库克沙门菌引起的食物中毒病原学检测

目的:检测从食物中毒事件中分离到的致病菌的生物学特性,确定食物中毒的病原。方法:参照GB4789.4-2010的方法,对检出的菌株进行表型的鉴定;采用WHO推荐的改良K-B纸片法对检出的菌株进行抗生素敏感试验;运用PFGE方法对检出的菌株进行分子分型及流行病学特征分析。结果:从5份粪便样品中检出5株库克沙门菌,从3份剩余食物中检出1株库克沙门菌,共计6株菌。血清抗原式均符合1,3,19:g,m:-];生物学性状和药敏试验结果一致;PFGE带型完全一致。结论:本次食物中毒是由库克沙门菌污染引起;PFGE技术适用于菌株的同源性分析和传染源的追踪。

Etiology detection of a food poisoning caused by Salmonella Kouka

Objective:The aim of this study was to determine and characterize bacterial strains isolated from patient samples,and to investigate foodborne pathogen.Methods: The standard method from GB4789.4-2010 was utilized for the biotyping of isolated Salmonella strains;The K-b assay recommended by WHO was adopted for the antimicrobial susceptibility testing and pulsed field gel electrophoresis(PFGE) for the molecular stain typing and epidemiological analysis.Results: Totally 6 Salmonella Kouka strains were detected,5 from 5 feces samples and one from 3 leftover foods.All serotypes were 1,3,19:g,m:一].They also showed identical biotypes,antimicrobial susceptibility profiles and PFGE patterns.Conclusion: The pathogen for this food poisoning was Salmonella Kouka.PFGE has provided a useful tool for bacterial strains homology analysis and pathogens tracing.