凉面中蜡样芽孢杆菌1型致食物中毒的实验室诊断

目的调查分析益阳市某餐饮店出现一起全家5口人食用凉面引起细菌性食物中毒的事件。方法采用对样品菌数测定、培养分离及生化分型等实验方法。结果确认此次中毒事件由蜡样芽孢杆菌1型污染食物引起。结论由蜡样芽孢杆菌引起的群体性食物中物较为多见，大多以流行病学调查为主，而实验室病原学诊断尤其是生化分型实验却鲜有报告，本组则重点报告实验室病原学诊断。

Laboratory Diagnosis of Bacillus Cereus Type 1 Associated Food Poisoning in Cold Noodles

Objective To survey and analyze the bacterial food poisoning accident resulting from cold noodles diet occurring in all 5 persons of the family in a restaurant of Yiyang city. Methods Experimental methods such as specimen bacterial amount measurement, culture and isolation, and biochemical grouping were adopted. Results It was identified that the food poisoning accident resulted form Bacillus cereus type 1-causing food contamination. Conclusion The population-based food posioning caused by Bacillus cereus is common, which is identified mainly by epidemiologic survey and there is less report on identification by etiological diagnosis in laboratory, especially by biochemical grouping experiment. This paper focused on report invovling laboratory etiological diagnosis.