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How is food poisoning diagnosed?
Diagnosis of food poisoning 1, food poisoning diagnostic institutions: in the "food poisoning diagnostic criteria and technical treatment of the General Principles" clearly stipulates that the diagnosis of food poisoning patients by the food hygiene physician or more (including food hygiene physician) diagnosis to determine; the determination of food poisoning events by the food hygiene supervision and inspection agencies in accordance with the diagnostic criteria for food poisoning and technical treatment of the General Principles to determine. 2, the diagnosis of food poisoning based on: food poisoning diagnosis based on food poisoning investigation of the information possessed by the organization of these data, with epidemiological methods of analysis, combined with various types of food poisoning characteristics of a comprehensive judgment. The basis for its determination in GB14938-34 part 4 has detailed requirements. Summarized in the following aspects: (1) the relationship with eating: poisoned patients in a similar period of time have eaten a *** with the same poisoned food, not eaten not sick, the onset of disease are eaten, stop eating the poisoned food, the onset of the disease will soon stop. (2) Characteristic clinical manifestations of food poisoning: acute onset, short incubation period, short course of the disease, simultaneous onset of the same food poisoning patients in a very short period of time, the rapid formation of the onset of the peak, the same incubation period, and the basic similarity of the clinical manifestations (or the same), generally no one with the direct transmission of infection between people, and the onset of the curve does not have a tail peak. (3) The determination of food poisoning should have laboratory information as far as possible: the same pathogen detected from different patients and poisoned food, but due to the delay in the report can cause sampling is not timely or can not be picked up the remaining poisoned food or the patient has been used, or other reasons failed to get the positive results of the test information, through the analysis of epidemiology, it can be determined as a cause of unexplained food poisoning. For food poisoning of unknown cause, the epidemiological analysis report is crucial and the report must meet the requirements of epidemiological characteristics of food poisoning, and if necessary, can be evaluated by three food hygiene experts who are deputy chief physicians or above. The diagnostic criteria for different types of food poisoning are slightly different, to make a clear diagnosis and identification, food hygienists should have a certain level of technical skills.