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目的分析一起食物中毒事件的致病因素及病原菌。方法在某企业食物中毒的96例临床诊断病例中,随机选择50例为病例组,随机选择该企业无临床症状的职工54人为对照组,开展病例对照研究和样品采集,分析危险食物。检测采用实时荧光PCR快速筛检;GB法分离、鉴定致病菌;PFGE对病原菌作同源性分析。结果可疑蛋糕进食比例病例组100.00%(50/50)、对照组16.67%(9/54),差异有统计学意义(P<0.05)。从蛋糕样品中检出8株肠炎沙门菌,患者粪便标本中检出17株肠炎沙门菌,经PFGE条带聚类分析显示所有菌株属同一基因型,具有高度同源性。结论这是一起肠炎沙门菌引起的食物中毒,致病因素是蛋糕。
Objective To analyze the pathogenic factors and pathogens of food poisoning incidents. Methods A total of 96 clinically diagnosed cases of food poisoning in an enterprise were randomly selected as case group and randomly selected 54 workers without clinical symptoms as control group. Case-control study and sample collection were conducted to analyze the dangerous food. Detection by real-time fluorescent PCR rapid screening; GB method to identify and identify pathogens; PFGE homology analysis of pathogens. Results Suspected cake eating ratio of cases 100.00% (50/50), control group 16.67% (9/54), the difference was statistically significant (P <0.05). Eight Salmonella enteritidis strains were detected in the cake samples, and 17 strains of Salmonella enteritidis were detected in the stool samples of patients. Cluster analysis showed that all strains belonged to the same genotype with high homology. Conclusion This is a food poisoning caused by Salmonella enteritidis, the causative agent is the cake.