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目的探讨分析蜡样芽胞杆菌引起的食物中毒的原因,为今后采取预防措施提供科学依据。方法根据流行病学现场调查、环境卫生学、进餐情况、实验室检测等进行调查分析,并依据《食物中毒诊断标准及技术处理总则》及《蜡样芽孢杆菌食物中毒诊断标准及技术处理原则》进行判定。结果发病学生共同食用的中毒餐次为5月10日午餐和晚餐,在炖鸡腿和茶叶蛋中检出蜡样芽孢杆菌核酸阳性(HBL毒素型),平板计数培养中炖鸡腿蜡样芽孢杆菌1.5×10~5CFU/g,茶叶蛋蜡样芽孢杆菌1.2×10~5CFU/g,1名学生呕吐物中检出蜡样芽孢杆菌核酸阳性(HBL毒素型)。中毒食品为炖鸡腿及其它被污染的食物。结论该事件为食用蜡样芽胞杆菌污染的炖鸡腿、茶叶蛋及其它被污染的食物引起的食物中毒事件。
Objective To investigate the causes of food poisoning caused by Bacillus cereus and provide scientific basis for future preventive measures. Methods According to epidemiological field survey, environmental hygiene, meal conditions, laboratory tests and other investigation and analysis, and based on “diagnostic criteria for food poisoning and technical treatment of general principles” and “Bacillus cereus food poisoning diagnostic criteria and technical principles” Make a decision. Results The incidence of common eating poisoning students lunch and dinner on May 10, in the stewed chicken and tea eggs were detected in Bacillus cereus nucleic acid positive (HBL toxin type), plate count in the cultivation of stewed chicken leg Bacillus cereus 1.5 × 10 ~ 5CFU / g, Bacillus cereus was 1.2 × 10 ~ 5CFU / g, Bacillus cereus was detected in one student’s vomit (HBL toxin type). Poisoned food is stewed chicken legs and other contaminated food. Conclusion The incident was a food poisoning event caused by Bacillus cereus-contaminated stewed chicken legs, tea eggs and other contaminated food.