副溶血性弧菌与食物中毒  

Characteristics and preventive measures of Vibrio parahaemolyticus food poisioning

作　　者：高敏国[1] 丁俭[1] 

机构地区：[1]无锡市疾病预防控制中心,无锡214023

出　　处：《旅行医学科学》2011年第4期36-41,共6页

摘　　要：副溶血性弧菌是导致食源性疾病的一种常见致病菌,近年来,由该菌引起的食物中毒案例逐年上升,在沿海地区尤其明显。本文对国内外相关文献进行整理,对副溶血性弧菌的生物学特性、流行病学特征、临床资料以及该菌引起的食物中毒的特点、预防控制措施作一综述,为副溶血性弧菌的检测、诊断、防控技术等研究提供参考。Vibrio parahaemolyticus is a common pathogen of the foodbome disease .In recent years cases of food poisoning caused by this bacteria increased year by year, particularly in the coastal areas. Based on the related domestic and foreign literatures, this paper reviewed the biological characteristics, epidemiological characteristics, clinical data of Vibrio parahaemolyficus, as well as the characteristics of food poisoning caused by this bacteria, and its prevention and control measures, which provided the reference for the detection, diagnosis , prevention and control of Vibrio parahaemolyticus.

关 键 词：副溶血性弧菌 食源性疾病 特性 防控措施 

分 类 号：R155.31[医药卫生—营养与食品卫生学]