细菌性食物中毒研究进展  

Research progress of bacterial food poisoning

作　　者：王艳玲 WANG Yan-ling(Department of Clinical Laboratory,Tianjin Jizhou District Center for Disease Control and Prevention,Tianjin 301900,China)

机构地区：[1]天津市蓟州区疾病预防控制中心检验科,天津301900

出　　处：《中国城乡企业卫生》2020年第5期42-44,共3页Chinese Journal of Urban and Rural Enterprise Hygiene

摘　　要：随着全球气温逐年增高、人们生活水平不断提升以及生活方式多样化等因素的影响,出现了新的病原菌,细菌性食物中毒的病原菌模式也发生了改变。本文对部分细菌的相关特性、致病因素及其引起的食物中毒的常见食品中毒症状进行了综述,为查找细菌性食物中毒的细菌类型、污染源提供依据。导致食物中毒的病原菌种类很多,实际工作中不能局限于常见病原菌,应采集大量样品,根据中毒症状、可疑食品、流行病学数据等进行针对性的病原菌检测,及时找出污染源,为流行病学调查和临床治疗工作提供依据。With the increasing of global temperature year by year,the continuous improvement of people’s living standards and the diversification of lifestyle and other factors,new pathogens have emerged,bacterial food poisoning pathogen model has also changed. In this paper,the related characteristics of some bacteria,pathogenic factors and common food poisoning symptoms caused by food poisoning are reviewed,which provide the basis for finding the types of bacteria and pollution sources of bacterial food poisoning.There are many kinds of pathogenic bacteria causing food poisoning. In the actual work,we should not be limited to the common pathogens,and should collect a large number of samples,according to the poisoning symptoms,suspected food,epidemiological data and other targeted pathogen detection,timely find out the pollution sources,provide the basis for epidemiological investigation and clinical treatment work.

关 键 词：细菌性食物中毒 沙门菌属 变形杆菌 志贺菌属 产气荚膜梭菌 

分 类 号：R115[医药卫生—公共卫生与预防医学]