一起副溶血性弧菌食源性疾病事件的调查分析

王苇沁; 毕磊; 黄峥; 钮春瑾; 周鹏

doi:10.19428/j.cnki.sjpm.2020.19557

一起副溶血性弧菌食源性疾病事件的调查分析

A foodborne disease event caused by Vibrio parahaemolyticus

摘要

摘要:
目的对上海市某公司发生的一起副溶血性弧菌引起的食源性疾病事件进行调查，探讨实验室检测技术对事件溯源分析的意义，对食源性疾病防治工作重点方向提出建议。
方法在对事件进行流行病学调查和卫生学调查的基础上，利用实验室毒力基因和分子分型技术，对事件中检测出的副溶血性弧菌菌株开展检测。
结果本次事件共有符合病例定义者65人；肇事餐厅无食品经营许可证，其从业人员均无健康证；5名患者和2名肇事餐厅从业人员的肛拭中检出副溶血性弧菌；检出菌株的脉冲场凝胶电泳(PFGE)图谱均相同，同源性为100%。
结论肇事餐厅从业人员在加工、装配或运输食物时污染食品是引起本次事件的可疑病因。建议提高餐饮机构烹饪之后各环节的管理，对提供外卖的餐饮机构加强监管力度。

Abstract:
ObjectiveTo investigate and analyze a food borne disease event caused by Vibrio parahaemolyticus (VP) which happened in a company in Shanghai, and to explore the significance of laboratory testing technology in event traceability analysis, then making suggestions on key directions for food-borne disease prevention.
MethodsOn the basis of epidemiological and hygienic investigation, the virulence genes and molecular typing techniques were used for the VP strains detected in the incident.
ResultsA total of 65 patients were consistent with the case definition.The restaurant had no food business license, and its employees had no health certificate.VP was detected in anal swabs of 5 patients and 2 employees, and the PFGE map showed the same.
ConclusionThe event is suspiciously caused by food contamination from restaurant employees during food processing, assembly or transportation.It is suggested that the management should be improved of all aspects of the restaurant after cooking, and restaurants providing takeaway should be strengthened.

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