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目的了解深圳市福田区副溶血性弧菌食物中毒的流行病学特征,为该类食物中毒的预防控制提供依据。方法查阅2007年以来副溶血性弧菌食物中毒的档案资料,副溶血性弧菌食物中毒样品的分离根据国标GB/T 4789.7-2003进行,用GNID革兰阴性菌鉴定板进行生化鉴定,用血清玻片凝集实验进行血清学分型,用法国梅里埃ATB Fungs酵母菌药敏反应板进行药敏实验。结果副溶血性弧菌食物中毒主要发生在8、9月,中毒食物以凉拌菜和未彻底加热的熟肉食品为主。血清型主要以O3∶K6型为主,占50.0%。副溶血性弧菌对氨苄西林(AMP)、替卡西林(TIC)、头孢唑啉(KZ)的耐药率分别为61.5%、50.0%和42.3%。结论要重点防制O3∶K6型副溶血性弧菌食物中毒,在治疗时应合理用药。
Objective To understand the epidemiological characteristics of food poisoning caused by Vibrio parahaemolyticus in Futian District, Shenzhen, and to provide basis for the prevention and control of such food poisoning. Methods The archives of food poisoning caused by Vibrio parahaemolyticus were reviewed. The isolation of Vibrio parahaemolyticus food poisoning samples was carried out according to the national standard GB / T 4789.7-2003, and the biochemical identification of Gram negative bacteria with GNID was performed. Slides agglutination experiments for serological typing, the French Merier ATB Fungs yeast susceptibility plate for susceptibility testing. Results Vibrio parahaemolyticus food poisoning occurred mainly in August and September, poisoning food to salad and not thoroughly heated cooked meat products. Serotype mainly O3: K6-based, accounting for 50.0%. The rates of resistance to Vibrio parahaemolyticus to ampicillin (AMP), ticarcillin (TIC) and cefazolin (KZ) were 61.5%, 50.0% and 42.3%, respectively. Conclusion To focus on the prevention of O3: K6 Vibrio parahaemolyticus food poisoning, should be treated properly.