Gastrointestinal food poisoning mostly occurs in summer and autumn, when the temperature is high and bacteria are easy to grow and multiply in food. The main manifestations are nausea, vomiting, abdominal pain, diarrhea and other acute gastroenteritis symptoms.
2, staphylococcal food poisoning
This is an acute disease caused by eating food contaminated by Staphylococcus aureus and its enterotoxin.
Common foods that cause staphylococcal food poisoning generally include starch, milk and dairy products, fish and eggs. When the contaminated food is left at room temperature of 20 ~ 22℃ for more than 5 hours, bacteria multiply and produce enterotoxin. This toxin has strong heat resistance, and it can still maintain its virulence after heating and boiling for 30 minutes and cause disease.
3, Vibrio parahaemolyticus food poisoning
It is an acute and subacute disease caused by eating food contaminated by Vibrio parahaemolyticus or food containing the bacteria.
Vibrio parahaemolyticus is a common pathogen of food poisoning, accounting for a considerable proportion of bacterial food poisoning. Clinically, nausea, vomiting, abdominal pain, diarrhea, watery stool and other gastrointestinal symptoms are the main symptoms.
Food poisoning caused by this bacterium has the common characteristics of bacterial food poisoning, such as outbreak onset (same time, same area, same or similar symptoms, same contaminated food), short incubation period (several hours to several days) and certain seasonality (summer and autumn).
4. Proteus food poisoning
It is caused by ingesting a large amount of food contaminated by Proteus, which belongs to food poisoning caused by conditional pathogenic bacteria. Proteus is a kind of Gram-negative bacteria, which can be divided into Proteus vulgaris and Proteus mirabilis according to different biochemical reactions, and the serotype exceeds 100.
Proteus grows and reproduces in a large number in human body, producing enterotoxin, which leads to food poisoning. The incidence rate is high in summer and autumn, and the clinical manifestations are gastrointestinal type and allergic type.
Extended data:
test method
1, bacterial culture
Suspicious food, vomit and feces should be taken for bacterial culture.
2, bacteriology, serology inspection
According to different causes, the corresponding bacteriological and serological tests were made.
3. Blood culture
In blood culture of critically ill patients, two sera were collected at the beginning of onset and two weeks after onset, and suspected bacteria were isolated from the culture for serum agglutination test. It is of diagnostic value to increase the agglutination titer of double serum.
When suspicious, especially suspected of bacterial toxin poisoning, animal experiments can be done to detect the existence of bacterial toxins.
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