一起跨境食物中毒事件病原学及毒力基因检测

Pathogens and toxicity gene detection in an epidemic of cross-border food poisoning

目的对一起跨境食物中毒事件进行病原学检测和毒力基因确认,同时进行同源性分析,寻找食物中毒发生的原因。方法参照2017年国家食源性疾病监测手册和试剂盒说明书对病例阳性标本进行PCR检测、血清分型及PFGE分析。结果病例的8份粪便标本检测为诺如病毒及致泻性大肠埃希氏菌均阴性,其中6份副溶血性弧菌阳性,血清型均为O1:K25,均携带毒力调控基因(toxR)、耐热直接溶血素毒素(tdh)和不耐热溶血毒素(tlh)三种毒力基因,且具有高度同源性。结论结合相关机构的流行病学调查,经实验室检测确认,引起此次跨境食物中毒事件的病原为携带毒力基因的副溶血性弧菌,食用被污染的海鲜是此跨境食物中毒事件的主要原因。建议将海产品彻底加热、煮熟煮透、生熟食品及容器严格分开。同时应加强出入境饮食安全意识,提高个人健康防护,防止类似跨境食物中毒事件再次发生。

Objective To detect the etiology and identify the toxic gene involved in a cross-border food poisoning,and then analyze the homology and find out the cause of food poisoning. Methods According to National Food Diseases Monitoring Manual 2017 and the kit instruction,the positive cases were analyzed by PCR,blood classification and PFGE. Results The eight fecal samples of the cases were tested negative for Norovirus and Escherichia coli,including six fecal samples of the cases were tested positive for Vibrio parahaemolyticus,with the same serotypc O1 ：K25, carry toxR,tdh and tlh toxic genes, and highly homogeneous. Conclusion Combing with the department, epidemiological investigation and the test of our laboratory, Vibrio parahaemolyticus was identified as the pathogenic agent of this food poisoning. And consumption of seafood contaminated with Vihrio parahaemolyticus was the main cause of the cross-border food poisoning. It is suggested that seafood should be thoroughly heated, well-cooked, and the containers of raw and cooked foods should be strictly separated. At the same time, border food safety awareness should be strengthened, and personal health protection should be improved to prevent similar cross-border incidents from erupting again.