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目的了解北京市西城区食品的致病菌污染状况,为检测和预防细菌性食物中毒提供科学依据。方法选取西城区的超市和普通市场为采样地点,于2004—2006年采集5种(生肉、熟肉、水产品、冰激凌、蔬菜)共430件食品,按照GB/T4789—2003食品微生物检验标准对金黄色葡萄球菌、单核细胞增生性李斯特菌、沙门菌、肠出血性大肠杆菌0157:H7这4种致病菌进行检测。调查结果按照不同年度,不同采样地点,不同种类进行分析比较。结果430件样品中,共有114件检出致病菌,阳性率为26.5%。2004-2006年阳性率分别为25.8%,28.6%,25.0%。采自超市和市场的样品阳性率分别为22.0%,30.1%。5种样品均检出致病菌,生肉类和熟肉类阳性率比较高,分别为42.6%,34.1%。在检出的124株致病菌中,主要是单核细胞增生性李斯特菌(67.8%),沙门菌(30.6%),金黄色葡萄球菌(1.6%),未检出O157:H7。结论西城区食品致病菌污染比较严重,以单核细胞增生性李斯特菌、沙门菌为主。应加强对食品的监测管理,重点监测上述致病菌。并开发快速、准确的检测方法,为预防、处理和治疗食物中毒赢得时间。
Objective To understand the pathogen contamination of food in Xicheng District of Beijing and provide a scientific basis for the detection and prevention of bacterial food poisoning. Methods A total of 430 food products including raw meat, cooked meat, aquatic products, ice cream and vegetables were collected from 2004 to 2006 in supermarkets and ordinary markets in Xicheng District. According to GB / T4789-2003 food microbe test standard Staphylococcus aureus, Listeria monocytogenes, Salmonella, enterohemorrhagic Escherichia coli 0157: H7 pathogens were detected. The survey results were analyzed and compared according to different years, different sampling sites and different types. Results Among the 430 samples, a total of 114 pathogenic bacteria were detected, the positive rate was 26.5%. The positive rates of 2004-2006 were 25.8%, 28.6% and 25.0% respectively. The positive rates of samples collected from supermarkets and markets were 22.0% and 30.1% respectively. Pathogenic bacteria were detected in all 5 samples. The positive rates of raw meat and cooked meat were 42.6% and 34.1% respectively. Of the 124 pathogenic bacteria detected, the majority were Listeria monocytogenes (67.8%), Salmonella (30.6%) and Staphylococcus aureus (1.6%). O157: H7 was not detected. Conclusion The foodborne pathogens in Xicheng District are more polluted, mainly Listeria monocytogenes and Salmonella. Should strengthen the monitoring and management of food, with emphasis on monitoring the pathogenic bacteria. And develop rapid and accurate testing methods to win time for the prevention, treatment and treatment of food poisoning.