天津市2008年-2010年细菌性食物中毒实验检测及相关问题分析  

Analysis of detection of bacterial food poisoning and probe on relational problem from 2008 to 2010 in Tianjin

作　　者：丁建清[1] 张文生[1] 孙美玲[1] 苟锦博[1] 

机构地区：[1]天津市疾病预防控制中心,天津300011

出　　处：《中国卫生检验杂志》2011年第7期1769-1770,1772,共3页Chinese Journal of Health Laboratory Technology

基　　金：天津市科技支撑计划重大项目(07SYSYSF05100)

摘　　要：目的:了解天津市2008年-2010年17起细菌性食物中毒病原菌发生规律,为快速处置食物中毒事件提供技术支撑。方法:对天津市2008年-2010年发生的细菌性食物中毒经实验室确诊的病原进行分析。结果:天津市3年间共发生细菌性食物中17起,中毒人数734人。发生季节主要在第三季度(70.59%),发生场所主要以学生和企业中的集体食堂为主,分别为35.29%和35.29%,其次是快餐配送公司盒饭,为23.53%。结论:本市细菌性食物中毒主要以副溶血性弧菌为主要病原菌,检出率占整个事件的41.18%,应引起政府部门的高度关注。Objective：To analyze 17 incidents of pathogenic bacterium cause of food poisoning and in Tianjin city during 2008-2010 and understand the occurrence rule,in order to provide technical support for handling the food poisoning issues quickly.Methods： According to the bacterial food poisoning occurred in Tianjin during 2008-2010,to analyze the pathogen diagnosed by laboratory.Results： In three years,a total of 17 incidents of bacterial food poisoning with 734 cases occurred and the quarter of third is peak of food poisoning accounting for 70.59% in TianJin.The distribution site of food poisoning were public food services of students and enterorises,both accounting for 35.29% repectively and secondly is box_rice of fast food company accounting for 23.53%.Conclusion： The vibrio parahaemolyticus is the main pathogenic bacterium in bacterial food poisoning with the detection rate of 41.18% in total bacterial food poisoning incidents in Tianjin,which should be paid more attention by the government.

关 键 词：细菌性食物中毒 副溶血性弧菌 病因分析 

分 类 号：R155.31[医药卫生—营养与食品卫生学]