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目的:确定一起因食用炒米饭引起的食物中毒的病原菌。方法:GB/T4789-2003食品卫生微生物检验,GB/T4789-2010食品安全国家标准2010年最新食品安全检验方法及生产规范。结果:从一份食剩炒米饭中检出蜡样芽孢杆菌和金黄色葡萄球菌,蜡样芽胞杆菌计数6.1×106,10份呕吐物和8份肛拭子中检出蜡样芽胞杆菌,5份呕吐物和4份肛拭子中检出金黄色葡萄球菌。结论:此次食物中毒是由蜡样芽胞杆菌和金黄色葡萄球菌污染食物引起的。
Purpose: To identify the pathogens that cause food poisoning due to consumption of fried rice. Methods: GB / T4789-2003 Microbiological examination of food hygiene, GB / T4789-2010 National Food Safety Standard 2010 Latest food safety inspection methods and production practices. Results: Bacillus cereus and Staphylococcus aureus were detected from a piece of leftovers rice, B. cereus counts 6.1 × 106, 10 parts vomit and 8 pieces of anal swab were detected in Bacillus cereus, 5 Staphylococcus aureus was detected in vomitus and 4 anal swabs. Conclusion: This food poisoning is caused by contaminated food by Bacillus cereus and Staphylococcus aureus.