深圳市细菌性食物中毒病原菌的调查与预防

Investigation on the Pathogen of Bacterial Food Poisoning in ShenZhen

目的了解深圳市近年引起细菌性食物中毒常见病原菌的种类、特点和趋势，为检测和预防控制细菌性食物中毒提供科学依据。方法根据《中华人民共和国国家标准食品卫生检验方法》微生物学部分对深圳市2003-2005年细菌性食物中毒检测致病菌资料进行统计分析。结果在3a中报告的63起细菌性食物中毒中依次是以副溶血弧菌（39．7％）、变形杆菌（15．9）、沙门菌（12．7）、金黄色葡萄球菌（11．1％）、蜡样芽胞杆菌（3．2％）为主要致病菌。结论深圳市为沿海城市，细菌性食物中毒病原菌以副溶血弧菌、变形杆菌为主，今后在对食品污染监测时，可重点监测上述致病菌，开发快速检测方法，这样可为预防、处理和治疗食物中毒赢得时间，确保食物中毒病人及时得到治疗，保障病人的安全和身体健康。

[Objective]To learn the types of pathogens and the characters of bacterial food poisonings occurred in ShenZhen in recent years and provide scientific basis for the detection and prevention of bacterial food poisonings. [Methods] Statistical and epidemiological analysis was made on the data of food poisoning occurred in Shenzhen during the period of 2003 to 2005. [Results]Among the 63 bacterial food poisoning eases during the 3 years, the major pathogens were Vibrio parahaemolyticus （39.7%）, Proteus （15.9%）, Salmonella （ 12.7% ）, Staphylococcus （ 11.1% ） and bacillus cereus （3.2%）. [Conclusion]Shenzhen is on the coastland, the pathogens that cause bacterial food poisoning in such area are mainly Vibrio parahaemolyticus and Proteus; therefore, emphasis should be put on the detection of theses pathogens in the surveillance of food contamination in order to safe time for prevention and treatment.