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目的为提高各类食物中毒事件查明率及致病因子现场快速检出率,提出事件处置过程中关键控制点及小白鼠动物毒性试验在食物中毒致病因子快速检测中所特有的作用。方法对180起食物中毒事件致病因子检测结果统计分析,对比各类食物中毒事件现场快速检测致病因子的技术方法和控制点等存在的差异。结果 180起食物中毒事件查明率为70.0%,其中109起掌握关键控制点,查明率为79.8%,71起不掌握关键控制点,查明率为54.9%;180起食物中毒事件采到可疑样品共131份,采集率为72.8%,致病因子检出率为87.0%,85起采用动物试验,致病因子检出率为96.5%,46起未采用动物试验,致病因子检出率为69.6%。结论掌握食物中毒查因关键控制点和采用动物试验是提高现场食物中毒查明率和致病因子检出率的技术关键。
Objective To improve the detection rate of various food poisoning incidents and the rapid detection of virulence factors on site, the key control points and animal toxicity tests of mice during event handling were proposed to play a special role in the rapid detection of causative agents of food poisoning. Methods A total of 180 cases of food poisoning test results of virulence factors statistical analysis of various types of food poisoning on-site rapid detection of causal agents of the technical methods and control points exist differences. Results The identification rate of 180 food poisoning incidents was 70.0%, of which 109 were key control points, the identification rate was 79.8%, 71 did not grasp the key control points, the detection rate was 54.9%; 180 food poisoning incidents were taken A total of 131 suspicious samples were collected at a sampling rate of 72.8% with a detection rate of 87.0%. Of 85 samples tested in animal experiments, the detection rate of causative agents was 96.5%. No animals were tested in 46 of the samples. Pathogenicity was detected The rate was 69.6%. Conclusion It is the key to improve the detection rate of the food poisoning and the detection rate of the causative agents by grasping the key control points of Cha-Yin food poisoning and using animal experiments.