应用脉冲场凝胶电泳技术对肠炎沙门菌食物中毒溯源分析

目的 了解两起食物中毒事件的相关性，确定传染源及传播路径。方法 对采集的215份样本进行致病菌分离培养，将分离到的菌株进行生化鉴定和血清分型；并应用脉冲场凝胶电泳技术（pulsed field gel electrophoresis，PFGE）对其进行同源性分析。结果 共检出27株肠炎沙门菌，其中4株分离自留样食品，3株分离自厨师，20株分离自患者。PFGE图谱显示27株菌中有26株条带完全一致，1株菌与其他26株菌有1个条带的差异，两者相似性为96.3%。结论 两起食物中毒事件的原因是冷菜制作过程中受到携带肠炎沙门菌厨师的污染。PFGE技术适用于食物中毒事件中传染源的追踪及传播路径的明确。

Application of pulsed-field gel electrophoresis for tracking source of Salmonella enteritidis in two food poisoning events

Objective To understand the relevance of two food poisoning events, tracking the infectious sources and identifying their transmission routes. Methods A total of 215 samples were collected to conduct pathogen isolation. Biochemical identification and serotyping were performed for the strains isolated and homology analysis was conducted with pulsed-field gel electrophoresis （PFGE）. Results A total of 27 strains of Salmonella enteritidis were isolated, in which 4 were from food samples, 3 were from cooks, 20 were from patients. The PFGE patterns of 26 strains were consistent, only 1 was different by 1 strip, the similarity was 96. 3 %. Conclusion Two food poisoning events were caused by the contamination of S. enteritidis carried by cooks during the preparation of cold dishes. PFGE is suitable for tracking the infectious source and identifying its transmission route in food poisoning event.