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在一家餐厅中因食物中毒 - 威斯康星州,2024年10月

Amanda Kita-Yarbro1, Stefanie Moccero1, Katie Brobston1

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科学领域:

  • 公共卫生 公共卫生
  • 食品安全 食品安全
  • 毒理学 毒理学 毒理学

背景情况:

  • 大麻sativa中的精神活性化合物四大麻 (THC) 在消费品中越来越多地存在.
  • 从大麻衍生出的THC在食品中越来越令人担忧,这可能会给公众健康带来潜在的风险.
  • 意外暴露可能导致不良健康影响,需要立即调查.

研究的目的:

  • 调查涉嫌大规模中毒事件,与威斯康星州的一家餐厅有关.
  • 为了确定疫情的源头和致病原体.
  • 为公众健康和临床实践提供有关食源THC暴露的信息.

主要方法:

  • 由紧急医疗服务部门发起的公共卫生调查报告了无法解释的症状.
  • 通过公共道分发食物和症状史问卷.
  • 对THC中毒的病例定义基于食物消费和症状发作.

主要成果:

  • 七个人最初报告了症状;调查将他们与一家餐厅联系起来.
  • 在问卷的107个有效答案中,有85个符合THC中毒的案例定义.
  • 疫情源于在食品制备中使用来自大麻的D9-THC注入油.

结论:

  • 临床医生和公共卫生从业人员必须警通过食物传播的大规模THC中毒事件.
  • 突然出现头,焦虑和感知变化等症状,应立即考虑THC暴露.
  • 对含有THC的成分进行明确的标签和安全存储的实施法规可以减轻食品机构的风险.