2017年广州市餐饮食品中金黄色葡萄球菌的调查分析

Investigation and analysis of Staphylococcus aureus from catering food in Guangzhou city in 2017

中文关键词:  餐饮食品  金黄色葡萄球菌  检出率

英文关键词:catering food  Staphylococcus aureus  detection rate

中文摘要:

      目的 了解餐饮食品中金黄色葡萄球菌的污染状况及分布, 确定高危食品的种类, 为预防金黄色葡萄球菌引起的食物中毒提供依据。方法 按照GB 4789.10-2016《食品安全国家标准 食品微生物学检验 金黄色葡萄球菌检验》对广州市5类500批次餐饮食品进行检验, 并经VITEK 2鉴定。结果 500批次餐饮食品中检出金黄色葡萄球菌9株, 检出率为1.80%, 其中熟肉制品和凉拌菜、寿司食品检出率分别为3.33%和3.00%。结论 广州市餐饮食品整体情况良好, 但存在着一定的风险安全隐患, 需加强对易受金黄色葡萄球菌污染的熟肉制品和凉拌菜、寿司等重点品种的监管。

英文摘要:

      Objective To investigate the contamination status and distribution of Staphylococcus aureus in catering food, in order to identify high-risk types of food and provide the basis for the prevention of food poisoning caused by Staphylococcus aureus. Methods According to GB 4789.10-2016 National food safety standard-Food microbiological examination-Staphylococcus aureus, a total of 5 categories of 500 catering food samples in Guangzhou were detected, and identified by VITEK 2. Results Totally 9 strains of Staphylococcus aureus were detected from 500 samples with the detection rate of 1.80%, in which the detection rates of cooked meat products and salads and sushi were 3.33% and 3.00%, respectively. Conclusion The overall situation of catering food is good in Guangzhou, but there is a certain hidden safety risk. The supervision on the key varieties susceptible to Staphylococcus aureus such as the cooked meat products and salad vegetables, sushi should be strengthened.