细菌性食物中毒检测方法简析  

Analysis of Detection Methods for Bacterial Food Poisoning

作　　者：蒙国伟 MENG Guowei(Fangchenggang Disease Prevention and Control Center,Fangchenggang 538021,China)

机构地区：[1]防城港市疾病预防控制中心,广西防城港538021

出　　处：《食品安全导刊》2023年第35期181-184,共4页China Food Safety Magazine

摘　　要：细菌性食物中毒是指因摄入食源性致病菌或其毒素污染的食品而引起的食物中毒,近几年,细菌性食物中毒在我国食物中毒事件报道中排第二位。在细菌性食物中毒事件中快速、准确地检出病原菌,是事件处置及患者救治的重要环节。本文就传统检测方法、免疫学方法以及分子生物学技术3种常见的病原菌实验室检测技术进行简要分析,以供相关人员参考。Bacterial food poisoning refers to food poisoning caused by ingestion of food contaminated with foodborne pathogens or their toxins.In recent years,bacterial food poisoning has ranked second in food poisoning incidents reported in China.Rapid and accurate detection of pathogens in food poisoning incidents is an important step in event management and patient treatment.This article provides a brief analysis of three common laboratory detection techniques for pathogens,including traditional detection methods,immunological methods,and molecular biology techniques,for reference by relevant personnel.

关 键 词：细菌性食物中毒 传统检测方法 免疫学方法 分子生物学技术 

分 类 号：R595.7[医药卫生—内科学]