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目的对2007年深圳市南山区发生的细菌性食物中毒检验结果进行分析,了解其发生的特点和规律,为更好地制定有效的防治对策提供科学的依据。方法按GB/T4789-2003、W S/T9-1996检验方法,进行细菌性食物中毒的病原菌的检测。结果细菌性食物中毒第三季度发生率较高,而且检出的致病菌阳性率比其它三个季度均高,在521份样品中,共检出病原菌159份,检出率为30.5%(159/521),致病菌检出以副溶血性弧菌为主、其次奇异变形菌、金黄色葡萄球菌、肠炎沙门氏菌;副溶血性弧菌又以O3群K6型为主。结论根据细菌性食物中毒发生特点、季节性,以及对高检出率的副溶血性弧菌要采取相应防范对策,保证食品的卫生安全,减少细菌性食物中毒的发生。
Objective To analyze the test results of bacterial food poisoning in Nanshan District, Shenzhen in 2007 and understand the characteristics and rules of its occurrence, so as to provide a scientific basis for making effective prevention and control measures. Methods according to GB / T4789-2003, W S / T9-1996 test methods for bacterial pathogenic bacteria detection of food poisoning. Results The incidence of bacterial food poisoning was higher in the third quarter and the positive rate of pathogenic bacteria was higher than that of the other three quarters. Among 521 samples, 159 pathogens were detected with the detection rate of 30.5% 159/521). Vibrio parahaemolyticus was the main pathogen, followed by Staphylococcus aureus, Staphylococcus aureus and Salmonella enteritidis. Vibrio parahaemolyticus was mainly O3 and K6. Conclusion According to the characteristics of bacterial food poisoning, seasonal, and high detection rate of Vibrio parahaemolyticus should take appropriate preventive measures to ensure the health and safety of food to reduce the incidence of bacterial food poisoning.