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目的检测食物中毒副溶血性弧菌,并进行血清学分型,应用PCR技术检测不同血清型耐热直接溶血素(TDH)和耐热直接溶血素相关基因(TRH),为食物中毒的病原诊断提供依据。方法在发生食物中毒现场采集可疑食物,患者粪便、肛拭、呕吐物,厨师手部拭样及食品操作间拭样等进行病原菌检验和血清学分型,应用PCR技术对45株副溶血性弧菌进行TDH和TRH检测。结果 1978~2004年发生食物中毒48起,其中由细菌性引起的43起(89.58%)。2005~2007年发生细菌性食物中毒27起,其中16起(59.26%)由副溶血性弧菌引起,7起(25.93%)由金黄葡萄球菌引起;4起(14.81%)由2种及2种以上病原菌引起。共检出88株副溶血性弧菌,分为6个血清型,其中O1型23株(26.14%),O2型1株(1.14%),O3型37株(42.05%),O4型25株(28.41%),O5型1株(1.14%),O10型1株(1.14%)。应用PCR技术对45株不同血清型副溶血性弧菌进行TDH和TRH检测,O1型16株菌中有15株TDH阳性,1株TDH阴性;O3型9株菌TDH均阳性;O4型20株菌中17株TDH阳性,3株TDH阴性。45株菌TRH1和TRH2均阴性。结论引起细菌性食物中毒的病原菌主要是副溶血性弧菌O1、O2、O3、O4、O5、O10血清型。
Objective To detect Vibrio parahaemolyticus (Vibrio parahaemolyticus) by food poisoning and to carry out serological typing. To detect the different serotypes of heat-resistant direct hemolysin (TDH) and heat-resistant hemolysin-related gene (TRH) by PCR, in accordance with. Methods Pathogenic bacteria tests and serological typing were conducted on the scene of food poisoning. Susceptible food, patient’s stool, anal swab, vomit, chef’s hand swabs and swabs were swabbed for pathogen detection and serological typing. 45 strains of Vibrio parahaemolyticus TDH and TRH testing. Results 48 food poisoning occurred from 1978 to 2004, of which 43 were caused by bacteria (89.58%). From 2005 to 2007, 27 cases of bacterial food poisoning occurred, of which 16 (59.26%) were caused by Vibrio parahaemolyticus and 7 (25.93%) were caused by Staphylococcus aureus; 4 (14.81%) were caused by 2 and 2 Species caused by more pathogens. 88 Vibrio parahaemolyticus strains were isolated and divided into 6 serotypes, of which 23 were O1 (26.14%), 1 (1.14%) were O1, 37 (42.05%) were O3 and 25 (28.41%), one strain of O5 (1.14%) and one strain of O10 (1.14%). Twenty-five strains of Vibrio parahaemolyticus were detected by TDH and TRH using PCR technique. Among the 16 strains of O1, 15 were positive for TDH and 1 negative for TDH, while those for O3 were positive for TDH and 20 for O4 17 TDH positive bacteria, 3 TDH negative. 45 strains of TRH1 and TRH2 were negative. Conclusion The pathogens causing bacterial food poisoning are mainly Vibrio parahaemolyticus O1, O2, O3, O4, O5 and O10 serotypes.