论文部分内容阅读
目的对一起食物中毒的采集样本进行相关微生物学检验,确定引起食物中毒的病原菌,为食物中毒的处理提供科学依据。方法根据流行病学调查及临床表现,选择疑似的病原菌,依据《食品安全国家标准食品微生物检验》,对采集的样品进行病原菌分离与鉴定。结果从采集的2份剩余食物中检出鼠伤寒沙门氏菌,2位患者恢复期血清比急性期血清中的鼠伤寒沙门氏菌抗体水平有4倍以上的增高。结论该次食物中毒由鼠伤寒沙门氏菌污染所致。
Objective To carry out relevant microbiological tests on samples collected from food poisoning to determine the pathogens that cause food poisoning and provide a scientific basis for the handling of food poisoning. Methods According to the epidemiological investigation and clinical manifestations, the suspected pathogens were selected and the pathogenic bacteria were isolated and identified according to the National Food Safety Microbiological Test. Results Salmonella typhimurium was detected in the two remaining foodstuffs. The serum levels of convalescent sera of two patients were more than 4 times higher than the levels of Salmonella typhimurium antibody in acute sera. Conclusion The food poisoning caused by Salmonella typhimurium contamination.