摘要
摘 要：目的：对细菌性食物中毒的原因以及微生物学检验结果进行分析。方法：回顾性分析实验室 11起细菌性食物中毒患者的相关资料，对其食用过的食品、呕吐物、肛拭进行检验，同时对 4名中毒事件厨师进行手试子检验，对 4个中毒事件食品操作间进行采样检查，调查中毒原因。结果：在 11起引起食物中毒的食品样品中检验出 6株细菌、在呕吐物中检验出 4株细菌、在厨具中检验出 3株细菌、手试子检验出 3株细菌、肛拭中检验出 4株细菌，共 20株细菌。细菌种类中副溶血性弧菌所占比例最高（ 36.4%），其次为沙门菌，而后依次为蜡样芽孢杆菌、大肠埃希菌。结论：微生物检验能够明确细菌感染具体类型，为临床治疗提供参考。
关键词：细菌性食物中毒；微生物检验；原因分析
Abstract: Objective: to analyze the cause of bacterial food poisoning and the result of microbiological examination. Methods: the data of 11 cases of bacterial food poisoning in the laboratory were analyzed retrospectively. The food, vomit and anal swab were tested. At the same time, four cooks were tested by hand test. Four food operation rooms were sampled and examined to investigate the cause of poisoning. Results: Six bacteria were detected in 11 food samples causing food poisoning, four bacteria in vomitus, three bacteria in kitchen utensils, three bacteria in hand test, four bacteria in anal swab, a total of 20 bacteria. The proportion of Vibrio parahaemolyticus was the highest (36.4%), followed by Salmonella, followed by Bacillus cereus and Escherichia coli. Conclusion: microbiological examination can identify the specific types of bacterial infection and provide reference for clinical treatment.
出版日期
2020年08月11日（中国期刊网平台首次上网日期，不代表论文的发表时间）
