Food poisoning testing

Poisoning symptoms

gastrointestinal food poisoning

Gastrointestinal food poisoning is more common in summer and autumn when the temperature is high and bacteria are easy to grow and multiply in food, and is mainly characterized by acute gastroenteritis symptoms such as nausea, vomiting, abdominal pain, and diarrhea. 

staphylococcal food poisoning

It is an acute disease caused by eating food contaminated by Staphylococcus aureus and the enterotoxins it produces. Common foods that cause staphylococcus food poisoning are mainly starches (such as leftovers, porridge, rice noodles, etc.), milk and dairy products, fish, eggs, etc. When contaminated food is left at room 20-22 ° C for more than 5 hours, the bacteria multiply and produce enterotoxins. This toxin has strong heat resistance. After being heated and boiled for 30 minutes, it can still maintain its virulence and cause disease. The disease is mostly in summer and autumn.

Vibrio parahaemolyticus food poisoning

It is an acute and subacute disease caused by eating food contaminated with Vibrio parahaemolyticus or food containing the bacteria. Vibrio parahaemolyticus is a common food poisoning pathogen, accounting for a considerable proportion of bacterial food poisoning. Clinically, gastrointestinal symptoms such as nausea, vomiting, abdominal pain, diarrhea and watery stools are the main symptoms. Food poisoning caused by this bacterium has the common characteristics of bacterial food poisoning such as outbreak (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).

Proteus food poisoning

It is food poisoning caused by the ingestion of a large amount of food contaminated by Proteus bacteria, which is a conditional pathogen. Proteus is a Gram-negative bacterium. According to the different biochemical reactions, it can be divided into ordinary Proteus and Proteus mirabilis, with more than 100 serotypes. A large number of Proteus grow and multiply in the human body and produce enterotoxins, causing food poisoning. The incidence is higher in summer and autumn, with clinical manifestations of gastrointestinal type and allergic type.

Detection method

1. Bacterial culture

Suspicious food, vomit, and feces should be taken for bacterial culture.

2. Bacteriology and serology

The corresponding bacteriological and serological tests were performed according to different etiologies.

3. Blood culture

In the blood culture of critically ill patients, the double serum isolated from the early stage and two weeks after the disease is collected with the suspected bacteria for serum agglutination test. The double serum agglutination titer increases with diagnostic value. When suspicious, especially those suspected of bacterial toxin poisoning, animal tests can be done to detect the presence of bacterial toxins.