2003至2012年石家庄地区细菌性食物中毒病原菌特征研究  

Pathogenic Characteristics of Bacterial Food-Poisoning in 2003 - 2012 in Shijiazhuang

作　　者：郭玉梅[1] 秦丽云[1] 徐保红[1] 王苋[1] 吕国平[1] 张慧贤[2] 

机构地区：[1]石家庄市疾病预防控制中心微生物检验所,河北石家庄050011 [2]河北省血液中心检验科,河北石家庄050011

出　　处：《微生物学杂志》2013年第5期73-77,共5页Journal of Microbiology

基　　金：石家庄市科学技术研究与发展指导计划(121461733)

摘　　要：探讨石家庄地区细菌性食物中毒的特征和分布规律,为食物中毒事件的判定、预防和防控提供科学依据。收集2003至2012年石家庄地区细菌性食物中毒检验报告进行汇总分析。10 a间石家庄地区共报告242起细菌性食物中毒,其中111起检出致病菌,检出率为45.87%(111/242);单一致病菌和混合致病菌所致食物中毒分别占80.18%(89/111)和19.82%(22/111)。共检出7种病原菌,以变形杆菌和金黄色葡萄球菌占首位,其他还有沙门菌、蜡样芽胞杆菌、致泻大肠埃希菌、副溶血性弧菌、产气荚膜梭菌;食物中毒样品中以食品检出率最高,其次为患者粪便、剩余食品、呕吐物、涂抹物;食物中毒全年皆可发生,主要集中在4至9月份;食物中毒总体呈下降趋势。石家庄地区细菌性食物中毒病原菌呈多样性,以变形杆菌和金黄色葡萄球菌为主;食物中毒发生具有明显的季节性;近2a,沙门菌食物中毒有增多的迹象,应根据以上特点加强食品卫生监督管理,防控细菌性食物中毒的发生。The characteristics and distribution laws of bacteria food-poisoning （BFP） were investigated in order to provide scientific data for the judgment, prevention, and guard against to control food-poisoning （FP） events. BFP inspection reports in 2003 -2012 in Shijiazhuang were collected and analyzed eonfluently. 242 FP cases were reported in ten years. Among them 111 cases pathogenic bacteria was detected with the detected rate at 45.87% （111/242）. FP caused by single pathogenic bacteria and mixed pathogens accounted for 80.18% （89/111 ） and 19.82% （22/ 111 ） respectively. All together seven pathogens were deteeted. Proteus and Staphylococcus aureus were in the first plaee, others were Salmonella, Bacillus cereus, diarrheic E. coli, Vibrio parahaemolyticus, Clostridium perfringens. Foods samples are the highest detection rate of FP, followed by patients＇stool, leftover food, vomitus, and smears. FP cases could happen throughout the year, concentrated mainly in April through September. However, the FP generally manifested the trend of declining. It can be concluded that pathogen of BFP in Shijiazhuang assumed a diversity. Proteus and Staphylococcus aureas was the main pathogens. FP has obvious seasonal characteristic. In recent two years, signs of Salmonella FP are likely increasing. Based on the above characteristics supervision and management on food hygiene should be strengthen to prevent and guard against the happening of BFP.

关 键 词：细菌性食物中毒 混合型细菌性食物中毒 病原菌特征 

分 类 号：R516.2[医药卫生—内科学]