目的 对一起学校食物中毒事件发生的原因和可疑危险因素进行流行病学调查与实验室分析,提出有效防控措施.方法 利用现场流行病学与卫生学调查,了解患病情况及可疑食物;采集可疑食品、外环境和病例的标本进行荧光定量PCR检测、金黄色葡萄球菌分离与鉴定、药物敏感性分析、全基因组测序.结果 共11 名患者,其临床症状主要是恶心、腹痛(100%),其次为呕吐(81.82%);可疑食物为某饼家生产的"脆皮法棍泡芙",致病因素为金黄色葡萄球菌A型肠毒素,来源于食品泡芙样本的金黄色葡萄球菌和来源于患者肛拭子样本的金黄色葡萄球菌具有同源性,所检出的金黄色葡萄球菌均对青霉素耐药(耐药率 100%).结论 本次食物中毒事件是由某饼家从业人员携带金黄色葡萄球菌,在制作"法棍泡芙"过程中污染食物而引起的金黄色葡萄球菌A型肠毒素中毒.
Objective To conduct an epidemiological investigation and laboratory analysis on the causes and suspected risk factors of a food poisoning incident in school,and propose effective prevention and control measures.Methods The on-site epidemiological and hygiene investigations were used to understand the disease situation and suspected food.The samples of suspected food,external environment,and cases were collected for fluorescence quantitative PCR detection,separation and identification of Staphylococcus aureus,drug sensitivity analysis,and whole genome sequencing.Results There were a total of 11 patients,with the main clinical symptoms being nausea and abdominal pain(100%),followed by vomiting(81.82%).The suspected food was a"crispy baguette puff"produced by a certain bakery,and the pathogenic factor was Staphylococcus aureus type A enterotoxin.Staphylococcus aureus from the food puff sample and Staphylococcus aureus from the patient's anal swab sample had homology,and the detected Staphylococcus aureus was resistant to penicillin(100%resistance rate).Conclusion This food poisoning incident is caused by a bakery employee,who carries Staphylococcus aureus and contaminates food during the process of making"baguette puff",resulting in Staphylococcus aureus type A enterotoxin poisoning.
王春旭;王彦文;黄程程;贺漓漓;韩丹丹;黄辉
广西壮族自治区桂林市疾病预防控制中心检验科,广西桂林 541001
预防医学
金黄色葡萄球菌;食物中毒;流行病学调查;实验室分析;食品安全
Staphylococcus aureus;Food poisoning;Epidemiological investigation;Laboratory analysis;Food safety
《中国医药科学》 2024 (005)
11-14,37 / 5
广西壮族自治区卫生健康委员会科研课题(Z20211416).
10.20116/j.issn2095-0616.2024.05.02
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