微生物实验室安全指引

Scope 适用范围
This instruction gives general safety instructions for carrying out microbiological examinations
in accordance with specific LIs. It describes the basic information to ensure the safety of analysts. 本说明是为了保障分析员的安全，针对微生物实验室的检验操作做出的一般性指引。

Risk Assessment 危害分析
TPC菌落总数
Aerobic mesophilic microorganisms: bacteria, yeasts and moulds forming colonies under the specified conditions (300C, 72hrs or 370C, 48hrs).
中温需氧菌: 在指定条件下，生长并形成菌落的细菌、酵母、霉菌。

This test does not represent a health hazard provided that good laboratory practices are applied.
通过有效的实施良好实验室规范，并不会带来健康危害。

Coliforms 大肠菌群
The coliforms group is not a taxonomic group: it is defined by physiological and biochemical characteristics. All colifroms are gram-negative, non-spore forming rods that ferment lactose.
大肠菌群并非一个生物学种类，而是生化特性相近的一个群体，是指所有发酵乳糖、革兰氏阴性无芽孢杆菌。

This test does not represent a health hazard provided that good laboratory practices are applied. 通过有效的实施良好实验室规范，并不会带来健康危害。

No special irritant chemical used in this test.
本操作没有使用到其他刺激性化学药品。

Enterobacteriaceae 肠杆菌
Enterobacteriaceae: Micro-organisms which ferment glucose and show a negative oxidase reaction when the tests are carried out in accordance with LI.
肠杆菌：依照试验说明检测能发酵葡萄糖，氧化酶反应阴性的微生物。

PRIMARY HAZARDS: Inhalation of infectious aerosols, direct contact of mucous membranes, accidental parenteral inoculation, ingestion。

污染途径：吸入有传染性的介质、细菌与粘膜直接接触、意外的菌种注射、食入被污染的食品。

This test does not represent a health hazard provided that good laboratory practices are applied. 通过有效的实施良好实验室规范，并不会带来健康危害。

No special irritant chemical used in this test.
本操作没有使用到其他刺激性化学药品。

Presumptive Escherichia Coli 埃希氏大肠杆菌
Presumptive Escherichia coli are bacteria growing at 44°C causing fermentation of lactose with formation of gas and producing indole from tryptophan when using the method described.
E.Coli指依照试验说明检测能在44°C生长，并发酵乳糖产生气体及分解色氨酸产生吲哚的大肠菌群。

PRIMARY HAZARDS: Ingestion
污染途径：食入被污染的食品。

This test does not represent a health hazard provided that good laboratory practices are applied. 通过有效的实施良好实验室规范，并不会带来健康危害。

Yeasts and Moulds酵母和霉菌
The fungi constitute a large and varied group of micro-organisms comprising yeasts and moulds. Moulds are fungi which form filaments, while Yeasts are unicellular fungi.
真菌类包括各种酵母和霉菌。

霉菌会形成菌丝，酵母是单细胞真菌不能形成菌丝。

This test does not represent a health hazard provided that good laboratory practices are applied. 通过有效的实施良好实验室规范，并不会带来健康危害。

Bacterial spores 细菌孢子
Bacterial spore: Resistant and/or disseminative from produced asexually by certain types of bacterial (bacteria forming endospores).
细菌孢子：当周围的环境不利于一般细菌生存时，某些细菌内部产生的抗逆性强、有传播性的组织（细菌内生芽孢）。

This test does not represent a health hazard provided that good laboratory practices are applied. 通过有效的实施良好实验室规范，并不会带来健康危害。

No special irritant chemical used in this test.
本操作没有使用到其他刺激性化学药品。

Staphylococcus Aureus 金黄色葡萄球菌
S. aureus belongs to the family Micrococcaceae, genus Staphylococcus and is a Gram-positive, catalase-positive coccus occurring either isolated, in pairs or most frequently in clusters. It produces a characteristic coagulase, an enzyme causing blood plasma coagulation and generally also a thermonuclease.
金黄色葡萄球菌属于微球菌科、葡萄球菌属，是革兰氏阳性、过氧化氢酶阳性球菌。

镜检时能看到单个细菌，或部分聚集在一起。

能产生血浆凝固酶和核酸酶。

PRIMARY HAZARDS: Injuries from contaminated sharp instruments; ingestion; aerosols.
污染途径：被污染的利器划伤皮肤表面、食入被污染的食品。

This test does not represent a health hazard provided that good laboratory practices are applied. 通过有效的实施良好实验室规范，并不会带来健康危害。

Salmonella 沙门氏菌
Salmonella belong to the Enterobacteriaceae and are facultative anaerobic, Gram-negative non-sporing rods that normally produce hydrogen sulfide gas, decarboxylate lysine and ornithine but are urease negative and do not produce indole.
沙门氏菌属于肠杆菌科，兼性厌氧、革兰氏阴性、不形成芽孢，能产生硫化氢、能脱去赖氨酸和鸟氨酸的羧基，尿素酶反应阴性、不产生吲哚。

