广州地区七年细菌性食物中毒的病原特征研究  

Study on the pathogenic characteristics of bacterial food-poisoning from 2000 to 2006 in Guangzhou

作　　者：李孝权[1] 李钏华[1] 邓志爱[1] 张欣强[1] 庞杏林[1] 刘俊华[1] 陈守义[1] 杨智聪[1] 

机构地区：[1]广州市疾病预防控制中心,广州510080

出　　处：《中国卫生检验杂志》2011年第3期622-624,627,共4页Chinese Journal of Health Laboratory Technology

基　　金：广州市医药卫生科技项目(2009-YB-121);广东省医学科研基金项目资助(A2010493)

摘　　要：目的:探讨广州市细菌性食物中毒发生的特征及分布规律,为防控食物中毒提供科学依据。方法:对2000年-2006年本实验室疑似细菌性食物中毒的样本进行细菌分离鉴定,资料采用SPSS 11.0等软件进行统计分析。利用PFGE对部分菌株进行分子分型分析。结果:七年共检测疑似细菌性食物中毒124宗,致病菌阳性70宗(检出率56.45%)。细菌性食物中毒全年均有发生,9月～10月发生频数最高。共检出12种病原菌,最常见的是金黄色葡萄球菌(34.25%)、副溶血性弧菌(28.57%)、沙门菌(18.57%)和溶藻弧菌(15.71%)。各菌对各类物品的污染情况是:金黄色葡萄球菌和溶藻弧菌以污染肉类为主;副溶血性弧菌和沙门菌以公用具为主。发生细菌性食物中毒场所则以餐饮业最多(28.23%)、其次为幼儿园(19.35%)。食物中毒菌株的PFGE型别密切,环境株型别多样性明显。结论:应加强卫生教育和监管工作,以减少细菌性食物中毒事故的发生。Objective：To study the characteristics and laws of food-poisoning caused by bacteria and provide scientific data for the control and prevention of food-borne diseases including food-poisoning.Methods：Samples from suspected food-poisoning were subject to bacterial isolation and identification and related data were analyzed by SPSS 11.0 software.Some of the isolates were subtyped by PFGE.Results：For seven years,70 of 124 food-poisoning cases were positive for pathogenic bacteria（with positive rate of 56.45%）.Food-poisoning occurred all year around,with the highest frequency from September to October.Twelve categories of pathogenic bacteria were detected and the most frequently seen bacteria were as follows：Staphylococcus aureus（34.25%）,Vibrio parahaemolyticus（28.57%）,Salmonella（18.57%）,Vibrio alginolyticus（15.71%）.Staphylococcus aureus and Vibrio alginolyticus contaminated mainly meat and it was mainly utensils in the case of Vibrio parahaemolyticus and Salmonella.The places where bacterial food-poisoning happened most frequently were food industry（28.23%）,followed by kindergarten（19.35%）.Close relationship was seen among food-poisoning related isolates and environmental isolates demonstrated diversity in pulsotype.Conclusion：Health guidance and supervision should be strengthened,in order to reduce food-poisoning cases caused by bacteria.

关 键 词：细菌性 食物中毒 病原特征 

分 类 号：R155.31[医药卫生—营养与食品卫生学]