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目的了解两起食物中毒事件的相关性,确定传染源及传播路径。方法对采集的215份样本进行致病菌分离培养,将分离到的菌株进行生化鉴定和血清分型;并应用脉冲场凝胶电泳技术(pulsed field gel electrophoresis,PFGE)对其进行同源性分析。结果共检出27株肠炎沙门菌,其中4株分离自留样食品,3株分离自厨师,20株分离自患者。PFGE图谱显示27株菌中有26株条带完全一致,1株菌与其他26株菌有1个条带的差异,两者相似性为96.3%。结论两起食物中毒事件的原因是冷菜制作过程中受到携带肠炎沙门菌厨师的污染。PFGE技术适用于食物中毒事件中传染源的追踪及传播路径的明确。
Objective To understand the correlation between two food poisoning incidents and determine the source of infection and its transmission path. Methods The 215 isolates were isolated and cultured. The isolates were biochemically identified and serotyped. Their homologies were analyzed by pulsed field gel electrophoresis (PFGE) . Results A total of 27 Salmonella enteritidis strains were detected, of which 4 were isolated from sample-preserved foods, 3 were isolated from chefs and 20 were isolated from patients. The PFGE map showed that 26 bands of 27 strains were identical, and one strain showed 26 bands with 26 strains. The similarity between the two strains was 96.3%. Conclusions The two food poisoning incidents were caused by contaminated Salmonella enteritidis chefs during cold-making. PFGE technology for food poisoning in the source of infection tracking and transmission path of the clear.