摘要
目的近年来国内肠球菌性食物中毒事件少见报道,为加强对其的认知程度,预防食源性疾病的发生,本文对一起引发169人发病的食物中毒事件及其病原菌进行调查分析。方法结合流行病学调查资料,对重症病人肛拭和可疑食物进行实验室检验。结果肠球菌在重症病人肛拭和可疑食物中均表现为优势菌且未检出其他常见致病菌,通过进一步鉴定,在重症病人肛拭和可疑食物中均检出相同种的屎肠球菌和鹑鸡肠球菌,重症病人肛拭还检出铅黄肠球菌。结论为保障食品安全,肠球菌污染食品以及肠球菌性食物中毒暴发应予以重视。
Objective To investigate and analyze the pathogens in a food poisoning case involving 169 people, so as to prevent the incidence of foodbome disease by enterococcus. Methods According to the epidemiological data, the anal swabs from critically- ill patients and suspected food were detected the pathogens in laboratory. Results Enterococcus, including Entero- coccus faecium, Enterococcus gallinarum and Enterococcus casseliflavus, was the dominant pathogen in critically - ill patients and suspected food. Conclusion More attention should be paid to food contamination by Enterococcus to ensure food safety and prevent the outbreaks of food - borne disease.
出处
《中国卫生检验杂志》
北大核心
2013年第12期2664-2666,共3页
Chinese Journal of Health Laboratory Technology
关键词
肠球菌
食物中毒
Enterococcus
Food poisoning
