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目的了解2005—2010年深圳市龙岗区细菌性食物中毒的季节分布、地点分布、病原菌的种类特征和分布规律,为控制细菌性食物中毒易感染环节,预防细菌性食物中毒提供科学依据。方法采用国家标准的食源性致病菌检测方法,按W S/T9-1996规定的检验方法对深圳市龙岗区2005—2010年细菌性食物中毒实验室检测样品进行检验,使用SPSS 17.0软件对检测结果进行统计分析。结果 2005—2010年深圳市龙岗区共发生45起细菌性食物中毒,病原菌主要为副溶血性弧菌(57.8%)、致泻性大肠埃希菌(11.1%)、沙门菌(11.1%)和奇异变形杆菌(6.7%)等9种致病菌;夏秋季高发(84.8%);集体食堂集体中毒为主(73.3%);粪便中病原菌的检出率最高(69.4%)。结论该地区细菌性食物中毒以副溶血性弧菌为主要病原菌。掌握细菌性食物中毒的发生规律,加强食品卫生安全监管,制定针对性的预防措施,可有效地控制细菌性食物中毒的发生。
Objective To understand the seasonal distribution, location distribution, species characteristics and distribution of bacterial pathogens in Longgang District, Shenzhen from 2005 to 2010, and to provide a scientific basis for controlling bacterial food poisoning susceptible links and preventing bacterial food poisoning. Methods National foodborne pathogenic bacteria detection method was used to test the bacterial food poisoning laboratory test samples from 2005 to 2010 in Longgang District of Shenzhen according to the test method stipulated by WS / T9-1996. SPSS 17.0 software was used to test Results of statistical analysis. Results A total of 45 bacterial food poisoning occurred in Longgang District of Shenzhen City from 2005 to 2010. The major pathogens were Vibrio parahaemolyticus (57.8%), diarrheal Escherichia coli (11.1%), Salmonella (11.1%) and Proteus mirabilis (6.7%) and other 9 kinds of pathogenic bacteria; high incidence in summer and autumn (84.8%); collective canteens collectively poisoning (73.3%); fecal pathogenic bacteria in the highest detection rate (69.4%). Conclusion Vibrio parahaemolyticus is the main pathogen of bacterial food poisoning in this area. Grasp the occurrence of bacterial food poisoning, strengthen food hygiene and safety supervision, to develop targeted preventive measures, which can effectively control the occurrence of bacterial food poisoning.