三亚市2010-2016年微生物性食物中毒情况分析

Analysis of microbial food poisoning in Sanya City, 2010-2016

目的探讨三亚市2010-2016年微生物性食物中毒的规律,为预防控制食物中毒的发生提供依据。方法对三亚市2010-2016年微生物性食物中毒资料进行统计分析,对1 706份标本进行致病菌分离培养、鉴定和血清分型,并采用RT-PCR方法检测诺如病毒核酸。结果 2010-2016年微生物性食物中毒共64起,中毒人数1 065例,检出病原微生物44起,致病因子共7种,以副溶血性弧菌为主,占45.31%(29/64),送检标本1 706份,检出病原微生物214株,发生时间以第二、第三季度为主,分别占35.9%(23/64)和31.3%(20/64);发生场所以餐饮单位为主,占73.44%(47/64)。结论卫生监督人员应加强卫生教育和监管工作,以减少微生物性食物中毒事故的发生。

Objective To study the regularity of microbial food poisoning in Sanya city during 2010-2016, and to provide evidence for the prevention and control of food poisoning. Methods The data of the microbial food poisoning in Sanya City in the years of 2010-2016 were statistically analyzed. A total of 1 704 samples were isolated, cultured, and identificated for serotype of pathogenic bacteria. RT-PCR was used to detect Norovirus nucleic acid. Results There were 64 incidences of microbial food poisoning resulting in 1 065 poisoned people during 2010-2016. The pathogenic microorganisms were proved in 44 incidences, involving 7 pathogenic factors. The major pathogen was found to be Vibrio parahaemolyticus, accounting for 45.31%（29/64）. A total of 214 strains of pathogenic microorganisms were deceted in 1 706 specimens. The peak season of the occurrence time were the second and the third quarter, accounting for 35.9%（23/64） and 31.3%（20/64）, respectively. The occurrence location was mainly the dining and catering unit, accounting for73.44%（47/64）. Conclusion Health supervisors should strengthen health education and supervision, in order to reduce the food-poisoning cases caused by microorganism.