福田区副溶血性弧菌食物中毒的流行病学研究和耐药性分析  

Epidemiology of Food Poisoning Caused by Vibrio Parahaemolyticus and Its Drug Resistance in Shenzhen

作　　者：杨梅[1] 蒋立新[1] 陈润莉[1] 李玥[1] 潘瑞胤[1] 

机构地区：[1]深圳市福田区疾病预防控制中心,广东深圳518040

出　　处：《预防医学情报杂志》2010年第2期96-98,共3页Journal of Preventive Medicine Information

基　　金：深圳市福田区科技计划项目(FTWS067)

摘　　要：目的了解深圳市福田区副溶血性弧菌食物中毒的流行病学特点和耐药性，为该类食物中毒的预防控制提供依据。方法收集2006年以来的副溶血性弧菌食物中毒的样品，分离根据国标GB／T4789．7—2003进行，用GNID革兰阴性菌鉴定板进行生化鉴定，用血清玻片凝集实验进行血清学分型，用法国梅里埃ATBFungs酵母菌药敏反应板进行药敏实验。结果副溶血性弧菌食物中毒主要发生在7～10月，中毒食物以凉拌菜和未彻底加热的熟肉食品为主。血清型主要以03：K6型为主，占52．4％。副溶血性弧菌对氨苄西林（AMP）、替卡西林（TIC）、头孢唑啉（KZ）的耐药率分别为61．5％、50．0％和42．3％。结论要重点防制03：K6型副溶血性弧菌食物中毒，在治疗时应合理用药。Objective To understand the epidemiological characteristics of food poisoning caused by Vibrio Para- haemolyticus and its drug resistance in Shenzhen, and provide evidence for the control of Vibrio parahaerno- lyticus related food poisoning. Methods The sample collection from food poisoning cases was started in 2006. Vibrio Parahaemolyticus was isolated according to GB/4789. 7 - 2003, and identified by GNID. The serotype was determined by slide agglutination. The drug susceptibility was conducted by ATB Fungus method of bio- Meieux, France. Results The peak season of Vibrio parahaemolyticus related food poisoning was during July- October. The majority of foods causing poisoning were cold dish and meat products which was not fully heated. 03 ： K6 was the predominant serotype of Vibrio Parahaemolytieus strains （52. 4% ）. Most strains showed resistance to ampicillin （61.5%）, ticarcillin （50. 0% ） and cefazolin （42. 3% ）. Conclusion It is important to control the food poisoning caused by Vibrio parahaemolyticus 03：K6 serotypes. The antibiotics should be used rationally in the treatment of related disease.

关 键 词：副溶血性弧菌 食物中毒 血清型 耐药 

分 类 号：R155.3[医药卫生—营养与食品卫生学]