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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点和耐药性,为该类食物中毒的预防控制提供依据。方法收集2006年以来的副溶血性弧菌食物中毒的样品,分离根据国标GB/T4789.7-2003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7~10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52.4%。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 and drug resistance of Vibrio parahaemolyticus food poisoning in Futian District, Shenzhen, and to provide basis for the prevention and control of such food poisoning. Methods Samples of Vibrio parahaemolyticus food poisoning since 2006 were collected and separated according to the national standard GB / T4789.7-2003. The biochemical identification was performed with the GNID Gram-negative bacteria identification plate, and the serum slide agglutination test was used for serological typing , With the French Merier ATB Fungs yeast susceptibility plate for susceptibility testing. Results Vibrio parahaemolyticus food poisoning occurred mainly in July-October. Poisoned food was mainly salad dressing and not cooked meat. Serotypes mainly O3: K6-based, accounting for 52.4%. 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.