深圳市福田区2011～2012年细菌性食物中毒病原菌检测分析

目的分析深圳市福田区近年来细菌性食物中毒病原菌的特点,为制定细菌性食物中毒的预防控制策略提供科学依据。方法对深圳市福田区2011~2012年细菌性食物中毒样品进行病原学检测,并对检测结果进行分析。结果 2011~2012年共发生39起细菌性食物中毒,病原菌主要为副溶血性弧菌,占35.9%、金黄色葡萄球菌占5.1%、沙门氏菌占2.6%、致病性大肠埃希氏菌,占2.6%、蜡样芽胞杆菌占2.6%;以第3季度最多占33.3%;而副溶血性弧菌引起的中毒则以O3:K6血清型为主占76.8%。结论该地区细菌性食物中毒以O3:K6型副溶血性弧菌为主要病原菌,第3季度发生细菌性食物中毒起数最多,加强食品卫生安全监管,提高实验室的检测能力非常必要。

Detection results of bacterial food poisoning in Futian of Shenzhen from 2011 to 2012

Objective To analyze the epidemiological characteristics of bacterial food poisoning accidents in Futian district of Shenzhen and to provide a scientific basis for prevention of food poisoning.Methods Laboratory samples of bacterial food poisoning in Futian District of Shenzhen from 2011 to 2012 were detected,and the test results were analyzed.Results From 2011 to 2012,there were 39 bacterial food poisoning outbreaks in Futian district of Shenzhen. The common pathogens included Vibrio parahaemolyticus（35.9%）,Staphylococcus aureus（5.1%）, Salmonella（2.6%）, Escherichia coli（2.6%） and Bacillus cereus（2.6%）. The peak season was in autumn（33.3%）.O3：K6 serotype was the predominant strain of Vibrio parahaemolyticus（76.8%）.Conclusion The most common pathogen of bacterial food poisoning in this area was O3：K6 Vibrio parahaemolyticus. Moreover,the peak season was autumn. It＇s important to strengthen the supervision and management of food hygiene and improve laboratory detection capacity.