细菌性食物中毒的微生物学检验结果分析

Analysis of Microbiological Test Results of Bacterial Food Poisoning

目的分析细菌性食物中毒的微生物学检验结果。方法选择102例细菌性食物中毒患者为对象,收集患者呕吐物、肛拭子、粪便、可疑剩余食物等标本检测致病菌,分析各致病菌的检出情况。结果102例细菌性食物中毒患者的主要致病菌为副溶血性弧菌,占32.35%,其次为中毒致泻性大肠细菌,占20.59%。患者多见于农村宴席,占37.25%,其次为集体食堂,占30.39%;送检样本中肛拭子致病菌检出率最高,占91.18%。结论细菌性食物中毒主要致病菌为副溶血性弧菌、中毒致泻性大肠细菌,农村宴席为好发地,且肛拭子致病菌检出率最高。

Objective To analyze the microbiological test results of bacterial food poisoning.Methods A total of 102 patients with bacterial food poisoning were selected as subjects.Samples such as vomitus,anal swabs,feces and suspicious residual food were collected to detect pathogenic bacteria,and the detection state of pathogenic bacteria was analyzed.Results The main pathogenic bacteria of 102 patients with bacterial food poisoning were Vibrio parahaemolyticus,accounting for 32.35%,followed by toxic diarrheagenic Escherichia coli,accounting for 20.59%.Patients were more common in rural banquets,accounting for 37.25%,followed by collective canteens,accounting for 30.39%.The detection rate of pathogenic bacteria in anal swabs was the highest,accounting for 91.18%.Conclusions The main pathogenic bacteria of bacterial food poisoning are Vibrio parahaemolyticus and toxic diarrheagenic Escherichia coli.The rural banquet is the most common place,and the detection rate of pathogenic bacteria in anal swabs is the highest.