布利丹沙门菌食物中毒的流行病学分析和实验室调查  

Epidemiological analysis and laboratory investigation of Salmonella blegdam in food poisoning

作　　者：陆月敏 

机构地区：[1]永康市疾病预防控制中心,浙江永康321300

出　　处：《中国卫生检验杂志》2014年第12期1788-1789,共2页Chinese Journal of Health Laboratory Technology

摘　　要：目的通过流行病学分析调查明确因食用腌鸡蛋引发布利丹沙门菌食物中毒。方法 2013年5月24日,永康市某镇一企业外来民工自行聚餐,出现19人食物中毒症状。采用现场流行病学调查分析,食物中毒与19例聚餐人员共同食用的腌鸡蛋高度相关。采集剩余腌鸡蛋样品和19例食物中毒人员便样送检。病原诊断按《食品安全国家标准食品微生物学检验部分》。结果根据流行病学调查、病例的临床表现和实验室检测结果,剩余腌鸡蛋采样采样检出一株细菌与19份病例便样检出的病原菌一致,均为布利丹沙门菌。结论依据《沙门菌食物中毒诊断标准及处理原则》,认定本次事件是因食用布利丹沙门菌污染的腌鸡蛋而引发的一起食物中毒。沙门菌属中毒多由动物性食品引起,在制作腌鸡蛋过程中需要加强卫生防病意识。Objective To investigate a food poisoning case caused by salted eggs containing Salmonella blegdam through the epidemiological investigation and analysis. Methods There was a food poisoning case involving 19 migrant workers of some town enterprise on May 24,2013. The analysis of field epidemiological investigation indicated this food poisoning was closely related to salted eggs eaten by the 19 workers. The remaining salted egg samples and feces samples of the 19 food poisoning suffers were collected to detect the pathogen according to ＂ National standard for food safety- Food microbiology inspection part＂. Results According to the clinical manifestation,laboratory test results and epidemiological investigation of food poisoning cases,1bacterial strain from the remaining salted egg sample was consistent with those from feces samples of 19 cases,both were Salmonella blegdam. Conclusion ＂ Diagnostic criteria and principles of management for food poisoning of Salmonella＂ confirmed this food poisoning event was caused by salted eggs contaminated by Salmonella blegdam. Salmonella poisoning was mainly caused by animal food,so the sense of preventing diseases should be further improved in the production process of salted eggs.

关 键 词：腌鸡蛋 布利丹沙门菌 流行病学分析 病原调查 

分 类 号：TS207.4[轻工技术与工程—食品科学]