[1]梁鸿雁,曾利华,黄兰芳,等.细菌性食物中毒病原学情况及微生物检验分析[J].医学信息,2022,35(22):86-88.[doi:10.3969/j.issn.1006-1959.2022.22.016]
　LIANG Hong-yan,ZENG Li-hua,HUANG Lan-fang,et al.Analysis of Etiology and Microbiological Test of Bacterial Food Poisoning[J].Journal of Medical Information,2022,35(22):86-88.[doi:10.3969/j.issn.1006-1959.2022.22.016]
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细菌性食物中毒病原学情况及微生物检验分析()
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医学信息[ISSN:1006-1959/CN:61-1278/R]

卷:
35卷
期数:
2022年22期
页码:
86-88
栏目:
论著
出版日期:
2022-11-15

文章信息/Info

Title:
Analysis of Etiology and Microbiological Test of Bacterial Food Poisoning
文章编号:
1006-1959（2022）22-0086-03
作者:
梁鸿雁; 曾利华; 黄兰芳; 等
（1.遂川县疾控中心检验科，江西 遂川 343900；2.遂川县妇幼保健院检验科，江西 遂川 343900）
Author(s):
LIANG Hong-yan; ZENG Li-hua; HUANG Lan-fang; et al.
(1.Laboratory Department of Suichuan County Disease Control Center,Suichuan 343900,Jiangxi,China;2.Laboratory Department of Suichuan Maternal and Child Health Hospital,Suichuan 343900,Jiangxi,China)
关键词:
细菌性食物中毒; 病原学; 微生物检验
Keywords:
Bacterial food poisoning; Etiology; Microbial test
分类号:
R155
DOI:
10.3969/j.issn.1006-1959.2022.22.016
文献标志码:
A
摘要:
目的 分析细菌性食物中毒病原学情况及微生物检验结果。方法 选取2020年1月-2021年6月我院确诊的66例细菌性食物患者为研究对象，均进行微生物检验，对食物中毒病原学发生状况进行分析，并对病原菌进行检验。结果 细菌性食物中毒患者腹泻发生率高于腹痛、呕吐、发热，且腹痛发生率高于呕吐和发热发生率，呕吐发生率高于发热发生率（P＜0.05）；细菌性食物中毒患者潜伏期为1~15 h，潜伏期＜8 h发生率大于潜伏期＞10 h、潜伏期8~10 h，且潜伏期＞10 h发生率大于潜伏期8~10 h（P＜0.05）；粪便的细菌微生物检出率高于肛拭子、呕吐物、残余食品、厨师手拭子（P＜0.05）；细菌性食物中毒在食堂或饭店发生率高于流动摊点、大排档、学校（P＜0.05）；细菌性食物中毒夏季发生率高于秋季、春季、冬季，且秋季高于春季和冬季（P＜0.05）；在细菌性微生物检验中，副溶血性弧菌的检出率高于金黄色葡萄球菌、志贺氏菌、变形杆菌、大肠杆菌、沙门氏菌、致泻性大肠埃希菌（P＜0.05）。结论 细菌性食物中毒具有一定的发病特点，主要发生在夏季、饭店或食堂，并且主要以副溶血性弧菌和由致泄性大肠埃希菌引起。
Abstract:
Objective To analyze the etiology and microbiological test results of bacterial food poisoning.Methods A total of 66 patients with bacterial food diagnosed in our hospital from January 2020 to June 2021 were selected as the study subjects.Microbiological tests were performed to analyze the etiology of food poisoning and test the pathogens.Results The incidence of diarrhea in patients with bacterial food poisoning was higher than that of abdominal pain, vomiting and fever, and the incidence of abdominal pain was higher than that of vomiting and fever, and the incidence of vomiting was higher than that of fever (P<0.05). The incubation period of patients with bacterial food poisoning was 1-15 h, the incidence of incubation period <8 h was higher than that of incubation period >10 h, incubation period 8-10 h, and the incidence of incubation period > 10 h was higher than that of incubation period 8-10 h (P<0.05). The detection rate of bacterial microorganisms in feces was higher than that in anal swabs, vomit, residual food and chef’s hand swabs (P<0.05). The incidence of bacterial food poisoning in canteens or restaurants was higher than that in mobile stalls, large stalls and schools (P<0.05). The incidence of bacterial food poisoning in summer was higher than that in autumn, spring and winter, and that in autumn was higher than that in spring and winter (P<0.05). In the bacterial microbiological test, the detection rate of Vibrio parahaemolyticus was higher than that of Staphylococcus aureus, Shigella, Proteus, Escherichia coli, Salmonella, and diarrheagenic Escherichia coli (P<0.05).Conclusion Bacterial food poisoning has certain characteristics, mainly in summer, restaurants or canteens, and mainly caused by Vibrio parahaemolyticus and Escherichia coli.

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