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目的准确分析一起细菌性食物中毒的原因,为食物中毒的处理提供依据。方法按照《食品卫生微生物学检验》GB/T4789.4-7.10.11.14-2003和《副溶血性弧菌食物中毒标准及处理原则》WS/T81-1996方法进行检验,分析中毒的原因。结果通过对10份剩余食物样品、2份砧板棉试子、以及患者5份呕吐物,4份肛试、4份粪便共计25份样品的肠道致病菌的检验,其中在2份剩余食物小虾中和3份粪便中检出了副溶血性弧菌,患者大便中副溶血性弧菌检出率达75%,病原菌的菌落形态、镜检、分离培养、生化反应特点,都符合副溶血性弧菌的特征,所有样品均未检测出其它致病菌。结论病原学结果证实本起食物中毒是由摄入了受副溶血性弧菌污染的小虾而引起。
Objective To analyze the causes of bacterial food poisoning accurately and provide basis for the treatment of food poisoning. Methods According to “Food Hygiene Microbiological Test” GB / T4789.4-7.10.11.14-2003 and “Vibrio parahaemolyticus food poisoning criteria and handling principles” WS / T81-1996 method for testing to analyze the causes of poisoning. Results The test of intestinal pathogens in 25 samples of 10 remaining food samples, 2 chopped cotton samples and 5 samples of vomit, 4 samples of anal and 4 samples of faeces was carried out. Among 2 samples of remaining food Detection of Vibrio parahaemolyticus in shrimp and 3 stools showed that the detection rate of Vibrio parahaemolyticus in the stool was 75%. The colony morphology, microscopic examination, isolation and culture, and biochemical reaction characteristics of the pathogen were all consistent with the vice The characteristics of Vibrio hemolyticus, all samples were not detected by other pathogens. Conclusions The etiology confirmed that the food poisoning was caused by ingestion of shrimp contaminated with Vibrio parahaemolyticus.