摘要
目的总结分析细菌性食物中毒的微生物学检验结果,从而为食物中毒的相关检验提供依据。方法将本疾控中心在2014年2月至2017年8月期间收治的75例细菌性食物中毒患者作为研究对象,将上述患者的呕吐物、粪便等进行微生物学检验,具体的包括沙门氏菌、金黄色葡萄球菌、大肠杆菌、副溶血性弧菌、志贺氏菌、变形杆菌以及蜡样芽胞杆菌等。结果在各类细菌微生物检出率方面,副溶血性弧菌最高,占到了36.0%(27/75);大肠杆菌的检出率最低,占到了5.3%(4/75);粪便属于病原菌检出的主要来源,较肛拭子、呕吐物中的微生物检出率比较差异有统计学意义(P<0.05)。结论对细菌性食物中毒患者进行微生物学检验分析,有助于了解细菌性食物中毒的主要病原菌,为患者的治疗提供依据,同时为细菌性食物中毒的预防奠定基础。
Objective To summarize and analyze the results of microbiological test of bacterial food poisoning,so as to provide evidence for food poisoning test.Methods 75 patients with bacterial food poisoning admitted by the CDC between February 2014 to August 2017 were taken as subjects for microbiological examination of vomit and feces.Specifically,it includes Salmonella,Staphylococcus aureus,E.coli,Vibrio parolytic,Shigella,Metamorphosis,and Bacillus waxiformis.Results Vibrio parolytic was the highest in all kinds of bacteria,accounting for 36.0%(27/75).Escherichia coli has the lowest detection rate,accounting for 5.3%(4/75);The fecal matter is the main source of pathogen detection,which is statistically significant compared with the microbial detection rate in anal swab and vomit(P<0.05).Conclusion The microbiological examination and analysis of the patients with bacterial food poisoning will help to understand the main pathogens of bacterial food poisoning,provide basis for the treatment of patients,and lay a foundation for the prevention of bacterial food poisoning.
作者
张磊
Zhang Lei(Laboratory Department,Zhuanghe Central Hospital,Liaoning Province,Zhuanghe,Liaoning,116400,China)
出处
《当代医学》
2019年第1期50-52,共3页
Contemporary Medicine
关键词
细菌性食物中毒
微生物学检验
研究分析
Bacterial food poisoning
Microbiological tests
Research and analysis
