绵阳市2003～2006年细菌性食源性疾病检测结果分析  

INVESTIGATION ON BACTERIAL FOODBORNE DISEASES IN MIANYANG CITY FROM 2003 TO 2006

作　　者：周良君[1] 江智辉[1] 王学军[1] 陈果[1] 向莉莉[1] 

机构地区：[1]四川省绵阳市疾病预防控制中心,绵阳621000

出　　处：《现代预防医学》2008年第20期3938-3939,共2页Modern Preventive Medicine

摘　　要：[目的]对绵阳市2003～2006年细菌性食源性疾病检测结果进行分析,了解病原菌分布特征及其发生规律,为实现对细菌性食源性疾病病原菌主动监控,制定我市食源性疾病暴发的预警、预防控制措施提供科学依据。[方法]用GB/T4789-2003《食品卫生微生物学检验》、《临床细菌学》对采集的有关食源性疾病样本进行病原菌检验。[结果]我市细菌性食源性疾病病原菌主要为志贺菌,其次为金黄色葡萄球菌,第2、3季度为高发季节,中小学集体食堂为主要发生场所。[结论]针对我市细菌性食源性疾病的特点,在第2、3季度对中小学实施志贺菌、金黄色葡萄球菌的主动监控,加强卫生监督力度,加强集体食堂从业人员卫生知识培训是预防和减少我市细菌性食源性疾病发生的关键措施。[ Objective ] To analyze the detection results of foodborne illness pathogen in Mianyang city from 2003 to 2006, so as to understand the distribution characteristics and spreading regularity of pathogenic bacteria, and to be helpful to active pathogen surveillance and provide useful data on foodborne illness prevention and control. [Methods] We took samples for foodborne illness and then tested the pathogenic microorganism according to a testing standard of Microbiological Examination of Food Hygiene （GB/T4789-2003） and the Bacteriology. [ Results] The Shigella is the main pathogenic bacteria causing foodborne illness, and followed by Saphylococcus aureus. The second and the third quarter is the peak seasons every year, and the disease spreaded more easily in elementary and high school refectory. [Conclusion] According to the characteristics of foodborne illness, we should activity monitor Shigella and Saphylococcus aureus, and strengthen the health supervision, health information training for staffs in the collective canteen, which is the important measures to decrease the occurrence of foodborne illness.

关 键 词：细菌性食源性疾病 检测结果分析 病原菌 分布规律 预警 预防控制措施 

分 类 号：R155.31[医药卫生—营养与食品卫生学]