2015年内蒙古地区31批保健食品中污染菌的分离与鉴定

Isolation and identification of contaminated bacteria from 31 batches of health foods of Inner Mongolia in 2015

中文关键词:  保健食品  污染菌  细菌鉴定  食品安全

英文关键词:health foods  contaminated bacteria  identification  food safety

中文摘要:

      目的 对保健食品中的污染菌进行分离和鉴定。方法 按照GB 4789《食品安全国家标准 食品微生物学检验》对31批次保健食品进行检验, 采用全自动细菌鉴定系统对污染菌进行鉴定。结果 从31批次的保健食品中分离、鉴定出64株污染菌, 在沙门氏菌、志贺氏菌、金黄色葡萄球菌和溶血性链球菌的检验中未检出目的菌, 但分离得到致病菌和条件致病菌, 分别是阴沟肠杆菌、肺炎克雷伯菌、气味沙雷菌、温和气单胞菌、赫氏埃希菌、阪崎肠杆菌、非脱羧勒菌、泛菌属、缓慢葡萄球菌、浅绿气球菌、哥伦比亚肠球菌、腐生葡萄球菌、产色葡萄球菌、溶血葡萄球菌、铅黄肠球菌、屎肠球菌、以及枯草/解淀粉/萎缩芽孢杆菌、死谷芽孢杆菌、短小芽孢杆菌、凝结芽孢杆菌以及蜡样/苏云金/蕈状芽孢杆菌。结论 各种致病菌及条件致病菌的检出, 对消费者健康存在潜在的风险。通过分析污染菌的来源及危害, 提出提高保健食品卫生质量的建议, 为保健食品的生产、消毒灭菌、卫生学检验及监督管理等方面提供参考。

英文摘要:

      Objective To isolate and identify the contaminated bacteria in health foods. Methods Totally 31 batches of health foods were analyzed according to GB 4789 National food safely standard Food microbiological, and bacteria were identified by automatic microbial identification system. Results Totally 64 strains of contaminated bacteria were isolated and identified from 31 batches of health food. Salmonella, Shigella, Staphylococcus aureus, Streptococcus were not detected in 31 batches of health food, but the pathogenic bacteria and conditional pathogenic bacteria were isolated, which were Enterobacter cloacae, Klebsiella pneumoniae, Aeromonas sobria, Escherichia hermannii, Bntorobater sakazakii, Leclercia adecarboxylata, Pantoea, Staphylococcus lentus, Aerococcus viridans, Enterococcus columbae, Staphylococcus saprophyticus, Staphylococcus chromogenes, Staphylococcus haemolyticus, Enterococcus casseliflavus, Enterococcus faecium, Bacillus Subtilis/Amyloliquefacien/ Atrophaeus, Bacillus vallismortis, Bacillus pumilus, Bacillus pumilus, Bacillus coagulans, Bacillus cereus/ Thuringiensis/Mycoides. Conclusions Because of the detection of pathogenic bacteria and conditional pathogenic bacteria, there was a potential risk to the health of consumer. By analyzing the source and hazard of the contaminated bacteria, some advises are given to improve the hygienic quality of the health foods, and some references are provided to the production, sterilization, microbiological inspection and supervision management of the health foods.