摘要
目的 对一起疑似金黄色葡萄球菌引起的食物中毒事件进行流行病学调查、病原学检测以及溯源分析。方法 参照《感染性腹泻诊断标准》(WS 271—2007)、《食品安全国家标准食品微生物学检验金黄色葡萄球菌检验》(GB4789.10—2016)以及《葡萄球菌食物中毒诊断标准及处理原则》(WS/T80—1996),对采集到的4份病例生物标本和3份可疑食品样本进行病原菌的分离和鉴定;检测分离株的金黄色葡萄球菌总肠毒素及肠毒素型别;运用脉冲场凝胶电泳(PFGE)对菌株进行同源性分析。结果 共发现4例病例(均为确诊病例),临床表现以呕吐(100%)、腹泻(100%)和腹痛(75%)为主。4份病例生物标本和1份可疑食品样本(热狗面包)中共检出5株金黄色葡萄球菌,5株菌株经检测均产SEA、SED和SEE 3种型别肠毒素。PFGE分子分型结果显示,5株菌株的带型相似度为100%,为同一来源。结论 本起食物中毒事件是由产SEA、SED和SEE的金黄色葡萄球菌污染热狗面包引起的。今后,学校应加强食品安全宣教工作,政府相关部门应加大对食品生产企业的监管力度,食品生产企业应积极开展管理人员以及从业人员卫生知识培训,增强从业人员卫生意识,避免食物中毒事件的发生。
Objective Epidemiological investigation,etiological detection,and traceability analysis were carried out on a food poisoning event suspected to be caused by Staphylococcus aureus.Methods The pathogens were isolated and identified from 4 patient biological specimens and 3 suspicious food samples according to“Diagnostic Criteria for Infections Diarrhea”(WS 271-2007),“National Food Safety Standards-Microbiological examination of food hygiene-Examination of Staphylococcus aureus”(GB 4789.10-2016),and“Diagnostic Standards and Principles of Treatment for Staphylococcus Food Poisoning”(WS/T 80-1996).Detection of the total enterotoxin and enterotoxin type of Staphylococcus aureus isolated strains.The homology of strains was analyzed by pulsed field gel electrophoresis(PFGE).Results A total of 4 cases were found(all confirmed cases),with clinical manifestations mainly including vomiting(100%),diarrhea(100%),and abdominal pain(75%).Five strains of Staphylococcus aureus were detected from 4 patient biological specimens and 1 suspicious food sample(hot dog bread).The five strains were tested and all produced three types of enterotoxin:SEA,SED,and SEE.PFGE molecular typing results showed that the band pattern similarity of the five strains was 100%and they came from the same source.Conclusions This food poisoning incident was caused by Staphylococcus aureus producing SEA, SED, and SEE contaminating hot dog buns. In the future, schools should strengthen food safetyeducation, and relevant government departments should increase supervision of food production enterprises. Foodproduction enterprises should actively carry out hygiene knowledge training for managers and employees, enhancetheir hygiene awareness, and avoid the occurrence of food poisoning incidents.
作者
侯艳飞
廖丽辉
向忠平
HOU Yanfei;LIAO Lihui;XIANG Zhongping(Center for Disease Control and Prevention of Huaihua City,Huaihua,Hunan 418000,China)
出处
《应用预防医学》
2024年第2期85-90,94,共7页
Applied Preventive Medicine
关键词
食物中毒
金黄色葡萄球菌
脉冲场凝胶电泳
food poisoning
Staphylococcus aureus
Pulse field gel electrophoresis