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目的提高实验室检测质量,有效预防食物中毒的发生提供参考依据。方法根据食物中毒调查分析报告,按食物中毒发生时间、中毒原因和致病因素检出情况做统计分析,所采集的食物中毒相关样品均按照GB/T4789-2003方法进行检测。结果 2008-2009年共发生8起食物中毒,均为细菌性食物中毒,其中3起为条件致病菌,1起为副溶血性弧菌,其余4起因为未采到样品或者患者已经用药而未检出致病菌,根据流行病学调查判定为不明原因的细菌性食物中毒。结论我区食物中毒主要分布在夏、秋季,呈明显的季节性,每年发生食物中毒的高峰期在第三季度。加强实验前和实验过程的质量控制,提高食源性致病菌检出率。
Objective To improve the quality of laboratory testing and effectively prevent the occurrence of food poisoning provide a reference. Methods According to the report of food poisoning investigation and analysis, according to the time of food poisoning, the cause of poisoning and the detection of pathogenic factors, statistical analysis was made. The samples of food poisoning collected were all tested according to GB / T4789-2003. Results Eight food poisoning occurred in 2008-2009, all of which were bacterial food poisoning. Three of them were opportunistic pathogens, one was Vibrio parahaemolyticus, and the other four were due to the lack of samples or the patients had already taken medication Bacteria were not detected, according to epidemiological investigation identified as unknown causes of bacterial food poisoning. Conclusion The food poisoning in our district mainly distributes in the summer and autumn, which is obviously seasonal. The annual peak of food poisoning occurs in the third quarter. Strengthen the quality control before and during the experiment and improve the detection rate of food-borne pathogens.