2003～2007年细菌性食物中毒病原菌检测结果分析

ANALYSIS OF THE DETECTION RESULT OF PATHOGEN IN BACTERIAL FOOD POISONING FROM 2003 TO 2007

[目的]分析深圳市南山区近年来细菌性食物中毒病原菌菌谱、特征,为预防控制细菌性食物中毒提供科学依据。[方法]对深圳市南山区2003～2007年细菌性食物中毒实验室检测样品及结果进行统计分析。[结果]5年共274起细菌性食物中毒中依次以副溶血性弧菌(26.3%)、金黄色葡萄球菌(14.2%)、变形杆菌(8.0%)、蜡样芽胞杆菌(2.6%)、沙门氏菌(1.5%)为主要致病菌,发生率最高在第3季度(42.3%)。[结论]本地区细菌性食物中毒以副溶血性弧菌为主要病原菌,掌握细菌性食物中毒的规律性,有效预防和控制食源性疾病的发生。

[ Objective] To analyze of pathogen spectrum and characteristic in bacterial food poisoning in Nanshan of Shenzhen from 2003 to 2007, to afford scientific basis for control and prevention of bacterial food poisoning. [Methods] Statistically analyzed pathogen in bacterial food poisoning from laboratory sampling in Nanshan from 2003 to 2007. [ Results] These were 274 bacterial food poisonings in Nanshan from 2003 to 2007. Vibrio parahaemolyticus （26.3%）, Staphylococcus aureus （14.2%）, Bacillus proteus （8.0%）, Bacillus cereus （2.6%）, Salmonella （1.5%） were the most prevalent pathogen, the bacterial food poisoning often occurred in autumn （42.3%）. [Conclusion] Vibrio parahaemolyticus is the most prevalent pathogen. It should find out the regularity of bacterial food poisoning to prevent and control foodborne disease.