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目的:探讨广州市细菌性食物中毒发生的特征及分布规律,为防控食物中毒提供科学依据。方法:对2000年-2006年本实验室疑似细菌性食物中毒的样本进行细菌分离鉴定,资料采用SPSS 11.0等软件进行统计分析。利用PFGE对部分菌株进行分子分型分析。结果:七年共检测疑似细菌性食物中毒124宗,致病菌阳性70宗(检出率56.45%)。细菌性食物中毒全年均有发生,9月～10月发生频数最高。共检出12种病原菌,最常见的是金黄色葡萄球菌(34.25%)、副溶血性弧菌(28.57%)、沙门菌(18.57%)和溶藻弧菌(15.71%)。各菌对各类物品的污染情况是:金黄色葡萄球菌和溶藻弧菌以污染肉类为主;副溶血性弧菌和沙门菌以公用具为主。发生细菌性食物中毒场所则以餐饮业最多(28.23%)、其次为幼儿园(19.35%)。食物中毒菌株的PFGE型别密切,环境株型别多样性明显。结论:应加强卫生教育和监管工作,以减少细菌性食物中毒事故的发生。
Objective: To investigate the characteristics and distribution of bacterial food poisoning in Guangzhou and to provide a scientific basis for the prevention and control of food poisoning. Methods: Bacteria were isolated and identified from samples suspected of bacterial food poisoning in our laboratory from 2000 to 2006. The data were analyzed by SPSS 11.0 and other software. PFGE analysis of some strains by molecular typing. Results: In the past seven years, 124 cases of suspected bacterial food poisoning were detected and 70 were positive for pathogens (detection rate was 56.45%). Bacterial food poisoning occurred throughout the year, September to October the highest frequency. A total of 12 pathogens were detected, the most common being Staphylococcus aureus (34.25%), Vibrio parahaemolyticus (28.57%), Salmonella (18.57%) and Vibrio alginolyticus (15.71%). Staphylococcus aureus and Vibrio alginolyticus are mainly contaminated meat, while Vibrio parahaemolyticus and Salmonella are common. In the place of bacterial food poisoning, the catering industry was the largest (28.23%), followed by kindergarten (19.35%). PFGE types of food poisoning strains are close, and the diversity of environmental strains is obvious. Conclusion: Health education and supervision should be strengthened to reduce the incidence of bacterial food poisoning.