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目的了解陕西省散装熟肉制品和生食蔬菜中食源性致病菌的污染状况,以便更有效地采取预防措施,防止食源性疾病特别是食物中毒的发生。方法采集各监测点市场销售的样品621份,对沙门菌、单增李斯特菌、O157∶H7三种致病菌和卫生细菌学指标进行检测,依据国标方法和全国食品污染物检测网技术要求方法进行。结果从382份熟肉制品和239份生食蔬菜中检出沙门菌28株,检出率4.51%;单核细胞增生李斯特菌53株,检出率8.53%;O157∶H7出血性大肠杆菌1株,检出率0.16%;对98份熟肉制品进行了菌落总数、大肠菌群指标菌的测定。结论根据连续5年来对陕西省部分地区食品污染物检测工作,表明我省部分食品在某种程度上被致病微生物污染,污染率为13.21%。非定型包装熟肉制品的污染程度明显高于生食蔬菜,χ2=25.08,P<0.01,差异有统计学意义。散装熟肉制品卫生细菌学指超标严重,超标率在86.73%(85/98)。
Objective To understand the contamination status of food-borne pathogens in bulk cooked meat products and raw vegetables in Shaanxi Province in order to take preventive measures more effectively and prevent food-borne diseases, especially food poisoning. Methods A total of 621 samples were collected from various monitoring sites. Salmonella, Listeria monocytogenes and O157: H7 were used to detect three kinds of pathogenic bacteria and their hygienic bacteriological indexes. According to the national standard method and the technical requirements of National Food Contamination Detection Network Method. Results 28 strains of Salmonella were detected in 382 cooked meat products and 239 raw vegetables, the detection rate was 4.51%. 53 strains of Listeria monocytogenes were detected with the detection rate of 8.53%. O157: H7 hemorrhagic Escherichia coli 1 The detection rate was 0.16%. The total number of colony and coliform bacteria were measured in 98 cooked meat products. Conclusions According to the testing of food contaminants in some areas of Shaanxi Province for five consecutive years, some of the foods in our province are contaminated to some extent by pathogenic microorganisms, with a contamination rate of 13.21%. Non-stereotypes packaged cooked meat products pollution was significantly higher than raw vegetables, χ2 = 25.08, P <0.01, the difference was statistically significant. Bulk cooked meat products hygiene bacteriological means exceeded the standard, exceeding the rate of 86.73% (85/98).