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目的了解细菌性食物中毒病原菌的特点,为快速处置细菌性食物中毒提供技术支撑。方法对桂阳县2009-2012年发生的细菌性食物中毒全部存档资料进行整理、统计和分析。结果 4年间共发生细菌性食物中毒8起,志贺菌所致食物中毒3起,发生在学校5起,酒店宴席(流动酒席)2起,发生时间以5-9月为主,共暴露3 339人,中毒266人。结论桂阳县细菌性食物中毒主要以志贺菌为主要病原菌,场所分布以学校为主,夏秋为多发季节,应加强病原学监测和预防食物中毒的宣传教育。
Objective To understand the characteristics of bacterial food poisoning pathogens and provide technical support for the rapid disposal of bacterial food poisoning. Methods The data of bacterial food poisoning in Guiyang County from 2009 to 2012 were collected, analyzed and statistically analyzed. Results Eight cases of bacterial food poisoning occurred in 4 years and 3 cases of shigella food poisoning occurred in 5 schools and 2 feast (mobile banquet) respectively. The occurrence time was mainly from May to September, exposing a total of 3 339 people, poisoning 266 people. Conclusion Bacterial food poisoning in Guiyang is mainly caused by Shigella as the main pathogen. The school is mainly distributed in summer and autumn is the summer season. Etiological monitoring and prevention of food poisoning should be strengthened.