摘要
目的分析江苏省启东市2011年-2016年细菌性食物中毒病原菌的特点,为制定细菌性食物中毒预防控制措施提供参考意见。方法对江苏省启东市近年来的细菌性食物中毒样品按标准进行病原学检测,并对检测结果进行分析。结果 2011年-2016年共发生食物中毒25起,由副溶血性弧菌引起的食物中毒占32.0%;由变形杆菌和副溶血性弧菌共同引起的食物中毒占4.0%;沙门菌引起的食物中毒占4.0%;霍乱弧菌引起的食物中毒占4.0%;由变形杆菌引起的食物中毒占4.0%。结论启东市细菌性食物中毒以副溶血性弧菌为主要病原菌,第三季度食物中毒发生最多。因此应加强食品卫生监督管理,增强细菌性食物中毒防控措施。
Objective To analyze the characteristics of bacteria responsible for food poisoning in Qidong, Jiangsu during 2011 - 2016, so as to provide advisory evidence for bacterial food poisoning prevention and control. Methods Standard pathological bacteria inspection was carried out on samples derived from food poisoning events which occurred in recent years in Qidong, and the results were analyzed. Results From 2011 to 2016, a total of 25 food poisoning events were registered, in which 32.0% were caused by Vibrio Parahaemolyticus, 4.0% were caused by Proteus and Vibrio Parahaemolyticus, 4.0% were caused by Salmonella, and another 4.0% were caused by Vibrio Cholerae. Conclusion Vibrio Parahaemolyticus accounts for the most bacterial food poisoning events in Qidong, and the events mainly occur in the third quarter. Thus, the supervision and management of food hygiene should be strengthen during this season, and the means on prevention and control for bacterial food poison- ing should be enhanced as well.
出处
《中国卫生检验杂志》
CAS
2017年第11期1613-1615,共3页
Chinese Journal of Health Laboratory Technology
关键词
细菌性食物中毒
实验室结果
分析
Bacterial food poisoning
Laboratory results
Analysis
