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目的掌握人感染猪链球菌病疫情的流行病学特点,为制定预防控制措施提供科学依据。方法开展流行病学调查,采集脑脊液标本,用血平板进行细菌培养、分离,PCR鉴定。结果病例发病时间集中在夏季,均为男性,手部均有外伤且有生猪肉接触史。脑脊液中分离的细菌经生化和PCR检测结果为猪链球菌Ⅱ型。病例经治疗均脱离了危险。结论4例病例均为散发疫情,相互间无流行病学联系。传播途径为接触被猪链球菌污染的生猪肉经破损皮肤而传染。应加强健康知识教育,提高肉食品加工人员的自我保护能力,同时要提高医务人员的诊治水平。
Objective To understand the epidemiological characteristics of human infection with Streptococcus suis and provide a scientific basis for the development of prevention and control measures. Methods To carry out epidemiological investigation, collecting cerebrospinal fluid samples, using blood plate bacterial culture, separation, PCR identification. Results The incidence of cases concentrated in the summer, both men, hand trauma and raw pork exposure history. Bacteria isolated from cerebrospinal fluid by biochemical and PCR detection results for Streptococcus suis type Ⅱ. Cases are treated out of danger. Conclusions All the four cases were epidemic outbreaks, no epidemiological relationship between them. The route of transmission is in contact with damaged pigs exposed to pigs contaminated with Streptococcus suis. The education of health knowledge should be strengthened to improve the self-protection ability of meat food processing staff, meanwhile, the level of medical staff should be improved.