一起蜡样芽胞杆菌致食物中毒调查分析  

Analysis on a Case of Food-poisoning Induced by Bacillus Cereus

作　　者：罗宽洋[1] 廖丽辉[1] 黄峥[1] 龙军[1] 陈艺[1] 

机构地区：[1]湖南省怀化市疾病预防控制中心

出　　处：《环境卫生学杂志》2011年第4期28-29,共2页JOURNAL OF ENVIRONMENTAL HYGIENE

摘　　要：目的科学确定一起食物中毒的致病因子及其来源,为防治食物中毒提供依据。方法通过流行病调查分析,结合临床表现、实验室检验结果判断中毒原因。结果从病人呕吐物、剩余食物(卤猪心)及超市采集的卤猪心中检出蜡样芽胞杆菌,卤猪心检出蜡样芽胞杆菌活菌计数为2.5×106cfu/g。结论确定为一起由蜡样芽胞杆菌所致的食物中毒。Objectives To investigate the pathogenic factors and their sources of a food-poisoning accident, to provide basic measures for the control and prevention of food-poisoning. Methods The pathogenic factors were identified by epidemiological survey combined with analysis of clinical manifestations and laboratory tests. Results Bacillus cereus was isolated from patients＇ vomits, their food leftovers （spiced porcine heart） and other spiced porcine hearts collected from supermarkets. The plate counts were 2.5×10^6 cfu/g. Conclusions This case was confirmed as a food poisoning accident caused by bacillus cereus.

关 键 词：蜡样芽胞杆菌 食物中毒 调查分析 

分 类 号：R155.3[医药卫生—营养与食品卫生学]