文章摘要
隆德县卫生防疫站,固原地区卫生防疫站,宁夏回族自治区卫生防疫站.一起食物型菌痢爆发流行的调查报告[J].中华流行病学杂志,1985,6(4):217-218
一起食物型菌痢爆发流行的调查报告
Epidemiologic Survey of An outbreak of Food-Borne Bacillary Dysentery
收稿日期:  出版日期:2021-05-22
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隆德县卫生防疫站  
固原地区卫生防疫站  
宁夏回族自治区卫生防疫站  
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中文摘要:
      1984年6月,隆德县上岔村,因过"圣纪"节,牛肉被污染,引起了福氏3a型菌痢爆发流行。进食牛肉者1,100人,发病553例。罹患率44.03%。死亡4例,病死率0.72%。性别差不显著。潜伏期最短7个小时,一般在1~5天之间,食后24小时内发病176例,占31.83%。呈急性典型菌痢患者134例,其他是非典型病例。采样119份,分离到痢疾杆茵33株,其中30株为福氏3a型。传染源为带菌者帮厨,传播万式是卫生习惯不良,用手撕碎牛肉及放置牛肉的用具不洁,造成牛肉被污染所致。
英文摘要:
      This paper reported an outbreak of dysentery in village Shangcha of Longde county Ningxia, china in June 1984. The attack rate was 44.03% (555/1100). It was thought that the outbreak was the result eating, contaminated beaf. 4 cases died. The fatality rate was 0.72%. There was no significant difference between two sexes. The incubation period was from 1 day to 5 days with a minimum of 7 hours. 176 cases (31.83%) fell ill within 24 hours after eating. Typical acute dysentery occurred in 134 cases, atypical in others. Stool samples were collected in 119 cases, and 33 strains of bacillus dysenteriae were isolated, 30 out of which were S.flexner 3a bacilli. It was possible that the source of infection was the cook carrying the bacteria. The mood of transmission was found to be related to contamination of prepared meal, i. e. using fingers to divide the beaf and using unwashed dishes for the beaf.
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