摘要
目的了解10类食品中阪崎肠杆菌的污染状况及污染数量,评估其风险性,为预防和控制阪崎肠杆菌的感染、传播、流行提供科学依据。方法按照GB4789.1-2010采抽样技术、GB4789.40-2010《食品微生物学检验阪崎肠杆菌检验》、实时荧光PCR法操作规程,对10类850份食品进行阪崎肠杆菌检验,标准菌株作对照。结果检出阪崎肠杆菌54株,总检出率为6.4%。该10类食品阪崎肠杆菌的检出率差异有统计学意义,由高至低排序为:冰淇淋>巧克力坚果>熟肉>糖饼类>面包糕点>方便面>奶类>饮用水、生肉、调味品。染菌量>30 MPN/100 g(ml)以上的有15份,占27.7%(15/54)。结论 10类食品检出阪崎肠杆菌的有7类,应予以重视。
Objective To understand the contamination of Entcrobacter sakazakii and the amount of pollution from 10 kinds of food, assess their risk, to provide the scientific basis for control and prevent infection, communication and prevalence of Enterebacter sakazakii. Methods The samples were tested in accordance with the national standard and real - time fluorescence PCR method. The samples were tested from 850 samples of 10 kinds of food. Standard strain was used as control. Results The 54 strains of Enterobacter sakasakii were detected,the detection rate was 6.4%. There was statistically significant difference in terms of 10 kinds of food. The order from high to low was：ice cream 〉 chocolate nut 〉 cooked meat 〉 candy cake 〉 bread ,pastry 〉 instant noodles 〉 milk 〉 water, condiment, raw meat. 15 samples were contaminated volume over 〉 30 MPN/100 g （ml） concentration range, accounting for 27.7% （ 15/54 ）. Conclusion Enterobaeter sakazakii were detected from 7 of 10 kinds of food. We should be targeted to strengthen supervision and management.
出处
《中国医学创新》
CAS
2011年第18期3-5,共3页
Medical Innovation of China
基金
广东省中山市科技计划项目(20102A121)
关键词
阪崎肠杆菌
定性
定量
Entembacter sakazakii
Qualitative
Quantitative
