珠海市2011-2015年细菌性食物中毒事件的标本检测结果分析  

Analysis of detection result of bacterial food-poisoning in Zhuhai City during 2011-2015

作　　者：杨春晓[1] 莫韵韶 魏泉德[1] 

机构地区：[1]广东省珠海市疾病预防控制中心,519060

出　　处：《国际检验医学杂志》2017年第6期788-791,共4页International Journal of Laboratory Medicine

摘　　要：目的了解珠海市细菌性食物中毒事件的特点,为细菌性食物中毒的判定、控制和预防提供科学依据。方法依据两版《食品微生物学检验标准》(分别于2004-01-01和2010-06-01实施)中的方法对2011-2015年珠海市细菌性食物中毒事件的标本进行检测,并将检测结果进行统计分析。结果 2011-2015年珠海市共发生37起细菌性食物中毒事件(共430份标本),检出22起(共检出致病菌124株),细菌性食物中毒事件原因查明率为59.46%。引起细菌性食物中毒事件的致病菌主要以副溶血性弧菌为主(检出97株,占菌株总数78.23%),其次是金黄色葡萄球菌(检出12株,占菌株总数9.68%)。采集标本检出率是以肛拭标本最高(检出77株,占菌株总数62.10%),其次是粪便标本(检出17株,占菌株总数13.71%)。致病菌检出的季节性分布表明:明显集中在第3季度(检出致病菌99株,占检出菌株总数的79.84%),其次是第二季度(检出致病菌16株,占检出菌株总数12.90%)。结论 2011-2015年珠海市细菌性食物中毒事件以副溶血性弧菌和金黄色葡萄球菌为主要病原菌,致病菌检出的季节性分布集中在第2、3季度。提高全民卫生意识,加强食品生产、加工、储存过程食源性致病菌的监测和监督管理工作,减少食物中毒的发生。Objective To understand the epidemiological characteristic of bacterial food-poisoning in Zhuhai City to provide a scientific basis for the judgment,control and prevention of bacterial food-poisoning.Methods The samples of bacterial food-poisoning in the Zhuhai Municipal Bacterial Food-Poisoning Laboratory during 2011-2015 were detected according to two version of Microbiological Examination of Food（implementation on 2004-01-01 and 2016-06-01respectively）,and the detection results were statistically analyzed.Results Thirty-seven cases of bacterial food-poisoning（430samples）occurred in Zhuhai City in the recent five years,among which 22cases（124strains of pathogenic bacteria）were detected,the cause detection rate of bacterial food-poisoning events was 59.46%.The pathogenic bacteria causing bacterial food-poisoning were mainly vibrio parahaemolyticus（97strains,78.23%）and Staphyloccocus aureus（12strains,9.68%）.The sample detection rate of anal swabs was highest（77strains,62.10%）,followed by feces samples（17strains,13.71%）.The seasonality distribution was obviously concentrated in the third quarter（99strains of pathogenic bacteria,79.84%）and second quarter o（16strains,12.90%）.Conclusion Vibrio parahaemolyticus and Staphyloccocus aureus were the main pathogenic bacteria causing bacterial food-poisoning in Zhuhai City during these recent five years,and the seasonality distribution was mainly concentrated in the second and third quarter.It is important to improve health awareness of the whole people and strengthen the surveillance and supervision and management work of food-borne pathogenic bacteria during the food production,processing and storage process in order to reduce the occurrence of food-poisoning.

关 键 词：细菌性 食物中毒 致病菌 季节性分布 

分 类 号：R155.31[医药卫生—营养与食品卫生学]