摘要
目的明确一起食物中毒事件的发生原因并提出相应的预防控制措施。方法进行流行病学调查,采集剩余食品和涂抹进行检验分析,了解分离株的致病性和药物敏感性。结果经过二次增菌,在剩余食品中检出血浆凝固酶阳性的金黄色葡萄球菌,可以产生B型肠毒素,对苯唑西林、盘尼西林、四环素耐药。结论该起食物中毒是由金黄色葡萄球菌引起的,食品加工环节、食品的保存环境、加工人员的健康状况都会影响食品的安全。
Objective To analyze the cause of food poisoning and provide the evidence for appropriate prevention and control. Method Conducting epidemiologx investigatiom, analyzing the collected food residue and the appliances, and testing the pathogenicity and drug-resistance of the isolated strain. Result After second enrichment, one Staphylococcus aureus strain producing enterotoxin B was positively detected in the food residue. The strain showed resistance to Oxacillin, Penicillin, and Tetracycline. Conclusion This incident was caused by Staphylococcus aureus. Food safety can be influenced by the processing, storage of food, and the health of the workers.
出处
《中国微生态学杂志》
CAS
CSCD
2012年第7期656-657,共2页
Chinese Journal of Microecology
