2010~2016年云南省熟肉制品和餐饮食品中单增李斯特菌污染情况调查分析

Contamination of Listeria monocytogenes in cooked meat products and catering food in Yunnan in 2010~2016

中文关键词:  单增李斯特菌  熟肉制品  餐饮食品  污染情况

英文关键词:Listeria monocytogenes  cooked meat products  catering food  contamination condition

中文摘要:

      目的 了解2010～2016年云南省市售熟肉制品和餐饮食品中单增李斯特菌污染情况调查分析。方法 在全省16个州市县中选取超市、农贸市场、零售及餐饮环节等为采样点, 随机采取熟肉制品1465份和餐饮食品3674份, 按照GB 4789.30-2010《食品安全国家标准 食品微生物学检验 单核细胞增生李斯特氏菌检验》及《全国食源性致病菌监测工作手册》进行检测和鉴定。结果 1465份熟肉制品中单增李斯特菌检出率为2.18%(32/1465), 3674份餐饮食品中单增李斯特菌阳性率为1.44%(53/3674)。在不同流通环节中, 熟肉制品和餐饮制品中检出率最高的分别为便利店和超市, 分别为9.09%(5/55)和1.67%(3/180)。在不同的监测地区, 熟肉制品和餐饮制品检出率最高均为昭通地区, 分别为7.8%(11/141)和7.17%(18/251)。结论 单增李斯特菌在熟肉制品及餐饮食品中均有检出, 说明云南省的食品中存在一定的单增李斯特菌污染, 对消费者的安全有潜在风险, 相关监管部门应持续加强监管, 预防食源性疾病的发生。

英文摘要:

      Objective To investigate and analyze contamination situation of Listeria monocytogenes in cooked meat products and catering food in Yunnan province in 2010 ~2016. Methods Supermarkets, farmers markets, retails and catering sectors were selected in 16 areas of Yunnan as random sampling points, including 1465 cooked meat products and 3674 catering food. According to GB 4789.30-2010 National food safety standard Food microbiological examination-Listeria monocytogenes and Handbook of monitoring foodborne pathogens in China, Listeria monocytogenes was detected and identified. Results Detection rate of 1465 cooked meat products and 3674 Catering food were 2.18% (32/1465) and 1.44% (53/3674). In different circulation links, convenience stores and supermarkets had the highest detection rates of cooked meat products and catering food, respectively, which were 9.09% (5/55) and 1.67% (3/180). The detection rates of cooked meat products and catering food in Zhaotong area were the highest, which were 7.8% (11/141) and 7.17% (18/251), respectively. Conclusion Listeria monocytogenes are detected in cooked meat products and catering food, which indicates that there is a certain amount of contamination in food in Yunnan province, and it is a potential risk to consumer safety. Relevant regulatory departments should continue to strengthen supervision and prevent foodborne diseases.