上海市南汇区致病性弧菌调查分析

Investigation of pathogenic Vibrio in Nanhui district,Shanghai

目的了解2006年9月至2007年10月上海市南汇区腹泻患者、食品及水样中致病性弧菌带菌情况。方法根据相关标准和方法对泥城、航头监测点的所有就诊腹泻患者肛拭样品采用直接增菌法,水样采用二次增菌法,食品样品经匀质后按1∶10增菌。增菌后分别进行分离培养和生化鉴定。结果在1870件肛拭、水样和食品样品中,共检出8种105株致病性弧菌,总阳性率5.61%。阳性菌株以副溶血弧菌和麦氏弧菌为主,分别占构成比的31.42%和25.71%;肛拭、食品和水样中致病性弧菌均集中于7-10月。肛拭样品致病性弧菌阳性率3.82%,副溶血弧菌和河弧菌分别占构成比的55.26%和26.32%。水样致病性弧菌阳性率7.95%,气单胞菌属、副溶血弧菌和麦氏弧菌分别占构成比的34.62%、26.92%和23.08%。食品样品致病性弧菌阳性率7.48%,麦氏弧菌占构成比的51.22%。结论在肛拭、食品和水样中分别检出了不同种类和数量的致病性弧菌,存在季节性差异。加强致病性弧菌的监测。

Objective To investigate the distribution of pathogenic Vibrio in diarrhea patients, foods and water samples from September 2006 to October 2007 in Nanhui district of Shanghai. Methods The anal swabs of all the patients seeking medical care, water and food samples were taken in the surveillance sites （Ni Cheng and Hang Tou）, After the enrichment for these samples, the isolation and identification of bacteria were conducted according to the relative standards. Results A total of 105 strains of 8 pathogenic Vibrio species were detected from 1870 anal swabs, water and food samples with the overall positive rate of 5.61%. Vibrio parahaemolyticus and Vibrio metschnikovi were the major slrains detected, which accounted for 31.42% and 25.71% respectively. Pathogenic Vibrio in anal swabs, food and water samples was highly detectable from July to October. The detection rate of pathogenic Vibrio in anal swabs was 3. 82%, the strains of Vibrio parahaemolyticus and Vibrio fluvialis accounted for 55. 26% and 26. 32% respectively. The detection rate of pathogenic Vibrio in water samples was 7.95%, the strains of Aeromonas, Vibrio parahaemolyticus and Vibrio metschnikovi accounted for 34.62%, 26.92% and 23.08%, respectively. The detection rate of pathogenic Vibrio in food samples was 7.48%, the strains of Vibrio metschnikovi accounted for 51.22%, Conclusion Pathogenic Vibrios were detected in patients＇ anal swabs, water and food samples, and the detection varied by seasons. Enhancing the surveillance of pathogenic Vibrios and improving food hygiene were essential to decrease the incidence of pathogenic Vibrio infection.