2001～2009年细菌性食物中毒病原菌检测结果分析  

ANALYSIS OF THE DETECTION RESULT OF PATHOGEN IN BACTERIAL FOOD POISONING FROM 2001 TO 2009

作　　者：沈志英[1] 高文洁[1] 王恒辉[1] 陈黎霞[1] 燕勇[1] 

机构地区：[1]浙江省嘉兴市疾病预防控制中心,嘉兴314050

出　　处：《现代预防医学》2011年第1期30-31,33,共3页Modern Preventive Medicine

摘　　要：[目的]为了解嘉兴市细菌性食物中毒发生概况,尤其是流行特征及实验室检测情况,提高实验室应对食物中毒等突发事件的能力,为食物中毒的判定、治疗、控制和预防提供依据。[方法]根据2001～2009年中细菌性食物中毒检测结果报告进行总结分析。[结果]2001～2009年9年间本市共发生细菌性食物中毒82起,检出病原菌64起、未检出病原菌18起,检出种类为副溶血性弧菌、金黄色葡萄球菌、致泻大肠埃希菌、蜡样芽胞杆菌、变形杆菌、沙门菌。[结论]细菌性食物中毒季节性分布明显主要集中在5～9月份,病原菌以副溶血性弧菌为主,中毒场所以饮食服务为主、其次集体食堂。[ Objective } To understand the general situation of food poisoning in Jiaxing, especially the epidemiological characteristies and laboratory detection, which can improv the laboratory respansing capacity on emergent food poisoning events and afford scientific basis for decision, treatment, control and prevention of bacillary food poisoning. [Methods] Statistically analyzed pathogen in bacterial food poisoning from detection reports in Jiaxing from 2001 to 2009. [ Results] There were 82 bacterial food poisonings in Jiaxing from 2001 to 2009, in which 64 pathogens were detected. And the pathogens included vibrio parahaemolyticus, staphylococcus aureus, pathogenic escheriehia coll. eerea spore bacilli, proteus and salmonella. [Conclusion] Most bacterial food poisonings occur at catering department mainly from May to September, and vibrio parahaemolytieus is the chief pathogen. The second place is collective canteen.

关 键 词：细菌性食物中毒 季节性分布 病原菌 检测分析 

分 类 号：R155.31[医药卫生—营养与食品卫生学]