Objective To clarify the diagnosis of food poisoning

analyze the causes of food poisoning

and trace the specific contaminated food and its source. Methods On-site epidemiological and hygiene investigations were carried out during the poisoning events. The clinical manifestations and laboratory examinations of the patients were assessed

and the causes of the poisoning events were comprehensively analyzed. Results The food poisoning event occurred in 65 people

with an incidence of 0.93% and a median incubation period of 29 hours. Conclusion Based on the results of epidemiological analysis and laboratory tests

it can be considered that this was a poisoning event caused by salmonella contaminated food. The specific contaminated food was steamed egg dumplings.