应用病例对照研究调查一起四季豆皂苷毒素引起的食物中毒

郑建军; 张慧利; 叶小红; 邱再平; 唐宇明; 项慧; 方明圆

doi:10.19428/j.cnki.sjpm.2019.18729

应用病例对照研究调查一起四季豆皂苷毒素引起的食物中毒

Case-control study on a food poisoning caused by saponin toxin of kidney bean

摘要

摘要:
目的调查食物中毒事件的主要原因，为采取预防控制措施提供依据。
方法对事件进行流行病学调查、数据资料统计分析以及采样和实验室检测。
结果发病60人，潜伏期中位数为70 min，病例以呕吐、恶心、腹胀、头痛、腹痛为主，食用炒四季豆在发病上具有统计学意义(χ²=20.0，P < 0.001)，且进食量与发病存在剂量反应关系(χ_趋势²=10.87，P < 0.001)，炒四季豆和病人呕吐物中均检出皂苷。
结论该事件是一起由食用未煮熟的四季豆所含皂苷毒素引起的食物中毒。

Abstract:
ObjectiveTo find out the main causes of a food-poisoning incident and provide the basis for the control and prevention in this regard.
MethodsEpidemiological investigation, statistical analysis of data, and laboratory testing were carried out for the incident.
ResultsA total of 60 cases were reported.The median incubation period was 70 minutes, and the main clinical manifestations were vomit, nausea, abdominal distention, headache and abdominal pain.There was statistical significance in the pathogenesis by eating fried kidney beans (χ²=20.0, P < 0.001), and there was a dose-response relationship between food intake and morbidity (trend χ²=10.87, P < 0.001).Saponin toxin was detected in all samples of the fried kidney beans and vomitus from patients.
ConclusionSaponin toxins in undercooked kidney bean are the cause of the food poisoning incident.

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