2014~2016年丽江市食品中食源性致病菌监测结果分析

Monitoring results analysis of foodborne pathogenic bacteria in Lijiang in 2014~2016

中文关键词:  食源性致病菌  监测  食品安全  丽江

英文关键词:foodborne pathogenic bacteria  monitoring  food safety  Lijiang

中文摘要:

      目的 了解丽江市食品中食源性致病菌的污染状况, 为开展丽江市食品安全评估和确定高风险食品种类和分布提供科学依据。方法 2014~2016年采集丽江市售食品344份, 对沙门氏菌、单增李斯特菌、金黄色葡萄球菌、副溶血性弧菌、空肠弯曲菌、蜡样芽孢杆菌6种食源性致病菌进行监测分析。结果 344份食品样品检出食源性致病菌51株, 总检出率为14.82%。3年食源性致病菌检出率分别为21.00%、15.13%和9.60%, 不同年份检出率差异有统计学意义。检出的4种食源性致病菌, 其中以蜡样芽孢杆菌和金黄色葡萄球菌检出率最高, 分别为8.14%和3.49%; 空肠弯曲菌、副溶血性弧菌未检出。米米制品、学生餐(盒饭)和生肉类污染严重, 检出率分别为23.53%、18.18%和16.92%。结论 丽江市辖区市售食品中存在不同程度的食源性致病菌污染, 食品安全监管部门应加强食品安全监督管理。

英文摘要:

      Objective To investigate the situation of foodborne pathogens contamination in Lijiang, in order to provide scientific basis for food safety assessment and determination of high-risk food types and distribution in Lijiang. Methods A total of 344 market-sold food samples in Lijiang from 2014 to 2016 were randomly selected to detect 6 pathogens of Salmonella, Listeria monocytogenes, Staphylococcus aureus, Vibrio parahaemolyticus, Campylobacter jejuni and Bacillus cereus. Then the detection results were monitored and analyzed. Results In 344 food samples, 51 strains of pathogenic bacteria were detected, and the total positive rate was 14.82%. The detection rates of foodborne pathogens were 21.00%, 15.13% and 9.60% from 2014 to 2016, respectively, and it had significant difference in different years. The detection rate of Bacillus cereus and Staphylococcus aureus were the highest, which were 8.14% and 3.49% in 4 kinds of detection foodborne pathogens. Campylobacter jejuni and Vibrio parahaemolyticus were not detected. The foodborne pathogens contaminations were serious in rice products, student meal (lunch box) and raw meat, with the detection rates of 23.53%, 18.18% and 16.92%, respectively. Conclusion There are different levels of foodborne pathogenic bacteria contamination in consumption food of Lijiang. Food safety supervision departments should strengthen the supervision and administration of food safety.