一起蜡样芽孢杆菌食物中毒的调查分析

Investigation of a Case of Food Poisoning Caused by Bacillus Cereus Infection

目的:通过对一起食物中毒的流行病学调查和实验室研究探讨流行因素及病原学。方法:按流行病学现场调查方法,结合临床表现和实验室细菌学鉴定方法。结果:本次食物中毒,中毒食物为炒米饭;临床表现以呕吐为主,占发病人数的88.71%;病原学检查为蜡样芽孢杆菌,中毒食物中蜡样芽孢杆菌菌落为2.4×106/g。结论:蜡样芽孢杆菌污染食品,在适宜的温度下生长繁殖,产生毒素,可引起食物中毒,应引起人们的关注。

Objective： To investigate epidemic factors with the epidemiology and the laboratory to a case of food poisoning. Methods： Epidemiology, clinical performance and laboratory bacteriology were used in the investigation. Results： The poisoned food was fried rice in the food poisoning; the primary clinical performance was regard as vomit; there was 2.4 × 10^6/g bacillus cereus colony in the poisoned food. Conclusion： The toxin produced by bacillus cereus can cause the food poisoning in the feat temperature.