一起副溶血性弧菌食物中毒的实验室检测分析  

Laboratory Detection and Analysis of a Food Poisoning Caused by Vibrio Parahaemolyticus

作　　者：邱艺燕 欧秀华 QIU Yiyan;OU Xiuhua(Department of Clinical Laboratory,Xiamen City Jimei District Center for Disease Control and Prevention,Xiamen Fujian 361022,China)

机构地区：[1]厦门市集美区疾病预防控制中心检验科,福建厦门361022

出　　处：《中国卫生标准管理》2021年第12期58-61,共4页China Health Standard Management

摘　　要：目的通过食物中毒事件病原菌的实验室检测,查明致病菌污染来源,为及时采取控制措施提供依据。方法现场采集15份肛拭子样本和15份食品样本,根据国家检测标准进行副溶血性弧菌、致泻大肠埃希氏菌、志贺氏菌、沙门氏菌和金黄色葡萄球菌检测。结果 15份肛拭子样本中11份检出副溶血性弧菌(73.3%),生物编码都为:5021611140400262。15份食品样本中1份检出副溶血性弧菌(6.7%),生物编码也为:5021611140400262,食品与肛拭子的生物编码一致。结论根据现场流行病学调查、临床症状和实验室检测结果,参照WS/T 81-1996《副溶血性弧菌食物中毒诊断标准及处理原则》,证实是一起因食用被副溶血性弧菌污染的食物(蚝油鸡肉片)引起的食物中毒。蚝油鸡肉片中的蚝油含有盐为副溶血性弧菌提供了适宜的生长环境,从而导致本次副溶血性弧菌食物中毒的发生。副溶血性弧菌具有嗜盐怕酸、不耐受高温的特点,建议群众烹调水产品时加适量食醋,食物要低温保藏,尽量缩短食物运输时间。建议监管部门加强食品卫生监督管理、加大对群众特别是餐饮经营者的食物中毒防治知识宣传力度,避免食源性疾病的发生。Objective To find out the pollution source of pathogenic bacteria through laboratory detection of pathogenic bacteria in food poisoning events,so as to provide basis for timely taking control measures.Methods Fifteen anal swabs and fifteen food samples were collected in the field and tested for Vibrio parahaemolyticus,diarrhoeal,escherichia coli,Shigella,Salmonella and Staphylococcus aureus were according to the national detection standards.Results Vibrio parahaemolyticus was detected in 11 of 15 anal swab samples(73.3%),The biological codes was:5021611140400262.Vibrio parahaemolyticus was detected in 1 of 15 food samples(6.7%),and the biological code was 5021611140400262,which was consistent with that of anal swab.Conclusion According to the field epidemiological investigation,clinical symptoms and laboratory test results,and referring to WS/T 81-1996 diagnostic criteria and principles of management of Vibrio parahaemolyticus food poisoning,it is confirmed that it is a food poisoning caused by eating food contaminated by Vibrio parahaemolyticus(chicken slices with oyster sauce).the salt in oyster sauce chicken slices provides a suitable environment for the growth of Vibrio parahaemolyticus,thus leading to the occurrence of food poisoning by Vibrio parahaemolyticus.Vibrio parahaemolyticus is halophilic and acidophilic,and can not tolerate high temperature.It is suggested that people should add proper amount of vinegar when cooking aquatic products,and keep food at low temperature to shorten the transportation time of food as far as possible.It is suggested that the supervision department should strengthen the supervision and management of food hygiene,strengthen the propaganda of food poisoning prevention and control knowledge among the masses,especially catering operators,so as to avoid the occurrence of food borne diseases.

关 键 词：副溶血性弧菌 食物中毒 嗜盐性 蚝油鸡肉片 低温保藏 卫生监督 

分 类 号：R155[医药卫生—营养与食品卫生学]