2013~2014年长春市食品中食源性致病菌检测及分析

Detection and analysis of foodborne pathogens in food of Changchun city from 2013~2014

中文关键词:  食品  食源性致病菌  食源性疾病

英文关键词:food  foodborne pathogen  foodborne disease

中文摘要:

      目的 了解食源性致病菌在长春市食品中检出情况, 为食源性疾病防控工作提供科学的数据。方法 按《2013年国家食品污染和有害因素风险监测工作手册方法》进行食品中的食源性致病菌检测。结果 2013~2014年共采集长春市11类食品433件样本, 检出食源性致病菌74株, 总检出率是17.09%, 其中蜡样芽胞杆菌42株、单核细胞增生李斯特氏菌21株、金黄色葡萄球菌9株和沙门氏菌2株。2013年和2014年食品中食源性致病菌的检出率无显著性差异(x2=0.09, P>0.05)。在乳制品、肉及其制品、婴幼儿食品、水产及其制品、餐饮食品、即食非发酵豆制品和速冻面米制品中食源性致病菌的检出率分别是: 73.33%、40%、30.61%、9.52%、7.23%、5%和3.33%。结论 长春市食品存在不同程度上的食源性致病菌污染。乳制品、肉及其制品和婴幼儿食品中的食源性致病菌检出率较高, 主要染污菌为蜡样芽胞杆菌和单核细胞增生李斯特氏菌, 需加强对这几类食品的监管。

英文摘要:

      Objective To understand the detection of foodborne pathogenic bacteria in food of Changchun city, in order to provide scientific data for the prevention and control of foodborne disease. Methods Foodborne pathogens of foods were detected by the method of Manual for China National Food Contamination and Harmful Factors Risk Monitoring in 2013. Results A total of 433 samples of 11 kinds of foods in Changchun city from 2013~2014 were collected and analyzed. Totally 74 strains of foodborne pathogens were found, and the total positive was 17.09%, among which there were 42 strains of Bacillus cereus, 21 strains of Listeria monocytogenes, 9 strains of Staphylococcus aureus, and 2 strains of Salmonella. The detection rate of foodborne pathogens in 2013 and 2014 had no significant difference (x2=0.09, P＞0.05). The detection rates of dairy products, meat and meat products, infant food, aquatic food, service food, instant non-fermented bean products and quick-frozen rice products were 73.33%, 40%, 30.61%, 9.52%, 7.23%, 5% and 3.33%, respectively. Conclusion There are different degrees of contamination of foodborne pathogens in food of Changchun city. The detection rates of foodborne pathogens in dairy products, meat and meat products and infant food are higher, and the main pollution bacteria are Bacillus cereus and Listeria monocytogenes, so the supervision of dairy products, meat products and infant food should be strengthened.