肠炎沙门菌食源性疾病的调查研究

THE INVESTIGATION OF THE PATHOGEN OF A FOOD-BORNE DISEASE CAUSED BY SALMONELLA ENTERITIS.

目的:探究一起群体食源性疾病的病因.方法:采用食品卫生微生物检验国家标准(GB/T4789),霍乱诊断标准及处理原则(GB15984-1995),感染性腹泻的诊断标准及处理原则(GB17012-1997),细菌性痢疾、阿米巴痢疾诊断及处理原则(GB16002-1995),病原性大肠艾希菌、变形杆菌、沙门菌、葡萄球菌、副溶血弧菌、蜡样芽胞杆菌食源性疾病标准及处理原则(WS/T8.9.13.80.81.82-1996);对病人肛拭子和血清、可疑食品、公共用具等检材进行检测,结合流行病学调查、临床资料,分析中毒的原因.结果:患者有共同进食某超市面包房生产销售的食品,发病潜伏期为10～37 h,平均16 h,均以发热、呕吐、腹痛、腹泻等胃肠道症状为主,实验室从大肉松包、咸方包中检出肠炎沙门菌(Salmonella enteritidis).10份患者恢复期O抗体、H抗体凝集效价均呈4倍以上增长.结论:综合流行病学调查、临床资料和实验室检测结果,确认此次食源性疾病由肠炎沙门菌污染面包所致.

Objective:To investigate the pathogen of a food-borne disease happened in a certain population.Methods:The patients fecal samples, serum, suspected food and cooking utensils were tested to determine the possibility of food contamination by pathogenic bacteria using the National Standards Microbiological Examination of Food Hygiene(GB/T4789),Cholera Diagnostic Standards and Managing Principles(GB15984-1995),Standards and Managing Principles of Infectious diarrhea(GB17012-1997),Bacterial Dysentery and Amebic Dysentery(GB16002-1995) and also the Food-Poisoning Standards and Managing Principles(WS/T8.9.13.80.81.82-1996).The pathogeny of the food-borne disease was analyzed by the testing results, epidemioloical investigations and clinical data.Results:The patients all have eaten the food produced by a certain bakery, with the delitescence ranging from 10 to 37 hours, averaging 16 hours, accompanied by major gastrointestinal syndromes such as fever, vomit, bellyache and diarrhea. The laboratory examination results showed that several bread samples were positive for Salmonella enteritis. The agglutination titer of O antibody and H antibody in convalescent phase serum samples rose four times as that in initial phase.Conclusions:Microbiological examination, coupled with epidemiological investigations and clinical data, indicated that this food-borne disease was caused by Salmonella enteritis.