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目的了解绵阳市食品加工从业人员带菌情况,提供防控措施,为预防食源性致病菌导致的疾病提供科学依据。方法对本市4个餐饮部门的164位从业人员采集粪便和手表面样本,进行金黄色葡萄球菌、沙门菌、志贺菌和致泻性大肠埃希菌的检测。结果 164份样本,71人带菌,检出率为43.3%。其中沙门菌检出22株,检出率为13.4%,金黄色葡萄球菌检出27株,检出率为16.5%,致泻性大肠埃希菌检出30株,检出率为18.3%,志贺菌未检出。结论绵阳市餐饮从业人员带菌状况调查结果显示,致泻性大肠埃希菌检出率最高,该菌是条件致病菌,普遍在人体中存在,但还是应引起足够重视。金黄色葡萄球菌、沙门菌带菌率相对较高,污染食品后风险更大,建议对相应的人员进行及时治疗或者暂时调离。
Objective To understand the carrying status of food processing workers in Mianyang and to provide prevention and control measures to provide a scientific basis for the prevention of diseases caused by foodborne pathogens. Methods A total of 164 practitioners in four food and beverage departments of the city collected fecal and hand samples for the detection of Staphylococcus aureus, Salmonella, Shigella and diarrheal Escherichia coli. Results 164 samples, 71 people with bacteria, the detection rate was 43.3%. Among them, 22 strains of Salmonella were detected, the detection rate was 13.4%, 27 strains were detected by Staphylococcus aureus, the detection rate was 16.5%, 30 strains of diarrheal Escherichia coli were detected, the detection rate was 18.3% Shigella was not detected. Conclusions The results of the investigation on carrying status of catering workers in Mianyang City show that the detection rate of diarrheal Escherichia coli is the highest, which is a pathogenic bacteria commonly found in the human body, but it should still be given enough attention. Staphylococcus aureus, Salmonella carrier rate is relatively high, the risk of contamination of food is greater, it is recommended that the appropriate staff for timely treatment or temporary transfer from.