目的 采用实验室检测有关技术,确定食物中毒病原菌,指导临床用药。方法 采集食物中毒病人粪便/肛拭子、可疑食物、食物中毒发生酒店的食物储存冰箱和自来水样品,共22份,按照GB4789.4-2010、GB4789.5-2012、GB4789.6-2003等相关规定的方法,对所采集的标本进行沙门氏菌、志贺氏菌、霍乱弧菌、致泻大肠埃希氏菌和阴沟肠杆菌检测,并对食物中毒开展流行病学调查。结果 共采集样品22份,未检出沙门氏菌、志贺氏菌、霍乱弧菌、致泻大肠埃希氏菌,6份标本中检出阴沟肠杆菌,阳性率27.27%(6/22)。外环境中阴沟肠杆菌污染熟食,直接食用未加热煮透的污染食品是发生本起食物中毒的可疑原因。结论 本起食物中毒事件系阴沟肠杆菌污染食物导致。食品加工环节污染阴沟肠杆菌可能是该起事件发生的原因。

Objective To explore food poisoning pathogens and guide clinical medication by laboratory tests. Methods A total of 22 samples were collected, including feces / anal swabs of poisoning patients, suspicious food and food in refrigerators and tap water in food poisoning incident. GB4789.4-2010, GB4789.5-2012, GB4789.6-2003 and other methods were used to detect Salmonella, Shigella, Vibrio cholerae, Diarrhea Escherichia coli, and the epidemiological investigation of food poisoning was carried out. Results Enterobacter cloacae was detected in 6 of total 22 samples, the positive rate was 27.27% (6/22). Enterobacter cloacae outside the environment contaminated cooked food, infection caused by direct consumption of unheated cooking contaminated food was the suspicious reason of food poisoning. Conclusion This food poisoning incident was caused by contaminated foods with Enterobacter cloacae. Enterobacter cloacae contamination in food processing might be the epidemiological reason.