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目的分析肠炎沙门菌的特点,有的放矢控制沙门菌引起的食源性疾患,为预防此类食物中毒提供科学的依据。方法对一起食用鹌鹑蛋引起沙门菌食物中毒的临床表现、流行病学、卫生学、实验室检查等相关资料进行分析。结果就餐者共计20人,发病11人,11人中全部食用了鹌鹑蛋,未食用者未发病,采集到剩余食物及患者呕吐物7份,其中6份分离出沙门菌,通过沙门菌血清学鉴定检查出其为肠炎沙门菌。结论依据《食物中毒诊断标准及食物中毒处理总则》及《沙门菌食物中毒诊断标准及处理原则》判定该次中毒事件是由于肠炎沙门菌所引起的细菌性食物中毒。
Objective To analyze the characteristics of Salmonella enteritidis and to systematically control the food-borne diseases caused by Salmonella so as to provide a scientific basis for prevention of such food poisoning. Methods The clinical manifestations, epidemiology, hygiene and laboratory tests of Salmonella food poisoning caused by eating quail eggs were analyzed. Results A total of 20 people diners, the incidence of 11 people, all of 11 people eat quail eggs, non-eaten without disease, collected the remaining food and patients with vomit 7, of which 6 isolated Salmonella, Salmonella serology Identification check out it is Salmonella enteritidis. Conclusion According to the “Food poisoning diagnostic criteria and food poisoning general principles” and “Salmonella food poisoning diagnostic criteria and principles” to determine the poisoning is due to enteritis Salmonella bacteria caused by food poisoning.