摘要
目的了解铁岭市食品中食源性致病菌的污染状况,为食品安全风险监测提供参考依据。方法依据《2018年国家食品污染和有害因素风险监测工作手册》,2018年3-11月对铁岭市市售9类食品104份样品进行16种食源性致病菌检测。结果104份食品样品中26份样品检出致病菌,检出率为25.00%,共分离菌株30株;不同食源性致病菌中空肠弯曲菌检出率最高,为40.00%,其次为蜡样芽孢杆菌37.50%、副溶血性弧菌36.84%、致泻大肠埃希菌30.43%;不同食品类别中两栖爬行类污染最为严重,致病菌检出率为83.33%,其次为肉及肉制品73.33%、餐饮食品62.50%,不同类别食品食源性致病菌的检出率差异有统计学意义(P<0.05);不同类型采样地点中,网店检出率最高,为42.86%;不同包装类型中散装(包括自行简易包装)食品致病菌检出率较高,为28.57%。结论2018年铁岭市市售食品存在较高的食源性致病菌检出率,建议持续开展对肉及肉制品、两栖爬行类和水产品的致病菌监测,同时应加强网店销售的外卖餐饮食品的卫生监管,以降低食品安全风险。
Objective To understand the food contamination by food-borne pathogenic bacteria in Tieling City,provide reference for food safety risk monitoring.Methods According to the National Food Pollution and Harmful Factors Risk Monitoring Manual2018,104 samples of 9 categories of commercially available food in Tieling City were collected for the detection of 16 kinds of food-borne pathogenic bacteria from March to November 2018.Results Among the 104 food samples,the pathogenic bacteria were found in 26 samples,with the detection rate of 25.00%,and 30 strains of pathogenic bacteria were isolated in total.Among the food-borne pathogenic bacteria,the detection rate of Campylobacter Jejuni was the highest(40.00%),followed by Bacillus cereus(37.50%),Vibrio parahemolyticus(36.84%)and diarrheogenic Escherichia coli(30.43%).Among different food categories,the contamination in amphibians and reptiles food was the most serious,which the detection rate of pathogenic bacteria was 83.33%,followed by meat and meat products(73.33%)and catering food(62.50%),and there was statistically significant difference(P<0.05)in the detection rate of pathogenic bacteria among different food categories.Among the different types of sampling sites,the detection rate of online stores was the highest(42.86%).Among the different packaging types of food,the detection rate of bulk food(including simple self-packaging)was the highest(28.57%).Conclusion There is a high detection rate of food-borne pathogenic bacteria in commercially available food of Tieling City in 2018.It is suggested that continuously monitoring of food-borne pathogenic bacteria in meat and meat products,amphibious reptiles food and aquatic products should be conducted,and the hygiene supervision of take out catering food sold in online stores should be strengthened,so as to reduce the risk of food safety.
作者
桂佳
李婵媛
杨赤旗
祝刚
GUI Jia;LI Chan-yuan;YANG Chi-qi;ZHU Gang(Department of Microbiology Laboratory,Tieling Center for Disease Control and Prerention,Tieling Liconing,12000,China)
出处
《职业与健康》
CAS
2021年第2期175-178,共4页
Occupation and Health
关键词
食品安全
食源性致病菌
监测
Food safety
Food-borne pathogenic bacteria
Monitoring
