Determine whether there is food poisoning and the type of food poisoning; Find out the causes of food poisoning so as to take practical preventive measures.
Poisoning continues to occur; And provide reliable basis for emergency treatment of patients, so as to supplement or correct the emergency treatment measures taken. ? Source: Examination University
2. Steps and methods of investigation?
(1) Preliminary investigation: After arriving at the scene, first understand the brief situation of poisoning, including the poisoning time, the number of people eating and being poisoned, the food suspected of being poisoned, etc.
As well as the time and place of eating, poisoning symptoms, course of onset, emergency treatment measures and their effects. ? Source: Examination University
(2) Investigation of poisoned food and its causes: Investigate the types, hygienic quality, source, purchase place and production time of food eaten by patients within 48 hours before onset.
Transportation, storage, sale, cooking, processing and eating processes and their sanitary conditions. Comprehensive analysis of the above situation, suspicious food can be gradually concentrated in a certain meal.
Several kinds, even one kind of food. ?
In order to determine what kind of food poisoning may be, it is necessary to further investigate the incubation period and clinical symptoms, and comprehensive analysis can make a preliminary diagnosis.
Determine whether it is food poisoning and what kind of food poisoning it is. ?
In order to verify whether the above preliminary investigation conclusion is correct, it should be provided by the unit (or individual) with food poisoning, and the food source and production process should be investigated step by step. Such as the sources of food raw materials and auxiliary materials, places and containers for food storage before processing, storage temperature and time, sanitary conditions, characteristics of food before processing, etc. Cooking method and heating temperature and time; The place, temperature and storage time of food after cooking, the possibility of being contaminated again by chemical poisons, the possibility of cross-contamination of raw and cooked foods, and the possibility of bacteria carried by cooking and management personnel. Attention should be paid to whether all kinds of equipment, systems and division of labor in the workshop (kitchen) have changed in a short time before poisoning; Whether the main raw and auxiliary materials are often used or newly purchased, and whether there is inspection certificate. If the suspicious food is meat products, whether the livestock was infected with Salmonella before slaughter and whether it was contaminated after death. At the same time, it is necessary to investigate the environmental sanitation of the poisoning site and the sanitary conditions of the processing places, including the sanitary conditions of the supply and marketing and production and processing units. Through the investigation of the causes of poisoning, the measures that must be taken immediately to control this food poisoning and the preventive measures in the future are put forward.
On-site treatment of food poisoning
First of all, all suspicious foods should be collected and sealed immediately on the spot, and all foods that have been sold in the same batch should be found out and recycled immediately. After sampling and testing, such as
If food contains pathogenic substances, it should be treated harmlessly or destroyed according to the specific situation to avoid poisoning again. Be careful when making feed.
At the same time, utensils, containers, utensils, equipment, etc. Exposure to toxic food includes boiling or steam sterilization 15 ~ 30 min, or 1 ~ 2% hot alkaline water, 0.2 ~ 0.5%.
Cleaning and disinfection of bleaching powder aqueous solution. The patient's vomit can be disinfected with 20% bleach solution, 3% lysol or 5% carbolic acid. For polluted ground and walls.
5% came to Sur for scrubbing and disinfection. Clean up the environment and eliminate flies, cockroaches, rats, etc. In the case of chemical food poisoning, all instruments and tools that come into contact with toxic food should be removed.
Thoroughly clean utensils and equipment, eliminate pollution, and the packaging materials that cause poisoning should be destroyed or changed to non-food use.
sample survey
Sampling should be timely and accurate, and the remaining suspicious foods should be selected when sampling. If there is no food left, you can also take the disinfectant saline lotion in the container.
If necessary, you can also take semi-finished products and raw materials of suspicious food. ?
The patient's vomit, gastric lavage water and excrement should be fresh to avoid mixing with impurities. ?
In order to find out the way of food pollution, we can also take systematic sampling according to the production process to take the washing water of raw materials, semi-finished products, finished products or containers and utensils.
Carry out bacterial culture. People who come into direct contact with food can be examined for bacteria. ?
Samples should be sent to the laboratory quickly; Pollution should be prevented during sampling and sample delivery, and bacteria test samples should be sterile. When the samples are sent for inspection in summer,
Pay attention to cold storage; The samples submitted for inspection must be marked with the name, number and sampling date, sealed and packaged tightly, and the poisoning situation, inspection purpose and
Focus, thus narrowing the scope of inspection: the number of various samples should meet the needs of inspection items, and some samples can be reserved for re-inspection.
Diagnosis of food poisoning
The diagnosis of food poisoning is generally based on the patient's latent period and course of disease, symptoms and signs, laboratory examination, curative effect and prognosis of special therapy.
Now, diet history, epidemiological investigation, detection of pathogenic substances, etc. ?
The task of food poisoning diagnosis is mainly to answer: is it food poisoning and what kind of food poisoning? The diagnosis of food poisoning is based on food poisoning investigation and clinical practice.
Bed diagnosis and laboratory diagnosis. ?
After the diagnosis of food poisoning, we must immediately put forward the first aid plan or make necessary modifications and supplements to the implemented first aid treatment plan, and treat it in time.
Treatment.
Summary and report of food poisoning
After the occurrence of food poisoning, it should be sorted out and summarized according to the investigation data. The summary includes: the course of food poisoning (including poisoning and outbreak)
Morbidity, mortality, etc. ), the patient's clinical manifestations (including incubation period, main symptoms, laboratory results and course of treatment, etc.). ), food and food quilts that cause poisoning.
The cause of pollution, the detection results of poisoned food and its pollution causes, the final diagnosis and the handling of poisoning incidents. Food poisoning list
Corresponding preventive measures should be put forward according to the causes of poisoning. For example, establish and improve the health system to prevent food poisoning for food practitioners.
Knowledge and technical training, strengthen the inspection management system, improve the layout and environment, acquire necessary equipment, and improve the quality of food hygiene. According to the data of the Ministry of Health
The promulgation of the "Measures for the Investigation and Reporting of Food Poisoning" stipulates that the responsible persons of medical institutions and poisoning units at all levels have the responsibility to take the initiative to report.
Report of the local health supervision department. Health supervision departments at all levels should fill in the food poisoning report card within 24 hours (including: poisoned unit, address,
Eating time, number of people eating, onset time, number of poisoned people, number of hospitalized people, number of deaths, food causing (suspected) poisoning, causes and course of poisoning, and moderate poisoning.
Toxicity performance, sampling test results, conclusions, etc. ) to the superior health department. The health supervision departments of provinces, municipalities and autonomous regions shall fill in the food poisoning report.
Table "reported to the Ministry of health.