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目的为快速确定食物中毒的原因,预防并控制类似食源性疾病发生。方法依据《食品卫生微生物学检验溶血性链球菌检验》《病原生物学检验》对采集的患者呕吐物、剩余食物和厨房用具等进行检测分析。结果6份食物样品检出乙型溶血性链球菌1份,检出率为16.67%。8份厨房用具检出乙型溶血性链球菌2份,检出率为25.00%。采集患者呕吐物1份检出乙型溶血性链球菌。结论经实验室检测证实是由乙型溶血性链球菌引起的食物中毒。
The purpose is to quickly determine the causes of food poisoning, prevention and control of similar foodborne diseases. Methods According to “Microbiological examination of food hygiene hemolytic streptococcus test” “pathogenic biological test” to collect the patient vomit, remaining food and kitchen utensils were tested and analyzed. Results One sample of hemolytic streptococcus was detected in 6 food samples, the detection rate was 16.67%. 8 copies of kitchen utensils were detected 2 hemolytic streptococcus, the detection rate was 25.00%. 1 patient was collected vomit detected hemolytic streptococcus B. Conclusion Laboratory tests confirmed that it was caused by B hemolytic streptococcus food poisoning.