爆发性宋内氏痢疾杆菌型食物中毒的流行病学与临床特征分析  

Clinical characteristics of an outbreak of shigella sonnei at a primary school

作　　者：陈桂华[1] 邓建军[1] 万朝敏[1] 乔勇[2] 李晓辉[3] 何亚薇[4] 李桦[3] 余华[5] 李运碧[6] 陈昌辉[6] 

机构地区：[1]四川大学华西第二医院儿科,四川成都610041 [2]崇州市人民医院儿科 [3]成都市第三人民医院儿科 [4]成都市第二人民医院儿科 [5]成都市第五人民医院儿科 [6]四川省人民医院儿科

出　　处：《西部医学》2009年第1期141-143,共3页Medical Journal of West China

摘　　要：目的探讨爆发性宋内氏痢疾杆菌致食物中毒大便培养阳性患儿的临床与流行病学特征。方法对245例住院患儿依照《全国细菌性痢疾监测方案》进行病原学、流行病学、临床表现、细菌学检查、毒力基因鉴定结果、药敏试验分析。结果从食堂凉拌肉标本以及患儿大便标本中均培养出宋内氏痢疾杆菌，经鉴定均含有ipa毒力基因，药敏结果显示对第三代头孢菌素敏感。此次暴发性起病急进展快，有93．1％的患儿在初次暴露后2—3天内发病，无死亡病例。结论宋内氏痢疾杆菌是本次爆发流行的病原菌，传染源是变质的凉拌菜，传播途径是直接进食凉拌菜，没有第二代患者的产生，但是有患者的大便培养由阴性转为阳性。Objective To describe clinical and epidemiological characteristics of an outbreak of shigella sormei at a primary school. Methods According to the ＂Project for Surveillance of Shigellosis in China＂, all data of 245 cases suffered from shigella sonnei were collected and analyzed. Results Ipa gene of S. sonnei from those patients were the same as those from sliced meat. Drug sensitive tests showed S. sonnei from patients and sliced meats were sensitive to third generation cephalosporin. 93.1 percent of children were ill 2-3 days after the initial post-exposure. Conclusions Sonnei Shigella was the pathogen leading to the outbreak of the epidemic. The source of infection was metamorphic cold dish. The mode of transmission was direct eat cold dishes. There was no second generation of patients.

关 键 词：宋内氏痢疾杆菌 食物中毒 爆发 儿童 流行病学 

分 类 号：R725[医药卫生—儿科]