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目的采用脉冲场凝胶电泳(pulsed field gel electrophoresis,PFGE)对一起食物中毒分离的副溶血弧菌分子分型来确定引起本次食物中毒的原因,为预防食物中毒事件的发生提供依据。方法采用实验室细菌分离培养、药敏试验、PFGE分子分型,并运用Bio Numeries软件分析菌株之间的流行病学关系。结果此次食物中毒事件中共检出6株副溶血弧菌;药敏试验表明6株副溶血弧菌结果一致,对头孢唑啉和红霉素耐药性都为100%;经PFGE图谱聚类分析可知此次食物中毒事件主要是因为食用污染了副溶血弧菌的海带引起。结论运用PFGE技术了解细菌之间的亲缘关系,为食物中毒中快速溯源提供依据;我们也应加强食品卫生管理,做好对食物中毒相关危害知识的宣传工作,避免类似事件再次发生。
OBJECTIVE To determine the cause of this food poisoning by pulsed field gel electrophoresis (PFGE) on the molecular typing of Vibrio parahaemolyticus isolated from food poisoning and to provide a basis for preventing the occurrence of food poisoning. Methods Isolation and culture of laboratory bacteria, susceptibility testing, PFGE molecular typing, and the use of Bio Numeries software analysis of the epidemiological relationship between strains. Results Six strains of Vibrio parahaemolyticus were detected during the food poisoning. Susceptibility tests showed that the six strains of Vibrio parahaemolyticus had the same results with 100% resistance to cefazolin and erythromycin. By PFGE map clustering Analysis shows that the food poisoning is mainly due to eating contaminated Vibrio parahaemolyticus kelp caused. Conclusions PFGE technology is used to understand the genetic relationship between bacteria and provide a basis for rapid traceability in food poisoning. We should also strengthen the food hygiene management and do a good job of publicizing the knowledge of food poisoning-related hazards to avoid the recurrence of similar incidents.