贵阳市市售糟辣椒微生物污染状况调查分析

Investigation and analysis on microbial contamination status of sold Zao pepper in Guiyang city

中文关键词:  糟辣椒  微生物污染  蜡样芽胞杆菌  毒力基因

英文关键词:Zao pepper  microbial contamination  Bacillus cereus  virulence gene

中文摘要:

      目的 了解贵阳市市售糟辣椒的微生物污染现状。方法 以随机采样的方式, 在贵阳市的农贸市场、副食品店、超市和便利店共采集120份糟辣椒样品。按照GB 4789《食品安全国家标准 食品微生物学检验》中的相关方法检测大肠菌群、沙门氏菌、金黄色葡萄球菌和蜡样芽胞杆菌。采用PCR方法对检出的食源性致病菌进行毒力基因检测。结果 依据DBS52/012-2016《食品安全地方标准 贵州发酵辣椒制品》中微生物的限量要求, 120份样品的合格率为98.33%, 不合格指标为大肠菌群。未检出沙门氏菌与金黄色葡萄球菌。样品中蜡样芽胞杆菌的检出率为55.00%。66株蜡样芽胞杆菌共发现20种毒力基因携带模式, 其中entFM、nheA、nheB、nheC、hblA、hblD、hblC、bceT、ces的检出率分别为96.97%、95.45%、92.42%、92.42%、66.67%、62.12%、57.58%、22.73%、9.09%, 未检出cytK基因。结论 贵阳市市售糟辣椒的合格率高, 但样品中蜡样芽胞杆菌的检出及多种毒力基因的携带, 提示了食品安全隐患的存在。

英文摘要:

      Objective To understand the current microbial contamination status of sold Zao pepper in Guiyang city. Methods A total of 120 samples of Zao pepper were collected randomly from farmers’ markets, grocery stores, supermarkets, and convenience stores in Guiyang city. Coliforms, Salmonella, Staphylococcus aureus and Bacillus cereus were detected according to GB 4789 National food safety standard-Food microbiology examination. The virulence genes of foodborne pathogens were detected by using PCR method. Results According to the microbial limit requirements in DBS52/012-2016 Local food safety standard- Fermented pepper products of Guizhou, the qualified rate of 120 samples was 98.33%, and the unqualified index was coliform bacteria. No Salmonella and Staphylococcus aureus were detected. The detection rate of Bacillus cereus in the samples was 55.00%. A total of 20 toxigenic patterns were found in 66 strains of Bacillus cereus, the detection rates of entFM, nheA, nheB, nheC, hblA, hblD, hblC, bceT and ces were 96.97%, 95.45%, 92.42%, 92.42%, 66.67%, 62.12%, 57.58%, 22.73% and 9.09%, respectively, and cytK gene was not detected. Conclusion The qualified rate of the Zao peppers sold in Guiyang is high, but the detection of Bacillus cereus and the carrying of multiple virulence genes in the samples indicate the existence of hidden food safety hazards.