目的对一起食用凉拌卤肉制品而引起的食源性疾病进行调查分析,为采取相应防治措施提供依据。方法采集剩余卤制品3份及患者肛拭子9份进行培养,对分离株进行血清及生化鉴定、药敏试验和PFGE分型。结果从卤制品中检出伦敦沙门菌3株,患者肛拭子中分离到2株伦敦沙门菌,5株分离株血清型抗原式均是010:l、v:1、6,PFGE型别一致,生化代码4株为0015610461526210、1株为0015610461526200,致病因子波及22人,均发病,潜伏期为13 h~20 h;5株分离株抗生素敏感性的共同点是对头孢一代、二代耐药,对头孢三代敏感;对喹诺酮类、黄胺类及碳青霉烯类敏感;对氨基糖甙类耐药;另一单独代码分离株对青霉素及四环素类敏感,其他4株均耐药。结论该起食源性疾病由伦敦沙门菌污染食物引起,应加强食品安全监管和宣传指导,尽量避免食源性疾病的发生。 Objective To investigate the food-borne diseases caused by edible cold-cured meat products and provide basis for taking corresponding prevention and cure measures. Methods The remaining 3 parts of halogens and 9 cases of rectal swabs were collected and cultured. The isolates were subjected to serum and biochemical identification, drug sensitivity test and PFGE typing. Results Three strains of Salmonella were detected in the brine products. Two strains of Salmonella spp. Were isolated from the anal swabs. The serotypes of the five isolates were all 010: 1, v: 1,6, and the PFGE types were the same , Four strains of biochemical code 0015610461526210, one strain of 0015610461526200, and 22 causative agents of causative disease, all with onset of 13 h ~ 20 h. The common antibiotic susceptibility of the five isolates was to cephalosporin one and second generation Sensitive to quinolones, tyramine, and carbapenem; resistant to aminoglycosides; another isolated isolate was sensitive to penicillins and tetracyclines, and the other four were resistant. Conclusion The foodborne illness is caused by the contamination of food by Salmonella in London. Food safety regulation and publicity guidance should be strengthened to avoid food-borne diseases as much as possible.