场卫生学调查及实验室检测等方法进行调查分析。结果：本次食物中毒发病47例，罹患率约为7.12%（47/660）；潜伏期8~18 h，平均13 h；中毒的主要原因是进食被副溶血性弧菌污染的食品所致，具体中毒食物不明。结论：本事件为副溶血性弧菌引起的食物中毒，提出了预防类似食物中毒的监督管理和预防控制措施。
목적：료해식물중독적발생경과급원인，위차류사건적예방화감독관리제공삼고。방법：채용류행병학、현장위생학조사급실험실검측등방법진행조사분석。결과：본차식물중독발병47례，리환솔약위7.12%（47/660）；잠복기8~18 h，평균13 h；중독적주요원인시진식피부용혈성호균오염적식품소치，구체중독식물불명。결론：본사건위부용혈성호균인기적식물중독，제출료예방유사식물중독적감독관리화예방공제조시。
Objective:To understand the process and causes of the food poisoning accident,and to provide reference for prevention and supervision of further similar events. Method:Field epidemic investigation,survey on the spot hygienics and laboratory testing were applied for the survey and analysis. Result:A total of 47 persons were poisoned with a rate of 7.12%;the average latent time was 13 h;the Vibrio parahaemolyticus was detected from anal swab and the specific food poisoning was unknown. Conclusion:This food poisoning event is derived from the contamination of Vibrio parahaemolyticus,measures of food supervision and prevention were put forth timely.