| Autor: |
YAO Lili, HE Ping, ZHANG Rong, YANG Mingzhen, LIU Yun, XIANG Lunhui |
| Jazyk: |
čínština |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Shanghai yufang yixue, Vol 35, Iss 10, Pp 982-986 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1004-9231 |
| DOI: |
10.19428/j.cnki.sjpm.2023.22967 |
| Popis: |
ObjectiveTo ascertain the causes of a food poisoning incident and provide references for the prevention of similar incidents in the future.MethodsCase investigation was conducted through field epidemiological investigation methods， and suspicious meals and foods were searched by the analytical epidemiological method. A food hygiene investigation was conducted in the establishment involved and samples of suspicious food， processing steps， and cases were collected for laboratory testing.ResultsA total of 91 individuals meeting the case definition were identified， resulting in an attack rate of 14.97% （91/608）. The main clinical manifestations included abdominal pain （97.80%）， diarrhea （84.62%）， nausea （62.64%）， vomiting （72.53%）， fever （12.09%）， and increased white blood cells （90.11%）. The peak incidence occurred from 16：00 to 18：00 on June 15. The epidemic curve showed a point-source exposure pattern， with an incubation period of 1 h minimum and 10 h maximum， and an average of 5 h. Analytical epidemiological studies indicated that lunch on June 15 was the suspicious meal （χ2=38.78， P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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