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目的了解食品中主要食源性致病菌的污染状况,确定高危食品,为预防和控制食源性疾病提供科学依据。方法2007-2011年共采集食品259份,按照《全国食源性致病菌监测工作手册》的检测技术要求进行副溶血性弧菌、沙门菌、单增李斯特菌、金黄色葡萄球菌和大肠埃希菌O157∶H7检测。结果 259份样品中,共检出致病菌31株,总检出率为11.97%。生禽肉、腌制生食动物性水产品、散装熟肉制品、冷冻饮品、非发酵性豆制品、糕点、发酵酒致病菌检出率分别为26.47%(9/34)、21.43%(6/28)、13.33%(6/45)、9.09%(3/33)、8.57%(3/35)、8.00%(4/50)和2.94%(1/34);2007-2011年食源性致病菌除大肠埃希菌O157∶H7未检出,其余致病菌检出率分别为21.43%(5/28)、6.18%(16/259)、1.93%(5/259)和1.54%(4/259);监测点中,个体摊点的食源性致病菌检出率高于其他采样点。结论如东县食品主要污染的品种为生禽肉、腌制生食动物性水产品;致病菌主要为副溶血性弧菌。作为直接入口的腌制生食动物性水产品可能存在食源性疾病风险。
Objective To understand the contamination status of food-borne pathogens and to identify high-risk foods to provide a scientific basis for the prevention and control of food-borne diseases. Methods A total of 259 food samples were collected from 2007 to 2011. Vibrio parahaemolyticus, Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus and the large intestine were tested in accordance with the testing requirements of “National Foodborne Pathogenic Bacteria Monitoring Manual” Escherichia coli O157: H7 test. Results Among 259 samples, 31 pathogenic bacteria were detected, the total detection rate was 11.97%. The detection rates of raw poultry meat, preserved raw animal aquatic products, bulk cooked meat products, frozen drinks, non-fermented soybean products, cakes and fermented wines were 26.47% (9/34) and 21.43% (6) /28),13.33%(6/45),9.09%(3/33),8.57%(3/35),8.00%(4/50) and 2.94% (1/34); 2007-2011 food source The pathogenic bacteria except Escherichia coli O157: H7 were not detected, and the detection rates of other pathogenic bacteria were 21.43% (5/28), 6.18% (16/259), 1.93% (5/259) and 1.54 % (4/259). Among the monitoring sites, the detection rate of foodborne pathogens in individual stalls was higher than other sampling sites. Conclusion The main contaminated species of food in Rudong County are raw poultry meat and preserved raw animal-derived aquatic products; the pathogens are mainly Vibrio parahaemolyticus. Marinated raw animal fish as a direct entry point may be at risk of foodborne illness.