CLINICAL EPIDEMIOLOGIC CHARAKTERISTIK OF STAPHYLOCOCCUS FOOD POISONING IN COKULUK REGION, CHUI OBLAST, KYRGYZ REPUBLIC, 2011
Abstract
On the wedding among of guests was registered food poisoning. We find that the main spring of this disease was salad "Birds n est”, RR — 4,39 (95 % Cl 1, 71-10,88, P 0.001). The medium incubation period contains 36,5 hours. Its shows difficult intokcication, high fever, syndrome of dyspepsia and diarrea, stomachache. Laboratory research tested, that etiologic factors of this disease was Staphylococcus aureus.
Keywords:
Food poisoning, Staphylococcus aureus, Risk ratio -RR, Epid line.References
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Published
2024-11-26
How to Cite
Таштанбеков , К., and К. Ногойбаева. “CLINICAL EPIDEMIOLOGIC CHARAKTERISTIK OF STAPHYLOCOCCUS FOOD POISONING IN COKULUK REGION, CHUI OBLAST, KYRGYZ REPUBLIC, 2011”. Euroasian Health Journal, vol. 1, no. 1, Nov. 2024, pp. 176-80, https://vestnik.kgma.kg/index.php/vestnik/article/view/1876.
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