100例细菌性食物中毒患者病原微生物鉴定结果分析  

Analysis of pathogenic microorganisms in 100 cases of bacterial food poisoning

作　　者：徐苏丽[1] 石英 XU Su-li;SHI Ying(Yanan Municipal Center for Disease Control and Prevention,Yanan,Shaanxi 716000,China)

机构地区：[1]延安市疾病预防控制中心,陕西延安716000

出　　处：《中国卫生检验杂志》2020年第24期3057-3060,共4页Chinese Journal of Health Laboratory Technology

摘　　要：目的探讨细菌性食物中毒的病原微生物分离情况。方法检测100例细菌性食物中毒患者的肛拭子、呕吐物及可疑剩余食物标本中病原微生物情况。结果100例细菌性食物中毒患者中,共检出致病菌122株,其中单一致病菌引起占79.0%,混合致病菌引起占21.0%;单一致病菌引起的细菌性食物中毒事件中,金黄色葡萄球菌、变形杆菌引起的中毒事件所占比例最高,分别占39.2%、35.4%;第三季度(7月-9月)细菌性食物中毒事件的发生率较高,为49.0%;肛拭子、可疑剩余食物标本的致病菌检出率最高。结论2017年1月-2018年12月延安市疾病预防控制中心检测的细菌性食物中毒的致病菌检出以变形杆菌、金黄色葡萄球菌为主,且以第三季度发生率较高,因此应根据上述特点加强卫生监督工作,防控细菌性食物中毒事件发生。Objective To investigate the isolation of pathogenic microorganisms in bacterial food poisoning.Methods To detect pathogenic microorganisms in anal swabs,vomitus and suspected leftover food samples of 100 patients with bacterial food poisoning.Results Among the 100 cases of bacterial food poisoning,122 strains of pathogenic bacteria were detected,among which 79.0%were caused by single pathogens,and 21.0%by mixed pathogens.Staphylococcus aureus and Proteus accounted for 39.2%and 35.4%of the bacterial food poisoning caused by single pathogenic bacteria.The incidence of bacterial food poisoning in the third quarter(July-September)was 49.0%.Anal swab and suspected surplus food samples has the highest detection rate of pathogenic bacteria.Conclusion The pathogenic bacteria of bacterial food poisoning admitted to our hospital from January 2017 to December 2018 were mainly Proteus and Staphylococcus aureus,and the incidence rate was relatively high in the third quarter.Therefore,health supervision should be strengthened according to the above characteristics to prevent and control bacterial food poisoning incidents.

关 键 词：细菌性食物中毒 致病菌 变形杆菌 金黄色葡萄球菌 

分 类 号：R446.5[医药卫生—诊断学]