多型别副溶血性弧菌引起的食物中毒病原学分析

Etiological analysis of food poisoning caused by Vibrio parahaemolyticus

目的:鉴定一起食物中毒事件的病原菌,为事件处理提供实验室依据。方法:按照国标法对事件中可疑样品进行病原菌分离鉴定,对检出的副溶血性弧菌(Vibrio parahaemolyticus,VP)做血清分型;应用多重PCR技术进行不耐热溶血素基因(tlh)、耐热直接溶血素基因(tdh)和耐热直接溶血素相关基因(trh)的检测。结果:经检测,3份剩余食品及环境样品检出不同血清型VP,血清型有O3:K6、O1:K56等;11份病例样品检出不同血清型VP,血清型有O3:K6、O1:K56等;14份样品的tdh基因携带率为92.86%。结论:本次食物中毒是由带tdh毒力因子的,血清型为O3:K6、O1:K56等多型别的VP感染引起的。

Objective：To identify the pathogenic bacteria in a food poisoning,and offer some support for handling events.Methods：Pathogens were identified from suspicious samples according to national standards,serogroups were determined with serological experiment.PCR technique was used to detect tlh,tdh and trh genes in bacteria.Results：VP of different serotypes were detected from 3 remaining food and environmental samples,including O3：K6,O1：K56 serotypes,etc.VP of different serotypes were detected from 11 patient samples,including O3：K6,O1：K56 serotypes,etc.The carrying rate of tdh gene reached 92.86%.Conclusion：The food poisoning was caused by Vp with tdh gene,including O3：K6,O1：K56 serotypes,etc.