一起肠炎沙门菌食物中毒的实验室检测分析

目的 查明厦门市一起食物中毒的原因，为及时处置提供依据。方法 采集2份可疑食品样本（炸酱料包和剩余炸酱面）和3份肛拭子样本，按国家有关标准，进行副溶血性弧菌、致泻大肠埃希菌、志贺菌、沙门菌和金黄色葡萄球菌检测。结果 剩余炸酱面和2份肛拭子检出肠炎沙门菌，生物编码为0017610545527210，血清型为O9、Hg、Hm。结论 根据实验室检查结果，此次事件是一起因食用被沙门菌污染的食物（炸酱面）引起的食物中毒事件。建议各级卫生监督部门要加强监督检查力度，加大对群众特别是餐饮经营者的食物安全知识宣传，避免食源性疾病的发生。

Laboratory study and analysis of one case of food poisoningcaused by Salmonella enteritidis#br#

Objective To identify the causes of food poisoning through the laboratory detection of pathogenic bacteria for evidence to timely manage the food poisoning and prevent the occurrence of similar events. Methods Two samples of suspected foods (fried sauce package and leftovers of fried sauce noodle) and three anal swabs were collected, and detected for Vibrio parahaemolyticus, enterotoxigenic Escherichia coli, Shigella, Salmonella and Staphylococcus aureus according to relevant national standards. Results Salmonella was detected in the leftovers of fried sauce noodles and 2 anal swabs. The biological code was 0017610545527210, and the serotypes were O9, Hg and Hm. Conclusion Laboratory studies confirmed that this food poisoning was caused by Salmonella from the fried sauce noodle. It is suggested that health supervision departments at all levels should strengthen monitoring and inspection of the food safety, and increase the publicity of the knowledge on food poisoning prevention among common population, especially in personnel involved in catering services, so as to keep from the occurrence of food-borne diseases.