摘要
目的查明内蒙古包头市东河区21人食用炒圆白菜和麻辣豆腐引起的中毒的病因,为预防今后类似群体性突发事件提供借鉴。方法采用现场流行病学调查和实验室检测结合的方法,对中毒人员进食的麻辣豆腐、炒圆白菜、中毒人员呕吐物、死者呕吐物、洗胃液、2种豆腐原料、食堂人员自制调料、鸡精、盐、麻辣豆腐配料辣酱、做饭用水共12份样本采用气相色谱-质谱法(GC-MS)进行农药残留的检测。结果采用GC-MS对样本提取液进行全扫描,结果除调料、2种豆腐原料及做饭用水外,其他5份样本均检出克百威。采用气相色谱-氮磷检测器对提取液中克百威进行定量,在死者呕吐物检出浓度高达10.10 g/kg确认单位的克百威。结论本次群体性食物中毒是误食克百威引起,内蒙疾控中心迅速将检测结果上报卫生厅并反馈包头市卫生局,为临床医生抢救患者提供了准确、及时的依据,同时也为公安系统进行调查提供了有力证据。
Objective To identify the cause of food poisoning due to eating cabbage and spicy hot bean curd in Donghe district of Baotou, and provide reference for prevention of similar group emergency in future. Methods Field epidemiological investi- gation and laboratory detection were combined to detect the pesticide residues in spicy hot bean curd, cabbage, vomit of poison- ing sufferers, vomit and gastric juice of the dead, two kinds of raw bean curd, condiment, water for cooking by GC - MS. Re- suits In addition to condiment, 2 kinds of raw bean curd materials and water for cooking, the other 5 samples were all found carbofuran by GC - MS full scan on sample extraction. The concentration of carbofuran was 10.10 g/kg in vomit of the dead by GC - nitrogen phosphorus detector. Conclusion This food poisoning was caused by carbofuran. Timely report and feedback of the food poisoning detection results has provided accurate and reliable basis for emergency treatment of the poisoning sufferers, as well as strong evidence for public security system investigation.
出处
《中国卫生检验杂志》
北大核心
2014年第6期885-886,共2页
Chinese Journal of Health Laboratory Technology
关键词
克百威
食物中毒
检测报告
Carbofuran
Food poisoning
Test report
