2016年广州市市售食品中食源性致病菌 监测结果分析

Analysis of monitoring results of foodborne pathogenic bacteria in foods sold in Guangzhou in 2016

中文关键词:  食品  食源性致病菌  监测

英文关键词:food  food-borne pathogens  monitoring

中文摘要:

      目的 了解广州市市售食品中食源性致病菌污染及分布情况, 发现危险因素。方法 2016年共采集6类共1058份食品样品, 对副溶血性弧菌、金黄色葡萄球菌、致泻大肠埃希氏菌、沙门氏菌、蜡样芽孢杆菌、单增李斯特氏菌等进行监测分析。结果 检出食源性致病菌164株, 总检出率为15.50%。食源性致病菌中副溶血性弧菌的检出率最高(40.93%), 其次为蜡样芽胞杆菌(9.29%)、金黄色葡萄球菌(2.38%)、单增李斯特氏菌(2.08%)、沙门氏菌(1.42%), 致泻大肠埃希氏菌检出率为0。不同食品类别中水产品检出率最高, 达到了43.52%, 其次为烘焙食品(13.64%)、小摊贩食品(10.62%)、生鸡肉(8.47%)、冷藏膳食(7.50%)和熟肉制品(6.82%), 不同食品食源性致病菌检出率差异有统计学意义。不同采样场所中采自餐饮店的食品食源性致病菌检出率最高(50.00%), 其次是农贸肉菜市场(17.70%)、超市(16.71%)和小摊贩(10.62%), 最低的是零售店(9.83%)。散装食品食源性致病菌检出率(15.85%)高于预包装食品的检出率(9.09%)。中心城区烘焙食品、生鸡肉致病菌检出率要高于周边区, 周边区域小摊贩食品致病菌检出率为零。结论 2016年广州市市售食品存在较高的食源性致病菌检出率, 对食品安全隐患较高的食品应加强监管, 预防和控制食源性疾病的发生。

英文摘要:

      Objective To investigate the contamination and distribution of foodborne pathogens in food sold in guangzhou, and to find out the risk factors. Methods Totally 1058 samples of 6 kinds of food were collected in 2016 for monitoring Vibrio parahemolyticus, Staphylococcus aureus, diarrheogenic Escherichia coli, Salmonella, Bacillus cereus and Listeria monocytogenes. Results A total of 164 strains of food-borne pathogens were detected, and the total detection rate was 15.50%. The highest detection rate was found in Vibrio parahemolyticus (40.93%), followed by Bacillus cereus (9.29%), Staphylococcus aureus (2.38%), Listeria monocytogenes (2.08%), Salmonella (1.42%), and diarrheogenic Escherichia coli (0). The detection rate of food-borne pathogens in the aquatic animal products was the highest (43.52%), followed by baked foods(13.64%), the foods of small vendors (10.62%), chicken(8.47%), refrigerated diet (7.50%), and cooked meat products(6.82%). The detection rate was significantly different in different food. The highest detection rate of food-borne pathogens from eatery in different sampling places (50.00%), followed by farmers markets (17.70%), supermarket (16.71%), small vendors (10.62%), and the lowest was retail store(9.83%). The detection rate of food-borne pathogens in bulk food (15.85%) was higher than the pre-packaged food (9.09%). The detection rate in the urban was higher than that in the suburban in the baked foods and chicken, and the detection rate was 0 in the foods of small vendors in the suburban. Conclusion There is a higher detection rate of food-borne pathogens in consumption food in Guanghzou in 2016, and we should strengthen management for the higher risk food to prevent and control the food-borne disease.