Abstract: Objective To identify the causes of food poisoning through the laboratory detection of pathogenic bacteria for evidence to timely manage the food poisoning and prevent the occurrence of similar events. Methods Two samples of suspected foods (fried sauce package and leftovers of fried sauce noodle) and three anal swabs were collected, and detected for Vibrio parahaemolyticus, enterotoxigenic Escherichia coli, Shigella, Salmonella and Staphylococcus aureus according to relevant national standards. Results Salmonella was detected in the leftovers of fried sauce noodles and 2 anal swabs. The biological code was 0017610545527210, and the serotypes were O9, Hg and Hm. Conclusion Laboratory studies confirmed that this food poisoning was caused by Salmonella from the fried sauce noodle. It is suggested that health supervision departments at all levels should strengthen monitoring and inspection of the food safety, and increase the publicity of the knowledge on food poisoning prevention among common population, especially in personnel involved in catering services, so as to keep from the occurrence of food-borne diseases.

Key words: Salmonella enteritidis, Food poisoning, Laboratory testing, Health supervision