细菌性食物中毒的微生物学检验分析

The microbiological analysis of bacterial food poisoning

目的通过分析细菌性食物中毒出现的原因,找出病原学特征,对微生物检验的效果进行分析,然后总结出微生物检验的操作经验。方法在2011年6月至2016年1月期间共确定了105起由细菌引起的的食物中毒,在这105起细菌性食物中毒中,我们对85例患者使用过的食品,以及他们的粪便或呕吐物进行了检验,对28例细菌性食物中毒事件中的厨师或食品销售员的手进行手试子检验,对44例细菌性食物中毒事件中的食品操作间进行涂抹样的采集检查。对菌落总数、沙门氏菌、致病性大肠杆菌、金黄色葡萄球菌等的检查方法都是参照《食品安全国家标准食品微生物学检验标准汇编GB4789系列》,同时参照《霍乱防治》手册第5版进行霍乱弧菌的检测。结果在最后的检验结果中,在已知晓的细菌类型中,副溶血性弧菌的占比是最多的,达到了31.43%,其次是大肠杆菌,占比9.52%,沙门氏菌,占比4.76%,金黄色葡萄球菌、志贺菌和变形杆菌的占比都一样,占比3.85%,最少的是蜡样芽孢杆菌,占比只有2.86%。另外不详的因素占到了40.00%。细菌性食物中毒的季节性规律是第3季度最多,有38起。其次是第2季度,有32起,第1季度有20起,最少的是第4季度,有15起。在取的这些样品中,检查细菌最多的是粪便,占比65.00%。然后是肛试子,占比38.73%。再次是呕吐物,手试子,食品。最后的才是厨具。在同一起食物中毒中,不同的取样中含的细菌种群是不一样的,比如在某一起中毒事件中,致谢性大肠埃希菌占到了60.78>(31/51),沙门氏菌占到了46.94%(23/49),11株金黄葡萄球菌中,8株A型,A-C型有2株,A-D型有1株。结论微生物学检验细菌性食物中毒有利于将菌种、血清类型和菌属确定出来,有利于污染源的确定。给细菌性食物中毒的治疗提供必要的依据,控制病因。

Objective To analyze the causes of bacterial food poisoning, find out the pathogenic characteristics,and then analyze the effect of microbial inspection, and summarize the operation experience of microbial inspection. Methods From June 2011 to January 2016 105 patients with bacteria caused food poisoning were collected, in which 85 cases food, feces and vomit were tested, 28 cases chef or hands of salesman were test by swab. 44 cases rooms were tsested by smear sampling inspection. The total number of colonies, Salmonella enteritidis, pathogenic Eseherichia coli, Staphylococcus aureus were tested according to （the national food safety standards of food microbiology inspection standard assembly （gb4789 series））） , while referring to the prevention and control of cholera in manual 5th Edition for the detection of Vibrio cholerae. Results The Vibrio parahaemolyticus accounted for the most ratio, which reached 31.43%, followed by Escherichia coli, accounted for than 9.52%, Salmonella, accounting for than 4.76%, Staphylococcus aureus, Shigella and Proteus accounted for ratio, accounted for 3.85%, and the least is Bacillus cereus, accounted for only 2.86%. Another unknown factor accounted for 40%. The seasonal pattern of bacterial food poisoning is the most in the third quarter, with 38. Followed by the second quarter, there are 32, the first quarter of 20, at least in the fourth quarter, there are 15. Among the samples taken, the most of the bacteria were feces, accounting for 65%. Then the anal test, accounting for 38.73%. Once again, vomit, hand test, food. The last is the kitchen. In the same food poisoning, containing different sampling bacterial populations is not the same, such as in a with the poisoning, thanks accounted for 60.78% （showed） ofEscherichia coli, Salmonella accounted for 46.94% （23/49）, 11 strains of Staphylococcus aureus, 8 strains of type A, type a-c has 2 strains, type A-D have 1 strain. Conclusion The microbiological examination of bacterial food poisoning is beneficial to the identification of strains, serum types and bacteria, which is conducive to the determination of the source of pollution. Provide the necessary basis for the treatment of bacterial food poisoning, and control the cause of the disease.