一起由沙门氏菌和金黄色葡萄球菌混合引起的食物中毒病原分析
目的 对引起食物中毒相关样品进行病原菌的分离、鉴定和耐药分析。方法 参照GB 4789系列标准的方法流程对采集的食物样本进行沙门氏菌、金黄色葡萄球菌、志贺氏菌、副溶血弧菌和单核细胞增生李斯特氏菌共5项致病菌指标检测，按照纸片扩散法(K-B法)进行药敏实验。结果 从食物中毒样品中检出肠炎沙门氏菌、金黄色葡萄球菌, 确定为二者混合感染引起的食物中毒。药敏结果显示肠炎沙门氏菌对多数抗生素敏感, 金黄色葡萄球菌耐药性强, 对链霉素、头孢噻肟、氯霉素、红霉素有一定的耐药性。结论 本起事件是由肠炎沙门氏菌和金黄色葡萄球菌混合感染引起的食物中毒事件, 建议食品卫生监管人员应加强对餐饮环节的监督引导, 避免类似事件发生。
Objective To carry out isolation, identification and drug resistance analysis of pathogenic bacteria in food poisoning related samples Methods The collected food samples were tested for salmonella, Staphylococcus aureus, Shigella, Vibrio parahaemolyticus and Listeria monocytogenes according to GB 4789 series standard methods and procedures. The antibiotic sensitivity of Salmonella and Staphylococcus aureus were detected by Kirby-Bauer (K-B) method. Results Salmonella enteritis and Salmonella aureus were detected in food samples, and it was confirmed that the food poisoning was caused by mixed infection of the two bacteria. The drug susceptibility results showed that Salmonella enteritidis was sensitive to most antibiotics, and Staphylococcus aureus was resistant to streptomycin, cefotaxime, chloramphenicol and erythromycin. Conclusion This event is a food poisoning incident caused by the mixed infection of Salmonella enteritis and Salmonella aureus. It is suggested that food hygiene supervisors should strengthen the supervision and guidance of catering links, and strengthen the safety awareness training of catering staff, to avoid similar incidents.
标题：一起由沙门氏菌和金黄色葡萄球菌混合引起的食物中毒病原分析
英文标题：Pathogen analysis of a food poisoning event caused by Salmonella sp. and Staphylococcus aureus
作者：
骆业巧 宿迁市产品质量监督检验所
王进 宿迁市产品质量监督检验所
司波 宿迁市产品质量监督检验所
中文关键词:肠炎沙门氏菌,金黄色葡萄球菌,食物中毒,耐药,
英文关键词:Salmonella enteritis,Staphylococcus aureus,food poisoning,drug resistance,
发表日期：2020-08-06
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