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近几年由嗜盐菌引起的食物中毒,国内相继报告不少,多数原因是由于所食海产品制做不熟,或再食时加温不够所造成。我部近两年来,嗜盐菌中毒的人次数较前也有所增加。中毒后对所采到的标本进行培养,结果都有嗜盐菌生长。但是,有的单位发生中毒时没有吃海产品,结果也培养出嗜盐菌。这类情况的出现,往往就查不清中毒过程。为更好地贯彻“预防为主”的方针,查明发病的原因,制定切合实际的预防措施,我们于1975年9月中旬,对我部队35个伙食单位的炊具,做了嗜盐菌带菌状况的调查。
In recent years, food poisoning caused by halophilic bacteria has been reported in China. Most of the reasons are due to the unfamiliarity of the seafood products that are eaten, or the insufficient warming during rehousing. In the recent two years, the number of halophilic bacteria in our department has also increased compared with the previous years. Toxicity after the specimens were cultured, the results have halophilic bacteria growth. However, some units did not eat seafood poisoning results, the results also cultivate halophilic bacteria. The emergence of such cases, often not find out the poisoning process. In order to better implement the principle of “prevention as the mainstay”, identify the causes of the disease and formulate practical prevention measures, we halted the use of cooking utensils at 35 food units of our unit in mid-September 1975 Investigation of bacteria carrying bacteria.