This test does not represent a health hazard provided that good laboratory practices are applied. 通过有效的实施良好实验室规范，并不会带来健康危害。

PRIMARY HAZARDS: Ingestion, parenteral inoculation.
污染途径：食入被污染的食品，意外的菌种注射。

Listeria monocytogenes 单核细胞增生李斯特菌
Listeria monocytogenes: micro-organisms which form typical colonies on solid selective media and which display the morphological, physiological, biochemical and DNA characteristics described when tests are carried out in accordance with this LI.
单核细胞增生李斯特菌：依照试验说明进行检验，从固体选择性培养基挑出的可疑菌落，进行证实试验。

形态特征、生物特性、生理特性和DNA性征符合典型菌落特征的细菌。

This test does not represent a health hazard provided that good laboratory practices are applied. 通过有效的实施良好实验室规范，并不会带来健康危害。

PRIMARY HAZARDS: Ingestion is the common mode of exposure, however may cause eye and skin infection following direct exposure; parenteral inoculation, ingestion, exposure to highly concentrated aerosols.
污染途径：摄入被污染的食物；眼睛和皮肤暴露在浓度大的含菌介质中也会引起污染。

Bacillus Cereus 蜡样芽孢杆菌
Presumptive Bacillus cereus are microorganisms that form typical or atypical colonies on the surface of selective culture media and that give a positive confirmation reaction (haemolysis), when performed under the conditions described in the different chapters of this LI.
蜡样芽孢菌是指按照试验指引培养呈现典型或非典型阳性反应，生化证实试验也呈阳性的微生物。

Bacillus cereus are opportunistic pathogen, does not represent a health hazard provided that good laboratory practices are applied.
蜡样芽孢杆菌属于机会致病菌，通过有效的实施良好实验室规范，并不会带来健康危害。

PRIMARY HAZARDS: Ingestion of contaminated material.
污染途径：摄入被污染的食物。

Shigella 志贺氏菌
Family Enterobacteriaceae; Gram negative rod, non-encapsulated, non-sporogenous, non-motile; serological identification of somatic antigens.
志贺氏菌属于肠杆菌科，革兰氏阴性杆菌，无内生孢子，无运动性。

血清O抗原。

PRIMARY HAZARDS: Ingestion or parenteral inoculation;
污染途径：食入被污染的食品或意外的菌种注射。

This test does not represent a health hazard provided that good laboratory practices are applied. 通过有效的实施良好实验室规范，并不会带来健康危害。

No special irritant chemical used in this test.
本操作没有使用到其他刺激性化学药品。

Strep. hemolyticus 溶血性链球菌
This test does not represent a health hazard provided that good laboratory practices are applied. 通过有效的实施良好实验室规范，并不会带来健康危害。

PRIMARY HAZARDS: Ingestion of contaminated material.
污染途径：摄入被污染的食物。

No special irritant chemical used in this test.
本操作没有使用到其他刺激性化学药品。

Clostridium Perfringens 产气荚膜梭菌
Clostridium perfringens food poisoning is one the most common types of human foodborne illness. The foods usually involved are cooked meat or poultry products containing large numbers of viable bacterial cells. A heat-labile enterotoxin produced only by sporulating cells induces diarrheas the primary symptom in perfringens poisoning. C perfringens is not uncommon in raw meats, dehydrated soups and sauces, raw vegetables, and certain other foods. 产气荚膜梭菌时引起细菌性食物中毒的主要病源菌之一，在熟肉制品、禽肉制品中往往存在着大量的活细胞。

引起腹泻的内毒素对热敏感，是在产生孢子阶段由产孢子细胞合成的。

产气荚膜梭菌存在于生肉、脱水汤料或酱料、生的蔬菜或其他食品中。

C. perfringens does not represent a health hazard provided that good laboratory practices are applied. Growth of C. botulinum can not be excluded, so special measures are recommended when handling strains for identification, storage, shipment, etc. (e.g. avoiding aerosols when manipulating broths, working under safety cabinet or wearing a mask, wearing gloves in case of hand wound, etc).
如果坚持良好的实验室操作规范，产气荚膜梭菌并不会带来健康危害。

由于可能检出肉毒梭菌，因此在菌种鉴定、储存、运输时要采取特殊的保障措施。

（如为了预防操作肉汤培养基时引起交叉污染，可以在安全柜内进行或者戴口罩。

戴手套保护手上的创口等）。

PRIMARY HAZARDS: Accidental parenteral inoculation, ingestion.
污染途径：意外菌种注射或者摄入被污染的食物。

No special irritant chemical used in this test.
本操作没有使用到其他刺激性化学药品。

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