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目的对河北省围场县某乡一起食物中毒的病原菌进行实验室检验,为后续卫生防控提供依据。方法现场流行病学调查以及对所采21份生物样本进行荧光PCR法检测与细菌培养。结果荧光PCR法检测结果显示:在炖鸡腿、腌咸蛋及一份呕吐物中检出蜡样芽胞杆菌、HBL毒素型阳性;其余样品均未检出。细菌培养法检验结果显示:炖鸡腿蜡样芽胞计数1.5×105cfu/g,腌咸蛋蜡样芽胞计数1.2×105cfu/g,呕吐物中未检出蜡样芽胞杆菌;其余样品均未检出。结论本起食物中毒由蜡样芽胞杆菌引起。据此,需加强学校食品卫生的管理与监督,避免类似事件发生。
Objective To carry out laboratory tests on pathogenic bacteria of food poisoning in a county in Weichang County of Hebei Province to provide the basis for follow-up health prevention and control. Methods Field epidemiological investigation and the detection of 21 biological samples by fluorescence PCR and bacterial culture. Results The results of fluorescence PCR showed that Bacillus cereus was detected in stewed chicken legs, salted egg and a vomit, and the HBL toxin type was positive. No other samples were detected. Bacterial culture test results showed that: the wax-like bud sprouting chicken stew 1.5 × 105cfu / g, salted egg-like sprouting 1.2 × 105cfu / g, no Bacillus cereus was detected in the vomit; the remaining samples were not detected. Conclusion The food poisoning caused by Bacillus cereus. Accordingly, it is necessary to strengthen the management and supervision of school food hygiene to avoid similar incidents.