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| Field Investigation on One Event of Methanol Poisoning Leading to Acroisa |
| WANG Shanyu,YIN Hong,WANG Shengshu,YAO Wei,LI Qiang,YANG Yi,HAN Hong |
| Sanitary and Antiepidemic Troop, General Staff Headquarters of PLA,Beijing 100082, China |
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Abstract Objective To explore the main factors which influenced sanitation safety in self-made food in order to provide reference for the investigation and prevention of similar incidents.Methods Retrospective investigation was carried out and the samples of self-made medicinal wine were collected and tested on the spot and in laboratory, and the process of self-made medicinal wine was imitated to find out the main causes of acroisa in this incident.ResultsAccording to the Results of rapid test on the spot and laboratory analysis, the methanol contents of both kinds of self-made medicinal wines in the accident exceeded the standard (≤0.04g/100ml) seriously and the highest value of laboratory detection reached 1.235g/100ml. Methanol detection Results of laboratory processing imitation examination showed that the methanol contents were 0.098g/100ml and 0.067g /100ml in the two self-made medicinal wines respectively after soaking 60 days. Although methanol contents changed along with the soaking time, methanol contents were beyond the standard and the value reached 0.135g /100ml after 300 days in 1# medicinal wine which was a significant difference compared with that of accident spot (1.235 g/100ml).Conclusion Two kinds of self-made medicinal wines with the formulas provided by the restaurant manager could produce methanol which were beyond the national standard after soaking 30 days and the methanol content increased over time. Therefore, the excessive methanol in self-made medicinal wine was the major cause of acroisa. To ensure the safety, medicinal wine must be made in accordance with standard process under professional guidance.
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Published: 14 September 2016
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2016, Vol. 34 
