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目的了解和掌握浙江省义乌市食品中食源性致病菌污染状况,为开展食品安全风险评估和预防控制食源性疾病提供科学依据。方法按照国家食源性致病菌监测工作手册要求的检测方法进行沙门菌、大肠杆菌O157∶H7、副溶血性弧菌等8种致病菌分离、鉴定。结果 2011年-2012年义乌市共检测熟肉制品、速冻熟制米面制品、生食动物性水产品等7类食品274份样品,检出致病菌54株,检出率为19.71%。其中致病菌检出率居前3位的食品依次是生食动物性水产品(71.43%)、新鲜鸡肉(43.33%)、凉拌食品(20.83%);食品中检出居前3位的致病菌依次为致病性弯曲菌(43.33%),副溶血性弧菌(36.54%),金黄色葡萄球菌(8.52%)。结论义乌市食品中存在不同程度的食源性致病菌污染,必须采取针对性措施加强食品安全工作,切实有效地预防和控制食源性疾病的发生。
Objective To understand and master the contamination status of foodborne pathogenic bacteria in Yiwu City, Zhejiang Province, and provide scientific evidence for food safety risk assessment and prevention and control of foodborne diseases. Methods Eight strains of pathogens such as Salmonella, Escherichia coli O157: H7 and Vibrio parahaemolyticus were isolated and identified according to the detection methods required by the National Foodborne Pathogen Monitoring Manual. Results From 2011 to 2012, a total of 274 samples of seven kinds of foods such as cooked meats, frozen cooked rice products and raw animal aquatic products were detected in Yiwu city. 54 pathogens were detected, the detection rate was 19.71%. Among them, the food with the highest detection rate of pathogenic bacteria was followed by raw food of animal aquatic products (71.43%), fresh chicken (43.33%) and cold food (20.83%), and the top 3 foodstuffs The bacteria were pathogenic Campylobacter (43.33%), Vibrio parahaemolyticus (36.54%) and Staphylococcus aureus (8.52%). Conclusion There are different degrees of food-borne pathogens contamination in food in Yiwu City. We must take targeted measures to strengthen food safety and effectively prevent and control the occurrence of food-borne diseases.