疾控中心细菌性食物中毒检验分析
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摘要
目的研究疾控中心细菌性食物中毒检验情况。方法将我中心2015年9月至2018年5月收治的细菌性食物中毒患者70例作为研究对象,对所有患者的中毒情况进行回顾性分析,对患者进行分离检验法,总结细胞性食物中毒的检验方式与细菌分布特点。结果其中革兰阳性菌占比最高,达到37.14%,其次分别为革兰阴性杆菌、真菌,分别占比34.29%、30.00%,金黄色葡萄球菌占比20.00%,表皮葡萄球菌占比最少,达到2.86%,其中有25例患者出现同时感染两种或两种以上病菌的情况,构成比35.71%(25/70)。在季节构成比中,夏季出现食物中毒的患者占据最高,达到41.43%,而冬季占比最少达到10.00%。结论临床中出现食物时,需要以革兰菌、真菌检验为主,及时做好充足的检验准备,提高临床检出率,检验人员更需要熟练检验方法,进行准确检验,最大化提高病菌检出的准确性,为后期临床检验做好准备。
Objective to study detection status of bacterial food poisoning in CDC. Methods treat 70 cases bacterial food poison patients admitted to our center from September 2015 to May 2018 as research objects. review and analyze their poisoning situation. With separation test, summarize detection methods and bacterial distribution characteristics of cellular food poisoning. Results gram-positive bacteria accounted for 37.14% with the biggest proportion, followed by gram-negative bacteria and fungi, accounting for 34.29%, 30.00% respectively, staphylococcus aureus accounted for 20.00%, staphylococcus epidermidis accounted for the least, with 2.86%. Among them, 25 cases were infected with two or more pathogens at the same time, accounting for 35.71%(25/70). For seasonal component ratio, food poisoning has the highest incidence in summer(41.43%) and the lowest in winter(10.00%). Conclusion for clinical food, it is necessary to examine gram bacteria and fungus mainly, make timely and adequate preparation for the examination, improve clinical detection rate, and laboratory technicians should master examination methods well for accurate examination to maximize accuracy of bacterial detection, and prepare for later clinical examination.
Objective to study detection status of bacterial food poisoning in CDC. Methods treat 70 cases bacterial food poison patients admitted to our center from September 2015 to May 2018 as research objects. review and analyze their poisoning situation. With separation test, summarize detection methods and bacterial distribution characteristics of cellular food poisoning. Results gram-positive bacteria accounted for 37.14% with the biggest proportion, followed by gram-negative bacteria and fungi, accounting for 34.29%, 30.00% respectively, staphylococcus aureus accounted for 20.00%, staphylococcus epidermidis accounted for the least, with 2.86%. Among them, 25 cases were infected with two or more pathogens at the same time, accounting for 35.71%(25/70). For seasonal component ratio, food poisoning has the highest incidence in summer(41.43%) and the lowest in winter(10.00%). Conclusion for clinical food, it is necessary to examine gram bacteria and fungus mainly, make timely and adequate preparation for the examination, improve clinical detection rate, and laboratory technicians should master examination methods well for accurate examination to maximize accuracy of bacterial detection, and prepare for later clinical examination.
引文
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[2]杨春晓,莫韵韶,魏泉德,等.珠海市2011-2015年细菌性食物中毒事件的标本检测结果分析[J].国际检验医学杂志,2017,38(6):788-791.
[3]黄谷孙,江素红,林奕华,等.2009-2011年汕头市细菌性食物中毒与病原菌检测分析[J].预防医学情报杂志,2016,32(1):77-80.
[4]吴宝芝,魏风琴,张锦洪,等.心理和饮食护理干预应用于急性细菌性食物中毒患者的效果研究[J].中国卫生标准管理,2016,7(8):244-246.
[5]朱峰,吉文亮,刘华良,等.超高效液相色谱-四极杆飞行时间质谱法用于食物中毒的快速筛查与确证[J].色谱,2017,35(9):957-962.
[6]黄春梅,吴南卫,邓瑶,等.多重食源性致病菌核酸检测系统在一起副溶血性弧菌食物中毒事件检测中的运用[J].实用预防医学,2016,23(8):1001-1002,1006.