一起由副溶血性弧菌致群体性食物中毒的调查报告  

A case report on mass food poisoning caused by Vibrio parahaemolyticus

作　　者：孙吉昌[1] 游兴勇[1] 刘成伟[1] 朱应飞[1] 范治钢 王亚林[1] 

机构地区：[1]江西省疾病预防控制中心,江西南昌330029 [2]瑞昌市疾病预防控制中心,江西瑞昌332600

出　　处：《中国食品卫生杂志》2012年第1期89-91,共3页Chinese Journal of Food Hygiene

摘　　要：目的查明瑞昌市375人因食用熟制小龙虾中毒的病因,为今后预防类似群体性事件提供参考。方法采用现场流行病学调查和实验室检查,并对毒力(耐热相关溶血素)基因tdh和trh检测。结果本次食物中毒由冰冻小龙虾储存不当和蒸煮时间不充分造成副溶血性弧菌污染所致。PCR试验结果表明从熟的小龙虾、患者肛拭子和粪便中分离的副溶血性弧菌均携带毒力基因。结论本次群体性食物中毒事件警示,小龙虾加工企业应该严格按照食品贮存卫生管理制度的要求,做好小龙虾的储存,要高度重视加工时的食品安全,控制食源性致病菌的污染。同时,针对参与人数众多的群体性就餐活动应充分做好食品安全监督管理,加强各环节的质量控制,加大食品安全宣传,提高预防和控制食源性疾病的能力。Objective To identify the cause of a large-scale food poisoning which occurred in Ruichang City,Jiangxi Province.Methods Field epidemiological investigation and laboratory inspection were conducted.PCR test was used to detect the virulent（heat-related hemolysin） gene tdh and trh.Results The cause of the incidence was the insufficiently cooked frozen crayfish which had been stored in improper places.Vibrio parahaemolyticus carried virulent gene tdh and trh was isolated from boiled crayfish,rectal swab and stool by PCR.Conclusion The occurrence of this accident was a warning of emphasizing the importance of food hygiene in large scale dining events.Supervision and management for food safety should be strengthened;propagation on food safety should be enhanced;prevention and control of foodborne diseases should be improved.

关 键 词：副溶血性弧菌 食物中毒 小龙虾 PCR试验 集体用餐 食品安全 

分 类 号：R155.3[医药卫生—营养与食品卫生学]