Analysis of detection result of bacterial food-poisoning in Zhuhai City during 2011-2015
10.3969/j.issn.1673-4130.2017.06.024
- VernacularTitle:珠海市2011-2015年细菌性食物中毒事件的标本检测结果分析
- Author:
Chunxiao YANG
;
Yunshao MO
;
Quande WEI
- Keywords:
bacterial;
food-poisoning;
pathogenic bacteria;
seasonality distribution
- From:
International Journal of Laboratory Medicine
2017;38(6):788-791
- CountryChina
- Language:Chinese
-
Abstract:
Objective To understand the epidemiological characteristic of bacterial food-poisoning in Zhuhai City to provide a scientific basis for the judgment ,control and prevention of bacterial food-poisoning .Methods The samples of bacterial food-poison-ing in the Zhuhai Municipal Bacterial Food-Poisoning Laboratory during 2011-2015 were detected according to two version of Mi-crobiological Examination of Food (implementation on 2004-01-01 and 2016-06-01 respectively ) ,and the detection results were sta-tistically analyzed .Results Thirty-seven cases of bacterial food-poisoning(430 samples) occurred in Zhuhai City in the recent five years ,among which 22 cases(124 strains of pathogenic bacteria) were detected ,the cause detection rate of bacterial food-poisoning events was 59 .46% .The pathogenic bacteria causing bacterial food-poisoning were mainly vibrio parahaemolyticus (97 strains , 78 .23% ) and Staphyloccocus aureus (12 strains ,9 .68% ) .The sample detection rate of anal swabs was highest (77 strains ,62 . 10% ) ,followed by feces samples(17 strains ,13 .71% ) .The seasonality distribution was obviously concentrated in the third quarter (99 strains of pathogenic bacteria ,79 .84% ) and second quarter o (16 strains ,12 .90% ) .Conclusion Vibrio parahaemolyticus and Staphyloccocus aureus were the main pathogenic bacteria causing bacterial food-poisoning in Zhuhai City during these recent five years ,and the seasonality distribution was mainly concentrated in the second and third quarter .It is important to improve health awareness of the whole people and strengthen the surveillance and supervision and management work of food-borne pathogenic bac-teria during the food production ,processing and storage process in order to reduce the occurrence of food-poisoning .
