2016~2017年上海市嘉定区食品中食源性致病菌监测结果分析

Analysis on the monitoring results of food foodborne pathogens in Jiading district in Shanghai from 2016 to 2017

中文关键词:  食品  监测  食源性致病菌

英文关键词:food  monitoring  foodborne pathogens

中文摘要:

      目的 了解嘉定区食品中食源性致病菌的污染情况。方法 2016~2017年嘉定区食品中微生物及其致病因子监测共采集12大类样品433件, 检测460件样品, 并根据《国家食品污染和有害因素风险监测工作手册》中的方法进行检测。结果 监测样品中有49件样品检出食源性致病菌, 总检出率10.65%。其中, 蜡样芽胞杆菌检出率最高(32.09%), 其次分别为金黄色葡萄球菌(1.27%)、单核细胞增生李斯特氏菌(0.62%)、沙门氏菌(0.23%)。检出食源性致病菌较多的前4位食品品种分别为冷面、即食非发酵豆制品、即食发酵豆制品、即食凉面(粉、皮)。结论 根据本研究显示本区食品中存在食源性致病菌的污染, 应加强重点食品在各个环节的监管, 继续加强食品安全宣传教育。

英文摘要:

      Objective To understand the contamination status of foodborne pathogens in food of Jiading district. Methods From 2016 to 2017, a total of 433 samples of 12 categories of food were collected for microorganism and pathogenic factor monitoring in Jiading district, and 460 samples were detected accordimg to the method of National food contamination and harmfulness risk monitoring manual. Results Foodborne pathogens were detected in 49 samples, with a total detection rate of 10.65%. The detection rate of Bacillus cereus was the highest (32.09%), followed by Staphylococcus aureus (1.27%), Listeria monocytogenes (0.62%) and Salmonella (0.23%). The top 4 food varieties with more foodborne pathogens detected were cold noodles, ready-to-eat non-fermented soybean products, ready-to-eat fermented soybean products, and ready-to-eat cold noodles (powder, skin). Conclusion According to this study, food contamination caused by foodborne pathogenic bacteria exists in the food of this region, so the supervision of key foods in all links should be strengthened and the food safety publicity of education should be further strengthened.