摘要
目的了解江北区市售食品中常见致病菌的污染情况,分析危害因素的可能来源,为食品安全风险评估提供科学依据。方法依据现行有效的国家标准及《重庆市食品安全风险监测工作手册》,2016-2022年随机采集810件市售食品样品,包含即食食品680件和需加工后食用食品130件,对4种常见致病菌(沙门氏菌、单核细胞增生李斯特氏菌、蜡样芽孢杆菌及金黄色葡萄球菌)进行分离鉴定。结果检测的810件食品样品中,共检出45株致病菌,检出率为5.56%,其中生畜禽肉类食品致病菌检出率最高(53.33%);4种致病菌中以沙门氏菌检出率最高(2.88%);2016—2022年抽检食品样品中致病菌的检出率分别为18.00%、3.75%、0.00%、5.00%、4.55%、8.46%、8.00%;即食食品中致病菌检出率为3.97%,明显低于需加工后食用食品的13.85%(P<0.05)。结论重庆市江北区市售食品中存在不同程度常见致病菌污染风险,其中沙门氏菌污染风险较高,相关部门应加强监管,减少食源性疾病的发生。
Objective To understand the contamination situation of common pathogenic bacteria in food sold in Jiangbei district,and analyze the possible sources of hazard factors in order to provide scientific basis for food safety risk assessment.Methods According to the current effective national standards and the Work Manual of Food Safety Risk Monitoring in Chongqing,a total of 810 commercial food samples were randomly collected from 2016 to 2022 for the isolation and identification of four common pathogenic bacterium(Salmonella,Listeria monocytogenes,Bacillus cereus and Staphylococcus aureus),including 980 ready-to-eat food samples and 130 food samples edible after processing.Results Among the 810 food samples,45 strains of pathogenic bacteria were detected,with the total detection rate of 5.56%,and the detection rate of pathogenic bacteria in raw livestock and poultry meat food was the highest,accounting for 53.33%.Salmonella had the highest detection rate among the 4 pathogenic bacteria,acounting for 2.88%.The detection rates of pathogenic bacteria in food samples from 2016 to 2022 were 18.00%,3.75%,0.00%,5.00%,4.55%,8.46%,8.00%,respectively.The detection rate of pathogenic bacteria in ready-to-eat food was 3.97%,which was lower than 13.85%in food edible after processing(P<0.05).Conclusion In commercial food of Jiangbei district of Chongqing,there are different levels of common pathogenic bacteria contamination risk,among which the risk of Salmonella contamination is high,the relevant deparments should strengthen supervision to reduce the occurrence of foodborne diseases.
作者
王亚
黄杰
张加雪
赵勇
谌丽妃
WANG Ya;HUANG Jie;ZHANG Jiaxue;ZHAO Yong;SHEN Lifei△(Jiangbei District Center for Disease Control and Prevention,Chongqing 400020,China)
出处
《检验医学与临床》
2024年第3期355-358,共4页
Laboratory Medicine and Clinic
关键词
食品
致病菌检测
沙门氏菌
风险
food
detection of pathogenic bacteria
Salmonella
risk
