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目的为了解某次茶饮料细菌性中毒的病原及其生物学特性。方法对可疑食物中检出的唯一一种细菌进行了菌体形态特征、菌落特征、培养特性、生化特性等生物学性状的观察研究,并对该菌对动物的致病性、溶血毒素的产生等致病性进行了研究。结果本次细菌性中毒的病原菌是腔隙莫拉氏菌,是首次从茶饮料中检出,具有典型该菌属的生物学特征,也有该菌属少有的特性。不产生耐热溶血毒素,也不产生不耐热性溶血毒素。结论本次细菌性中毒的病原菌是腔隙莫拉氏菌,是首次从茶饮料中检出,且动物实验证明该菌对小白鼠有一定的致病性。
Aim To understand the pathogen and biological characteristics of bacterial poisoning in a tea beverage. Methods The biological characteristics of the only bacteria detected in suspicious food were observed and studied on the morphological characteristics, colony characteristics, culture characteristics and biochemical characteristics of the bacteria. The pathogenicity of the bacteria to the animals, the hemolytic toxin The resulting pathogenicity was studied. Results The bacterial pathogen of bacterial poisoning was Moraxella lactiflora, which was firstly detected from the tea beverage. It has the biological characteristic of the genus, and also has the rare property of the genus. Does not produce heat-resistant hemolysin, nor does it produce heat-labile hemolysin. Conclusion The pathogen of bacterial poisoning is Moraxella lactiflora, which is the first time detected from tea beverages. Animal experiments show that the bacteria have certain pathogenicity to mice.