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[目的]分析玉林城区2007～2010年餐饮服务业从业人员沙门菌携带状况,为加强卫生管理及防控食物中毒和肠道传染病提供科学依据。[方法]参照GB/T4789-2003、2008和《全国临床检验操作规程》第3版对从业人员肛拭标本进行增菌、分离、生化及血清学鉴定,并对携菌者资料进行分析。[结果]2007～2010年共检测从业人员84147名,检出沙门菌96株,携带平均检出率为11.41/万,各年间差异虽无统计学意义(P>0.05),但携带检出率由2007年10.29/万降到2008年7.94/万后呈逐年上升趋势;96株沙门氏菌共有8个血清群,其中B群最多39株占40.62%;C1群26株,占27.08%;再次E1群16.66%,F群最少1株占1.04%;四季沙门菌检出率变化明显,夏、秋季检出率高于冬、春季,差异有统计学意义(P<0.01);沙门菌带菌者年龄为18～53岁,不同年龄组沙门菌构成比以21～30岁年龄组最高48.96%,≥51年龄组率最低2.08%;不同行业和性别间差异均无统计学意义(P>0.05)。[结论]玉林市从业人员沙门菌携带率有逐年上升趋势,年龄、性别、服务点的携带分散、隐蔽,夏秋季是沙门菌防控的重点。
[Objective] To analyze the carrying status of Salmonella in catering service practitioners in Yulin city from 2007 to 2010, and provide scientific basis for strengthening health management and preventing food poisoning and intestinal infectious diseases. [Method] With reference to GB / T4789-2003, 2008 and the 3rd edition of “National Clinical Laboratory Procedures”, the specimens of anal swabs were amplified, separated, biochemically and serologically confirmed, and the data of carriers were analyzed. [Results] A total of 84147 practitioners were detected from 2007 to 2010, and 96 strains of Salmonella were detected. The average detection rate of carrying Salmonella was 11.41 / 10000. There was no significant difference between years (P> 0.05) From 10.29 / million in 2007 to 7.94 / 2008 in 2008. The total number of 96 Salmonella isolates was 8, of which 39 in group B accounted for 40.62%, 26 in group C1 accounted for 27.08%, and another group of E1 16.66% for F group and 1.04% for F group. The detection rate of Salmonella spp. Changed significantly in summer and autumn, and the difference was statistically significant (P <0.01). The age of Salmonella carriers was The proportions of Salmonella in different age groups were 48.96% in the age group of 21-30 years old, and 2.08% in the age group of ≥ 51 years. There was no significant difference between different trades and genders (P> 0.05). [Conclusion] The carrying rate of Salmonella in Yulin City has been increasing year by year. The distribution of age, sex and service points are scattered and hidden. Summer and fall are the key points of Salmonella prevention and control.