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目的分析基层疾控中心细菌性食物中毒的检验方法及其分布特点。方法对2014年12月至2016年11月100例发生细菌性食物中毒的患者进行回顾性分析,总结细菌性食物中毒的检验方法及其分布特点。结果病原菌为革兰阳性菌的患者占37%,病原菌为革兰阴性杆菌的患者占35%,病原菌为真菌的患者占28%。结论克柔假丝酵母菌、铜绿假单胞菌、金黄色葡萄球菌是导致细菌性食物中毒的主要致病菌,临床必须加强对这三类菌的防治。
Objective To analyze the test methods and distribution characteristics of bacterial food poisoning in primary CDC. Methods 100 cases of bacterial food poisoning from December 2014 to November 2016 were retrospectively analyzed. The test methods and their distribution characteristics of bacterial food poisoning were summarized. Results The pathogens were gram-positive bacteria accounted for 37% of patients, pathogenic bacteria accounted for 35% of patients with gram-negative bacilli, fungi accounted for 28% of patients. Conclusion Candida krusei, Pseudomonas aeruginosa and Staphylococcus aureus are the main pathogenic bacteria leading to bacterial food poisoning. The prevention and treatment of these three kinds of bacteria must be strengthened clinically.