简介：　　【摘要】目的：检验儿童细菌性腹泻的病原微生物，探析引起腹泻的菌种。方法：收集腹泻患儿的粪便标本 115份，经过病原微生物检验分析致病菌属。结果：在 115例细菌性腹泻患儿检验中，共检出病原菌 102株，检出率为 88.70%。 102株病原菌中志贺菌检出率最多，为 60.79%，弧菌属、气单胞菌与其它菌株检出率依次减少，分别为 21.57%、 11.76%、 5.88%。药敏试验显示，所有菌株对头孢哌酮的耐药性最强，其次为氨苄西林，再次为头孢噻肟。结论：志贺菌为儿童细菌性腹泻的主要病原菌，其次为弧菌属、气单胞菌等，药敏检测显示这些菌种的耐药性都较强。

简介：　　摘 要：目的：对细菌性食物中毒的原因以及微生物学检验结果进行分析。方法：回顾性分析实验室 11起细菌性食物中毒患者的相关资料，对其食用过的食品、呕吐物、肛拭进行检验，同时对 4名中毒事件厨师进行手试子检验，对 4个中毒事件食品操作间进行采样检查，调查中毒原因。结果：在 11起引起食物中毒的食品样品中检验出 6株细菌、在呕吐物中检验出 4株细菌、在厨具中检验出 3株细菌、手试子检验出 3株细菌、肛拭中检验出 4株细菌，共 20株细菌。细菌种类中副溶血性弧菌所占比例最高（ 36.4%），其次为沙门菌，而后依次为蜡样芽孢杆菌、大肠埃希菌。结论：微生物检验能够明确细菌感染具体类型，为临床治疗提供参考。 　　关键词：细菌性食物中毒；微生物检验；原因分析 Abstract: Objective: to analyze the cause of bacterial food poisoning and the result of microbiological examination. Methods: the data of 11 cases of bacterial food poisoning in the laboratory were analyzed retrospectively. The food, vomit and anal swab were tested. At the same time, four cooks were tested by hand test. Four food operation rooms were sampled and examined to investigate the cause of poisoning. Results: Six bacteria were detected in 11 food samples causing food poisoning, four bacteria in vomitus, three bacteria in kitchen utensils, three bacteria in hand test, four bacteria in anal swab, a total of 20 bacteria. The proportion of Vibrio parahaemolyticus was the highest (36.4%), followed by Salmonella, followed by Bacillus cereus and Escherichia coli. Conclusion: microbiological examination can identify the specific types of bacterial infection and provide reference for clinical treatment.