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目的了解市场上销售的食品中致病菌污染状况,发现食品中存在的安全隐患,为有效降低食源性疾病提供科学依据。方法 2012年抽取市售的8类食品样品进行沙门氏菌、大肠埃希菌O157、金黄色葡萄球菌、单核细胞增生李斯特菌、副溶血性弧菌、志贺氏菌、蜡样芽胞杆菌的检测。结果 8类1 522件食品样品中共检出5种94株致病菌,总检出率6.18%(94/1 522)。其中水产品检出率最高,达11.50%(23/200),其次是畜肉食品为11.43%(20/175)。结论市售食品存在不同程度的食源性致病菌污染,提示应采取有效的防控措施,建立食品卫生不定期巡检制度,从源头上控制食源性疾病的发生。
Objective To understand the status of pathogen contamination in foodstuffs sold in the market and find out the potential safety hazard in foodstuffs and provide a scientific basis for effectively reducing foodborne diseases. Methods In 2012, 8 commercial samples of food were selected for Salmonella, Escherichia coli O157, Staphylococcus aureus, Listeria monocytogenes, Vibrio parahaemolyticus, Shigella, Bacillus cereus . Results A total of 94 94 pathogenic bacteria were detected in 1 522 food samples of 8 categories. The total detection rate was 6.18% (94/1 522). The highest detection rate of aquatic products was 11.50% (23/200), followed by that of meat products (11.43% (20/175)). Conclusion There are different levels of food-borne pathogenic bacteria in the commercially available food, suggesting that effective prevention and control measures should be taken to establish an unscheduled inspection system for food hygiene and to control the occurrence of food-borne diseases at the source.