2016~2018年大理州市售食品中细菌性污染状况调查分析

Analysis of bacterial contamination of local foods in Dali in 20162018

中文关键词:  市售食品  细菌性污染  食源性致病菌

英文关键词:commercial food  bacterial contamination  foodborne pathogens

中文摘要:

      目的 了解大理州市售食品中细菌污染现状。方法 根据国家标准规定的方法及国家食品污染物和有害因素风险监测工作手册, 对大理州市售食品11类510件进行卫生指示菌(菌落总数、大肠菌群、霉菌、酵母菌)及食源性致病菌检测, 并用SPSS 19.0统计软件对检测数据进行分析。结果 菌落总数总超标率为20.94%, 大肠菌群总超标率为7.93%, 霉菌、酵母菌总超标率为49.09%; 食源性致病菌总检出率为15.69%, 其中金黄色葡萄球菌的检出率为2.91%, 沙门氏菌的检出率为7.14%, 蜡样芽胞杆菌的检出率为7.21%, 单核细胞增生李斯特氏菌的检出率为2.99%, 副溶血弧菌的检出率为7.95%, 弯曲菌的检出率为8.96%, 变形杆菌的检出率为4.69%, 未检出小肠结肠炎耶尔森菌和致泻大肠艾希氏菌; 生食肉制品中金黄色葡萄球菌和沙门氏菌检出率最高的, 分别为25.00%和75.00%, 蜡样芽孢杆菌在外卖配送餐中检出率最高, 为20.83%, 副溶血弧菌在水产品中检出率为7.89%。生禽肉类食品中弯曲菌的检出率为16.67%, 变形杆菌在熟制米面制品和豆制品中都检出, 检出率分别为2.74%和4.17%。2016~2018年大理州市售食品致病菌总检出率分别为12.76%、13.85%、23.73%, 呈现总体上升的趋势, 差异有统计学意义(P<0.05)。结论 大理州市售食品存在不同程度细菌性污染, 特别是本地的特色食品生食肉制品细菌污染情况突出, 存在食品安全隐患, 应进一步加强相关食品的卫生监管。

英文摘要:

      Objective To investigate the status of bacterial contamination in local foods in Dali. Methods According to the method specified by the national standards and the national food contamination and hazardous factors risk monitoring work manual, the hygienic indicator bacteria (total number of colonies, coliforms, mould, yeast) and food-borne bacteria of 11 types of 510 foods sold in Dali city were detected, and the test data was analyzed by SPSS 19.0 statistical software. Results The total over-standard rate of colonies was 20.94%, coliform was 7.93%, moulds and yeasts was 49.09%. The detection rate of food-borne pathogens was 15.69%, and the detection rates of Staphylococcus aureus, Salmonella, Bacillus cereus, Listeria monocytogenes, Vibrio parahaemolyticus, Campylobacter and Proteus were 2.91%, 7.14%, 7.21%, 2.99%, 7.95%, 8.96%, 4.69%, respectively. Yersinia enterocolitica and Escherichia coli were not detected. The highest detection rates of Staphylococcus aureus and Salmonella in raw meat products were 25.00% and 75.00%, respectively. The highest detection rate of Bacillus cereus in takeaway meals was 20.83%. The detection rate of Vibrio parahaemolyticus in aquatic products was 7.89%. The detection rate of Campylobacter in raw poultry meat was 16.67%. Proteus was detected in both cooked rice products and soy products, and the detection rates were 2.74% and 4.17%, respectively. From 2016 to 2018, the total detection rate of pathogenic bacteria in food sold in Dali city were 12.76%, 13.85% and 23.73%, respectively, showing an overall trend of increase, and the difference was statistically significant (P<0.05). Conclusion There are different degrees of bacterial contamination in foods sold in Dali city, especially the local specialty food raw meat products have prominent bacterial contamination, and there are potential food safety hazards. The health supervision of related foods should be further strengthened.