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目的通过对食物中毒病原菌的分离鉴定,为查明中毒原因提供科学依据。方法分离鉴定和毒性试验按照国家标准方法 WS/T 12—1996《椰毒假单胞菌酵米面亚种食物中毒诊断标准及处理原则》和GB/T 4789.29—2003《食品卫生微生物学检验椰毒假单胞菌酵米面亚种检验》进行。米酵菌酸检测按照GB/T 11675—2003《银耳卫生标准》执行,采用液相色谱-质谱联用法对样品开展检测。结果经VITEK 2 COMPACT全自动微生物生化鉴定仪和基因指纹鉴定仪进行鉴定,4份样品中3份鉴定结果为唐菖蒲伯克霍尔德菌,小鼠毒性试验阳性。4份样品均检测出米酵菌酸。结论本次食物中毒源于食源性椰毒假单胞菌酵米面亚种污染。
Objective To isolate and identify food poisoning pathogens and provide a scientific basis for identifying the causes of poisoning. Methods Isolation, Identification and Toxicity Test According to the national standard method WS / T 12-1996 “Diagnostic criteria and principles for food poisoning of Coco Pseudomonas subsp. Japonicus” and GB / T 4789.29-2003 “Microbiological examination of cocoa Pseudomonas yeast surface subspecies test ”carried out. Bacitracin acid test in accordance with GB / T 11675-2003 “white fungus health standards” implementation, the use of liquid chromatography - mass spectrometry samples for testing. The results were identified by VITEK 2 COMPACT automatic biochemical analyzer and fingerprinting fingerprinting instrument. Three of the four samples were identified as Burkholderia gladius, and the toxicity test in mice was positive. Four samples were detected uracil acid. Conclusion The food poisoning is caused by the contamination of food-borne cocoa nodularis.