摘要
目的初步掌握和分析2011—2015年铜川市市售食品中主要食源性致病菌的污染水平,发现影响食品安全的高危食品,确定危害因素的分布和可能来源,为开展食品安全风险评估和采取有针对性的控制措施提供科学依据。方法采取随机抽样方法,于2011—2015年连续在铜川市餐饮服务环节中采集12大类795份食品样品,依据《陕西省食源性致病菌监测工作手册》及食品安全国家标准食品微生物学检验指定的方法对食品样品进行6种食源性致病菌的检测。结果 12大类795份样品中共检出各类致病菌62株,总检出率为7.80%,2011—2015年的检出率分别为7.66%、8.21%、9.01%、7.55%和6.67%。食源性致病菌在不同食品中的检出率分别为生肉类31.15%、凉拌菜25.93%、地方特色食品16.22%、流动早餐6.67%、熟肉制品5.92%、速冻米面制品2.50%、餐饮食品-米面制品2.20%、婴幼儿食品0.91%、糕点及饼干、即食非发酵性豆制品、冷冻饮品、酱及酱制品未检出致病菌。不同种类食品间食源性致病菌检出率差异有统计学意义(P<0.01)。致病菌检出率分别为沙门菌2.01%、单核细胞增生李斯特菌1.89%、金黄色葡萄球菌3.02%、阪崎肠杆菌0.13%、蜡样芽胞杆菌0.75%、志贺菌未检出。在不同种类食品中沙门菌、单核细胞增生李斯特菌和蜡样芽胞杆菌的检出率高于其它食品,差异均有统计学意义(P<0.01),其中生肉类中的沙门菌的检出率最高,为14.75%;凉拌菜中单核细胞增生李斯特菌的检出率最高,为11.11%;地方特色食品蜡样芽孢杆菌的检出率最高,为5.41%。结论铜川市2011—2015年市售食品的食源性致病菌污染率有所下降,但仍存在一定污染,其中沙门菌污染的生肉类、单核细胞增生李斯特菌污染的凉拌菜及蜡样芽胞杆菌污染的地方特色食品是高危食品,建议卫生监督部门加强食品安全管理,采取针对性的控制措施,预防和控制食源性疾病的发生。
Objective To understand the contaminating situation of food-borne pathogens in retailed foods inTongchuan City, Shaanxi Province from 2011 to 2015, and find out high risk foods and risk factors, so as to provide theevidence for food safety risk assessment as well as the prevention and control of food-borne diseases. Methods By using therandom sample method, 795 food samples from 12 categories were collected and 6 kinds of food-borne pathogens were detectedaccording to the handbook of Shaanxi Province Surveillance on Food-borne Pathogenic Bacteria and national inspectionstandards. Results A total of 795 food samples were collected and 62 pathogenic bacteria were isolated with an overalldetection rate of 7.80%. The yearly detection rates of food-borne pathogens from 2011 to 2015 were 7.66%, 8.21%, 9.01%,7.55% and 6.67%, respectively. The detection rates of food-borne pathogens from the different foods were 31.15% in the rawmeat, 25.93% in salad, 16.22% in local specialty food, 6.67% in flowing breakfast, 5.92% in cooked meat, 2.50% in frozen riceflour, 2.20% in rice products, and 0.91% in infants and young children food respectively, but no bacteria was detected in thebeverage, biscuits, ready-to-eat non-fermented soy products, frozen drinks, sauce and sauce products. The detection rates offood-borne pathogens among different foods were significantly different（P 0.01）. The detected pathogens included Salmonella（2.01%）, Listeria monocytogenes（1.89%）, Staphylococcus aureus（3.02%）, Enterobacter sakazaki（0.13%）, Bacillus cereus（0.75%）, but no Shigella. The detection rates of Salmonella, Listeria monocytogenes and Bacillus cereus in different foods weresignificantly different（P0.01）. There was 14.75% of Salmonella in raw meat, 11.11% of Listeria monocytogenes in salad, and5.41% of Bacillus cereus in local food. Conclusions There is a declined detection rate of food-borne pathogens from 2011 to2015 in Tongchuan City, but the situation is still serious. Salmonella contaminated raw meat, Listeria monocytogenes contaminated salad and Bacillus cereus contaminated local food are the high-risk foods, and therefore, it is great important for the health supervision departments to strengthen food safety management and take efficient policies to prevent and control thebreakout of food-borne diseases.
出处
《中国热带医学》
CAS
2017年第10期991-996,共6页
China Tropical Medicine
基金
陕西省科技计划项目(No.2014KW12-02)
关键词
食源性致病菌
食品安全
监测
food-borne bacteria
food safety
surveillance
