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目的 了解崇左市食品中食源性致病菌的污染情况,评估食品安全现状,为监管部门制定有效的监管措施提供科学依据.方法 依据《2016年国家食品污染和有害因素风险监测工作手册》及《2016年广西食品微生物风险监测工作手册》的要求,对样品进行食源性致病菌检测.结果 13类食品中有9类食品检出致病菌,其中豆制品检出率最高(20.00％),其次为焙烤及油炸类食品(11.43％),自制饮料的检出率较低(3.33％).各类食品致病菌检出率比较,差异有统计学意义(x2=28.083,P＜0.01).检测的10项致病菌中,共分离出5种44株致病菌,以蜡样芽胞杆菌检出率最高,为6.97％,沙门菌检出率最低,为0.56％.单核细胞增生李斯特菌、副溶血性弧菌、创伤弧菌、霍乱弧菌、大肠埃希菌均未检出.结论 崇左市食品存在不同程度的食源性致病菌污染,对于存在高污染风险的食品,需进一步加强监管.“,”Objective To investigate the food-borne pathogens contamination in Chongzuo and to assess its food safety status so as to provide scientific evidence for the regulatory authorities to develop effective monitoring measures.Methods The food samples were conducted for the detection of food-borne pathogens according to the National Food Contamination and Hazards Factor Monitoring Handbook 2016 and Guangxi Food Micro-organic Risk Monitoring Handbook 2016.Results The bacterial pathogens were detected in 9 kinds of food from 13 kinds.The detection rate of bacterial pathogens was the highest(20.00％) in soybean foods,followed by that in baked and fried foods(11.43％) and homemade drinks(3.33％).There was statistical significance on the difference of positive rates of pathogenic bacteria in all kinds of foods(x2 =28.083,P ＜ 0.01).44 strains in 5 kinds of pathogenic bacteria were isolated through the detection 10 kinds of pathogenic bacteria.The detection rate of Bacillus cereus was the higherst(6.97％),but the detection rate of Salmonella was the lowest(0.56％).L.monocytogenes,Vibrio parahemolyticus,Vibrio vulnificus,Vibrio cholerae and Escherichia coli could not be detected.Conclusion There are different levels of food-borne pathogens contamination among the food sold in Chongzuo,and therefore further strengthened monitoring measures are necessary for those food with higher contamination risk.