摘要
目的:确定一起因食用炒米饭引起的食物中毒的病原菌。方法:GB/T4789-2003食品卫生微生物检验,GB/T4789-2010食品安全国家标准2010年最新食品安全检验方法及生产规范。结果:从一份食剩炒米饭中检出蜡样芽孢杆菌和金黄色葡萄球菌,蜡样芽胞杆菌计数6.1×106,10份呕吐物和8份肛拭子中检出蜡样芽胞杆菌,5份呕吐物和4份肛拭子中检出金黄色葡萄球菌。结论:此次食物中毒是由蜡样芽胞杆菌和金黄色葡萄球菌污染食物引起的。
Objective：To identify the pathogens causing food poisoning in fried rice.Methods： The enrichment,isolation and identification of pathogens were carried out in accordance with GB/T4789-2003 ＂Microbiological examination of food hygiene＂ and GB/T4789-2010,the latest test method and manufacture specification for food safety.Results： Bacillus cereus and staphylococcus aureus were detected from one fried rice leftover,the bacillus cereus count was 6.1×106.Bacillus cereus was found in 10 vomitus samples and 8 anal swabs,staphylococcus aureus was found in 5 vomitus samples and 4 anal swabs.Conclusion： The food poisoning was caused by food contaminated by Bacillus Cereus and Staphylococcus aureus.
出处
《中国卫生检验杂志》
北大核心
2012年第11期2790-2791,共2页
Chinese Journal of Health Laboratory Technology
