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目的对一起疑似细菌性食物中毒事件进行病原菌的检测,结合流行病学调查内容确定其致病因子。方法依据国标及相关标准,将传统手工分离培养方法与实时荧光PCR相结合进行菌株鉴定;利用mini VIDAS全自动荧光酶标免疫测试系统和金黄色葡萄球菌肠毒素胶体金快速检测试剂盒,检测肠毒素并分型,同时进行药敏试验以了解病原菌的耐药性。结果在采集的剩余饮品和2例病人的肛拭子中均检出金黄色葡萄球菌和A型肠毒素,分离出的3株金黄色葡萄球菌从培养特性、生化反应、实时荧光PCR仪鉴定情况到药敏试验,结果均一致。结论此次食物中毒为剩余饮品中金黄色葡萄球菌A型肠毒素所致,采用实时荧光PCR等快速检测方法可以大大提高实验室检测的快速性、灵敏性和准确性。同时提醒各级卫生监督部门要加大监督力度,保障食品安全。
Objective To detect the pathogenic bacteria in a suspected bacterial food poisoning event and determine its pathogenicity factors according to epidemiological investigation. Methods According to the national standard and related standards, traditional manual isolation and culture methods were combined with real-time fluorescence PCR to identify the strains. The mini VIDAS automatic fluorescent enzyme immunoassay system and the Staphylococcus aureus enterotoxin colloidal gold rapid detection kit were used to detect the intestinal Toxins and typing, at the same time susceptibility testing to understand the pathogenic bacteria resistance. Results Staphylococcus aureus and type A enterotoxin were detected in the collected remaining drinks and two patients’ rectal swabs. Three Staphylococcus aureus isolates were identified from the culture characteristics, biochemical reactions and real-time fluorescence PCR machines To susceptibility testing, the results are the same. Conclusion The food poisoning is caused by Staphylococcus aureus enterotoxin in the remaining beverages. The rapid detection method such as real-time fluorescence PCR can greatly improve the speed, sensitivity and accuracy of laboratory tests. At the same time remind the health supervision departments at all levels should increase supervision and ensure food safety.