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为加强对饮食服务行业从业人员中的HBsAg携带者的管理,我们于1998年2～5月,对上述人员进行了HBsAg和ALT(丙氨酸转氨酶)检测,现将结果报告如下。1 材料与方法1.1 资料来源 1998年2～5月,对德州市德城区7 215名饮食服务行业从业人员作HBsAg和ALT检测,其中饮食业5 749人,服务业1 466人。1.2 实验方法 采用反向被动血凝试验(RPHA)检测HBsAg。冻干HBsAg血球与稀释液均为上海实业科华生物技术有限公司生产,批号:971208,在有效期内使用,ALT采用赖氏法,按常规方法检测。判断标准,HBsAg滴度以>1:8,且中和试验阳性
In order to strengthen the management of HBsAg carriers in the catering service industry, we conducted the HBsAg and ALT (alanine aminotransferase) tests on these persons from February to May 1998, and the results are reported as follows. 1 Materials and Methods 1.1 Source of Information From February to May 1998, HBsAg and ALT tests were conducted on 7 215 employees of the catering service industry in Decheng District, Dezhou, of which 5 749 were in the catering industry and 1 466 in the service industry. 1.2 Experimental Method Reverse passive hemagglutination test (RPHA) detection of HBsAg. Lyophilized HBsAg blood cells and diluents are produced by Shanghai Industrial Kehua Biotechnology Co., Ltd., batch number: 971208, used within the validity period. ALT is determined by Lai’s method and tested according to conventional methods. Criteria, HBsAg titers> 1: 8, and neutralization test was positive