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目的查明镇江市42人聚餐时发生食物中毒的病因,为今后预防类似群体性事件提供参考方法。方法采用实验室检测,分离出病原微生物为副溶血性弧菌,并对其毒力(耐热相关溶血素)基因tdh、trh和血清进行检测,并对所有菌株进行脉冲场凝胶电泳,对图谱进行同源性分析。结果食物和病人体内分离的副溶血性弧菌均带有毒力基因,tdh阳性率为100.0%(13/13),trh阳性率为7.7%(1/13),病人株均tdh阳性,其中1株trh阳性,2株食品株均tdh阳性、trh阴性,血清型均为O3:K6,且各菌株间具有高度同源性。结论通过脉冲场凝胶电泳进行同源性分析,成功找到本次食物中毒的污染源,应加强对该类食品的监测,防止此类事件的再次发生。
Objective To find out the etiology of food poisoning when eating together at 42 people in Zhenjiang City and provide a reference method for the prevention of similar mass incidents in the future. Methods Vibrio parahaemolyticus (Vibrio parahaemolyticus) was isolated from the pathogenic microorganisms by laboratory tests. The tdh, trh and serum were assayed for the virulence (heat-related hemolysin) genes, and all strains were subjected to pulsed-field gel electrophoresis. Map for homology analysis. Results Vibrio parahaemolyticus was isolated from food and patients. The positive rate of tdh was 100.0% (13/13) and the positive rate of trh was 7.7% (1/13). The positive rate of tdh was 1 Strain trh positive, two strains of food were tdh positive, trh negative, serotypes are O3: K6, and the strains have a high degree of homology. Conclusion The analysis of homology through pulsed-field gel electrophoresis has successfully found the sources of contamination of food poisoning. Monitoring of such foods should be strengthened to prevent the recurrence of such events.