摘要
目的了解深圳市近年来发生细菌性食物中毒病原菌的特点,为制定细菌性食物中毒的预防控制策略提供科学依据。方法根据《中华人民共和国国家标准食品卫生检验方法》微生物学部分,对深圳市2001～2004年间细菌性食物中毒的致病菌进行分析。结果深圳市近几年来发生细菌性食物中毒,病原菌主要为副溶血弧菌、变形杆菌、沙门菌、金黄色葡萄杆菌、蜡样芽胞杆菌。结论根据细菌性食物中毒病原菌特点,尽可能快速、准确的检测出食物中毒的病原菌,为及时有效处理食物中毒赢得时间。
Objective To understand the characteristic of pathogenic bacterium leading to bacillary food poisoning in Shenzhen City in recent years, and provide scientific evidence to make prevention and monitoring measures for bacillary food poisoning. Methods According to the methods mentioned in 'microbioligical examination of food hygiene'(GB/T 4789), The data of bacillary food poisoning in Shenzhen in 2001～2004 were statistically analyzed. Results Vibrio parahaemolyticus?Bacillus proteus?Salmonella?Staphylococcus aureus?Bacillus cereus are the most prevalent pathogenic bacterium in recent years in Shenzhen. Conclusion Based on the characteristic of pathogenic bacterium leading to bacillary food poisoning in Shenzhen. Pathogenic bacterium should be detected rapidly and accurately in order to save time for treating food-poisoning patients and ensuring food safety.
出处
《中国热带医学》
CAS
2005年第3期569-570,共2页
China Tropical Medicine
