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目的了解北京市昌平地区温泉水域场所卫生状况。方法采用GB/T 18204.9.10.29-2000公共场所及ISO 11731∶1998(E)军团菌检测方法进行卫生指标检测细菌的分离鉴定。结果5所温泉水域场所108份样品总大肠菌群72份超标,超标率为66.67%;细菌总数74份超标,超标率为68.52%;尿素7份超标,超标率为6.48%;军团菌检出率55.56%;大肠埃希菌、霍乱弧菌均未检出。21份温泉水在不同温度下的检出情况为:水的温度在44℃时大肠菌群的检出率明显下降,60℃时呈阴性;细菌总数与军团菌在60℃检出率分别为14.29%、19.05%,水温在70℃均为阴性。大肠埃希菌及霍乱弧菌各温度时均为阴性。5所温泉水域场所温泉水pH值在6.4～7.3之间,环境温度在26～28℃之间,相对湿度在56%～81%,均为细菌最佳的生长条件。温泉水域场所消毒全部采用氯制剂,余氯含量在标准范围(0.3～0.5 mg/L)内。结论5所温泉水域场所温泉水污染比较严重,环境条件、pH值、水温度均适合细菌生长,所以要高度注意由温泉引起疾病暴发。由于温泉水温度比较高,氯制剂中氯挥发快,则影响消毒效果,适当提高温度可作为抑制军团菌等细菌繁殖的有效方法。
Objective To understand the health status of hot spring water area in Changping District of Beijing. Methods Isolation and identification of bacteria for bacterial detection by GB / T 18204.9.10.29-2000 Public places and ISO 11731: 1998 (E) Legionella method were conducted. Results The total coliform of 108 samples in 5 hot spring water areas exceeded 72.6% of the total coliform; the total number of bacteria was over 74, the over standard rate was 68.52%, the excess of urea exceeded 7, the over standard rate was 6.48% Rate of 55.56%; Escherichia coli, Vibrio cholera were not detected. The detection rates of 21 hot spring water samples at different temperatures were as follows: the detection rate of coliform bacteria decreased significantly at 44 ℃, negative at 60 ℃; the detection rates of total bacteria and Legionella at 60 ℃ were 14.29% and 19.05% respectively. The water temperature was negative at 70 ℃. Escherichia coli and Vibrio cholerae were negative at all temperatures. The spa water temperature of 5 hot spring water areas was between 6.4 and 7.3, the ambient temperature was between 26 and 28 ℃, and the relative humidity was between 56 and 81%, all of which were the optimal growth conditions for bacteria. Spa water disinfection of all places with chlorine preparations, residual chlorine content in the standard range (0.3 ~ 0.5 mg / L) within. Conclusions The hot spring water pollution in the hot springs area is rather serious. The environmental conditions, pH value and water temperature are suitable for bacterial growth. Therefore, we should pay great attention to the disease outbreak caused by hot springs. As the temperature of hot spring water is relatively high, chlorine is rapidly volatilized in chlorine preparations, which affects the disinfection effect. Appropriately increasing the temperature can be used as an effective method for inhibiting the growth of bacteria such as Legionella.