Proteus food poisoning primarily manifests as gastroenteritis.

bubble_chart Epidemiology

The contamination rate of food ranges from 3.8% to 100%, with fish, crabs, and meat having higher contamination rates. The level of food infection is closely related to the freshness of the food and the sanitary conditions during transportation. The incidence rate is higher in summer and autumn, but in recent years, the incidence of this disease has shown a declining trend.

bubble_chart Pathogen

Proteus is a Gram-negative bacillus, which can be divided into Proteus vulgaris, Proteus mirabilis, Proteus myxofaciens, and Proteus penneri based on differences in generation and transformation reactions. A large number of Proteus bacteria grow and multiply in the human body, producing enterotoxins that cause food poisoning.

bubble_chart Clinical Manifestations

The incubation period is 3 to 20 hours. The onset is sudden, with nausea, vomiting, mid-upper abdominal pain, and diarrhea, occurring several to dozens of times a day, mostly foul-smelling watery stools containing mucus. Some patients experience tenesmus. Fever may occur, around 38°C, always following gastrointestinal symptoms. Severe cases may lead to dehydration. Most cases resolve on their own within 1 to 2 days.

bubble_chart Diagnosis

Preliminary diagnosis can be made based on the consumption of suspicious food, collective illness among those who shared the meal, and clinical manifestations. Proteus can be detected through stool culture. Serum agglutination antibodies aid in diagnosis.

bubble_chart Treatment Measures

Generally, antibiotics are not necessary, and only symptomatic treatments such as fluid replacement and symptom relief are required. For severe cases, antibacterial drugs like chloramphenicol or norfloxacin can be administered.

The focus of preventive work lies in strengthening food management and ensuring dietary hygiene.