论文部分内容阅读
目的对一所中学由副溶血性弧菌引起的食物中毒事件进行病原学检验,快速准确地查明原因,为食物中毒处置方案提供技术支持。方法参照食品微生物学检验中副溶血性弧菌检验方法(GB4789.7-2013)进行病原菌的分离培养及鉴定。结果在2名学生及1名老师的粪便、2份早餐留样食品(拌海带和拌咸菜)中检出副溶血性弧菌。结论根据现场流行病学调查以及病原学检测结果证实这是一起由副溶血性弧菌引起的食物中毒事件。加强食品卫生监督与管理,控制食物污染源,全面开展食品安全知识的宣传,提高管理者及操作者卫生意识是预防副溶血性弧菌食物中毒的关键环节。
Objective To etiologically test a food poisoning incident caused by Vibrio parahaemolyticus in a middle school, to find out the reason quickly and accurately and to provide technical support for food poisoning disposal plan. Methods Reference to food microbiology test Vibrio parahaemolyticus test method (GB4789.7-2013) for the isolation and culture of pathogenic bacteria and identification. Results Vibrio parahaemolyticus was detected in the faeces of 2 students and 1 teacher and in 2 breakfast samples (mixed kelp and pickled vegetables). Conclusion According to the field epidemiological investigation and the results of pathogen detection, it is confirmed that this is a food poisoning incident caused by Vibrio parahaemolyticus. Strengthening food hygiene supervision and management, controlling food contamination sources, carrying out publicity of food safety knowledge in an all-round way, and improving hygiene awareness of managers and operators are the key links to prevent food poisoning caused by Vibrio parahaemolyticus.