广州市市售食品中蜡样芽胞杆菌监测结果分析

Analysis of monitoring results of Bacillus cereus in foods sold in Guangzhou

中文关键词:  食品  蜡样芽胞杆菌  监测

英文关键词:food  Bacillus cereus  monitoring

中文摘要:

      目的 了解广州市市售食品中蜡样芽胞杆菌污染及分布情况, 发现危险因素。方法 2014~2018年共采集6类共2011份食品样品, 开展蜡样芽胞杆菌监测分析。结果 蜡样芽胞杆菌检出阳性样品共146份, 总体检出率为7.26%。其中6份样品蜡样芽胞杆菌检出值超过105 CFU/g。不同食品类别中小摊贩食品检出率最高, 达到了10.62%, 其次为烘焙食品(8.69%)、寿司(7.50%)、冷藏膳食(6.67%)、盒饭(6.36%)和熟制米面制品(5.00%)。第3季度检出率最高, 为8.77%, 其次为第2季度(7.98%), 最低的是第1季度(5.09%)。不同采样场所中采自小摊贩的食品蜡样芽胞杆菌检出率最高(11.21%), 其次为餐饮单位(9.31%)和农贸肉菜市场(8.07%), 最低的是超市(6.56%)。散装食品蜡样芽胞杆菌检出率(7.61%)高于预包装食品(5.38%)。中心城区食品蜡样芽胞杆菌检出率(9.24%)高于周边区(3.65%)。结论 广州市市售食品存在不同程度的蜡样芽胞杆菌污染, 部分食品存在安全隐患, 相关部门应针对性加强监管, 预防食源性疾病的发生。

英文摘要:

      Objective To investigate the contamination and distribution of Bacillus cereus in food on sale in Guangzhou, and to find out the risk factors. Methods A total of 2011 food samples of 6 categories were collected from 2014 to 2018, and Bacillus cereus was monitored and analyzed. Results A total of 146 samples were detected positive, and the detection rate was 7.26%. The detection value of Bacillus cereus was higher than 105 CFU/g in 6 samples. The highest detection rate of Bacillus cereus in the foods was from small vendors (10.62%), followed with baked foods (8.69%), the Sushi (7.50%), refrigerated diet (6.67%), box lunches (6.36%) and cooked rice noodles (5.00%). The detection rate of Bacillus cereus in the third quarter was the highest (8.77%), then the second quarter (7.98%), and the lowest was in the first quarter (5.09%). In the small vendors the detection rate was the highest (11.21%), followed with caterings (9.31%), farmers markets (8.07%), and the lowest was in the supermarkets (6.56%). The detection rate of Bacillus cereus in bulk food (7.61%) was higher than in the pre-packaged food (5.38%), the urban (9.24%) was higher than the suburban (3.65%). Conclusion There are different degrees of contamination of Bacillus cereus in the foods sold in Guangzhou, and some foods have potential safety hazards. Relevant departments should strengthen supervision and prevent the occurrence of foodborne diseases.