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目的快速查找1起食物中毒的原因,为预防并控制类似食源性疾病的再次发生提供实验依据。方法对1起食物中毒通过流行病学调查,采集患者粪便、剩余食物及厨房用具,依据《食品卫生微生物学检验沙门氏菌检验》、《病原生物学检验》(细菌)进行检测。结果共同进餐56人,24人发病,罹患率42.86%;共采集7份患者粪便样品,5份检出阿姆德尔尼斯沙门菌,检出率为71.4%,9份食物样品,2份检出阿姆德尔尼斯沙门菌,检出率为22.2%,6份厨房用具,4份检出阿姆德尔尼斯沙门菌,检出率为66.7%。所检出的11株阿姆德尔尼斯沙门菌生化反应及血清凝集试验一致,具有同源性。所有样品均未检出副溶血性弧菌、金黄色葡萄球菌、志贺菌、变形杆菌、致泻大肠埃希菌。结论此次食物中毒由阿姆德尔尼斯沙门菌引起。
Objective To find out the causes of food poisoning rapidly and provide experimental evidence for the prevention and control of the recurrence of similar food-borne diseases. Methods One case of food poisoning was collected through epidemiological survey, collecting fecal matter, surplus food and kitchen utensils. The test was conducted according to “Salmonella Microbiological Examination for Food Hygiene” and “Pathogen Biology Test” (bacteria). Results A total of 56 people were enrolled in the study, with onset rate of 42.86% and incidence rate of 42.86%. A total of 7 fecal samples were collected and 5 samples of Salmonella typhimurium were detected with a detection rate of 71.4%, 9 food samples and 2 detected The rate of Salmonella enteritis was 22.2%, 6 kitchen utensils and 4 samples of Salmonella tympanum were detected, the detection rate was 66.7%. The 11 strains of Amdair Ness Salmonella detected biochemical reactions and serum agglutination test consistent with homology. All samples were not detected Vibrio parahaemolyticus, Staphylococcus aureus, Shigella, Proteus, diarrhea caused by Escherichia coli. Conclusion The food poisoning is caused by Salmonella typhimurium.