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为了保证我地区人民身体健康,进行饮食行业人员检查沙门氏菌病原学检验很重要,是预防肠道传染病的传播、扩散的关键措施。我站1987年5月至9月共检便11246人份,检出沙门氏菌3株。现将实验室诊断介绍如下:一、沙门氏菌的生物学性状1.形态与染色:沙门氏菌为无芽胞,一般无荚膜,能运动,多数有菌毛,革兰氏阴性杆菌。长约1—3微米,宽0.4—0.9微米。2.培养特性:沙门氏菌为需氧或兼性厌氧菌。生长最适温度为37℃,最适宜的PH为
In order to ensure the good health of people in our region, it is very important to carry out the salmonella etiology test in catering industry to check the spread and spread of intestinal infectious diseases. I stood in May 1987 to September a total of 11,246 people were seized, detected three Salmonella. Laboratory diagnosis now introduced as follows: First, the biological characteristics of Salmonella 1. Morphology and staining: Salmonella is non-sprouting, generally non-capsule, can exercise, most of the pili, Gram-negative bacilli. About 1-3 microns long, 0.4-0.9 microns wide. 2. Cultivation characteristics: Salmonella aerobic or facultative anaerobic bacteria. Growth optimum temperature is 37 ℃, the most suitable pH is