摘要
目的针对细菌性食物中毒实施微生物学技术检验,就此总结中毒患病原因,发现微生物检验作用降低中毒率。方法选取总结院内发生、接诊的食物中毒患者共计66例,分析其中毒原因及食物中毒发生机制。结果按照细菌类型分类,副溶血性弧菌检出率最高,金黄色葡萄球菌和蜡样芽孢菌占比率其次,而大肠杆菌(致病性)检出率最低。从微生物学检验样品类型上区分,呕吐样品数量最低,厨具样品样品数最高,而呕吐物中检出率最高。结论使用微生物学检验方式能够清晰的查验细菌性食物中毒者患病情况,利于精准找出细菌性食物中毒致病因,为临床治疗提供依据。
Objective To expound the results of microbiological examinations on bacterial food poisoning encountered,summarize the reason for poisoning,and find out the role of microbiological examination in reducing the poisoning rate.Methods Sixty six patients suffering from and consulting the food poisoning in the hospital were admitted.To analyze the causes of poisoning and the mechanism of food poisoning.Results Classified by bacteria type in this study,vibrio parahaemolyticus was found to have top positive rate,followed by staphylococcus aureus and bacillus cereus,and Escherichia coli(pathogenicity)had bottom positive rate.According to the type of microbiological test sample to distinguish.Vomit samples were minimum,kitchenware samples were maximum,and the positive rate of vomit was top.Conclusion Microbiological tests used can clearly check the conditions of bacterial food poisoning sufferers,helping for accurately identifying the cause of bacterial food poisoning and providing basis for clinical treatment.
作者
郝富智
HAO Fu-zhi(Department of Microorganism Laboratory Medicine,Shenyang Center for Disease Control and Prevention,Shenyang110031,China)
出处
《中国误诊学杂志》
CAS
2020年第11期515-516,共2页
Chinese Journal of Misdiagnostics
关键词
食物传播疾病
微生物学检验
检出率
foodborne diseases
microbiological test
detection rate
