副溶血性弧菌食物中毒的流行病学特征分析.docVIP

PAGE 2 副溶血性弧菌食物中毒的流行病学特征分析 　　[摘要] 目的 了解深圳市福田区副溶血性弧菌食物中毒的流行病学特征，为该类食物中毒的预防控制提供依据。方法 查阅2006年以来副溶血性弧菌食物中毒的档案资料，副溶血性弧菌食物中毒的样品的分离根据国标GB/T4789.7-2003进行，用GNID革兰氏阴性菌鉴定板进行生化鉴定，用血清玻片凝集实验进行血清学分型，用法国梅里埃ATB Fungs 酵母菌药敏反应板进行药敏实验。结果 副溶血性弧菌食物中毒主要发生在8、9月，中毒食物以凉拌菜和未彻底加热的熟肉食品为主。血清型主要以O3:K6型为主，占50.0％。副溶血性弧菌对氨苄西林（AMP）、替卡西林（TIC）、头孢唑啉（KZ）的耐药率分别为61.5％、50.0％和42.3％。结论 要重点防制O3:K6型副溶血性弧菌食物中毒，在治疗时应合理用药。 [关键词] 　副溶血性弧菌;食物中毒;流行特征; Epidemiological Character of Food Poisoning Caused by Vibrio Parahaemolyticus in Shenzhen Futian Center for Disease Control and Prevention, Shenzhen 518040, China Abstract Objective To understand the epidemiological character of food poisoning caused by Vibrio Parahaemolyticus in Shenzhen, to offer data for control Vibrio parahaemolyticus related food poisoning. Methods To consult the data of food poisoning caused by Vibrio Parahaemolyticus from 2006, The Vibrio Parahaemolyticus was separated according to GB/4789.7 -2003, and identified by GNID, and the serotype was determined by slide agglutination. ATB Fungus bioMeieux France method was used to perform microbial sensitivity. Result The peak season was August and September. The majority of the poisoning foods were cold dish and cooked meat produce which was not heated thoroughly. O3:K6 was the predominant serotypes of Vibrio Parahaemolyticus strains(50.0%). Most strains showed resistance to ampicillin(61.5％), ticarcillin(50.0％) and cefazolin(42.3％). Conclusion It is important to control food poisoning caused by Vibrio parahaemolyticus O3:K6 serotypes. The rational administration should be applied in the treatment of related disease. Key Words Vibrio parahaemolyticus, Food poisoning, Epidemiological character 副溶血性弧菌是我国沿海地区最为常见的细菌性食物中毒病原菌，该菌广泛存在于近岸海水、海底沉积物和鱼贝类中。我国沿海城市由该菌引起的食物中毒往往位居细菌性食物中毒的首位[1]。为了解深圳市福田区近年来引起食物中毒的副溶血性弧菌流行病学特点，对福田区2006年以来副溶血性弧菌食物中毒个案资料进行流行病学分析，并对分离的副溶血性弧菌进行药敏实验。 1 材料与方法 1.1 样品来源 本次研究资料来源于2006年以来副溶血性弧菌食物中毒的档案资料，药敏实验样品来源于从食物中毒病例中分离得到的副溶血性弧菌。 1.2 研究方法 用描述性研究分析2006年以来食物中毒的档案资料，用法国梅里埃药敏分析板进行药敏实验，选用药物共15