豆浆引起学生食物中毒的实验室分析  

LABORATORY ANALYSIS OF STUEDNTS FOOD-POISONING BY BEAN MILKS

作　　者：王红戟[1] 陈娅[1] 

机构地区：[1]浙江省台州市路桥区疾病预防控制中心,台州318050

出　　处：《现代预防医学》2007年第18期3505-3506,共2页Modern Preventive Medicine

摘　　要：[目的]了解学生食物中毒的特点及引起食物中毒的原因。[方法]对留样食物、剩余食物、呕吐物、粪便及肛拭标本分别进行取样,根据临床表现,进行筛选检测及目标菌检测。[结果]此次学生食物中毒是由蜡样芽胞杆菌引起的。[结论]由蜡样芽胞杆菌引起的食物中毒潜伏期短,与未煮熟豆浆引起的食物中毒相似。在豆浆的直接涂片中,见到大量革兰阳性菌,可初步排除是由理化因素引起的中毒,但仍需做进一步分析。　[Objective]To explore the characteristics of food-poisoning of students and the causes for food-poisoning.[Matheds]Samples were collected with sampling food,left-over food,vomitus,stool and archos-wipe,according to clinical situations.[Results]The causes for food-poisoning of students was Bacillus cereus.[Conclusion]The lentency period of food-poisoning by Bacillus cereus was short,which is similar with food-poisoning caused by bean milk that is not cooked thoroughly. Smearing with bean milk,we find a large amount of gram-positive bacterium,which can preliminarily eliminate the causes of physical and chemical factors,but further analysis is still needed.

关 键 词：豆浆 食物中毒 蜡样芽胞杆菌 

分 类 号：R155.3[医药卫生—营养与食品卫生学]