2022—2023年宿迁市生菜种植、流通全过程中致病微生物污染状况研究

Study on pathogenic microorganism contamination during lettuce planting and circulation in Suqian City from 2022 to 2023

中文关键词:  生菜  食源性疾病  致病微生物

英文关键词:Lettuce  Foodborne diseases  Pathogenic microorganism

中文摘要:

      目的 调查宿迁市生菜种植到餐饮全过程中致病微生物污染情况,明确主要致病微生物种类、污染环节以及污染来源,从而降低因食用生菜引起的食源性疾病风险。方法 2022-2023年在宿迁市生菜种植基地、超市、农贸市场以及餐饮环节采集372份样品,进行单核增生李斯特氏菌、沙门氏菌、致泻大肠埃希氏菌、金黄色葡萄球菌和诺如病毒检测。结果 372份样品中检出致病微生物52份,总检出率为13.98%,其中致泻大肠埃希氏菌、金黄色葡萄球菌和沙门氏菌检出率分别为7.80%、5.78%和2.42%。不同采样环节检出差异有统计学意义(χ2 =17.947,P<0.001),流通环节检出最高；不同样品类型间检出差异有统计学意义(χ2 =8.531,P<0.05),餐饮环境检出最高为23.08%,其次是食品(生菜)为14.42%；不同环节采集的生菜检出差异有统计学意义(χ2 =12.600,P<0.05),在流通环节检出最高(24.18%)。结论 本研究提示生菜生产全过程中,流通和餐饮为重要污染环节,污染主要来源是包装、存放以及加工过程中不规范。建议加强采后、储存和加工制作环节的管控,预防食源性疾病的发生。

英文摘要:

      Objective To investigate the contamination of pathogenic microorganisms in the whole process from lettuce planting to catering in Suqian City, and identify the main pathogenic microorganisms, contamination keys and sources, so as to reduce the risk of foodborne diseases caused by eating lettuce. Methods From 2022 to 2023, 372 samples were collected from lettuce planting bases, supermarkets, farmers" markets and restaurants in Suqian for detection of Listeria monocytogenes, Salmonella, diarmogenic Escherichia coli, Staphylococcus aureus and Norovirus. Results Among the 372 samples, 52 pathogenic microorganisms were detected, the total detection rate was 13.98%, among which the detection rates of diarrheal Escherichia coli, Staphylococcus aureus and Salmonella were 7.80%, 5.78% and 2.42%. There was significant difference between different sampling links (χ2 =17.947,P<0.001), and the highest detection was found in circulation links. There was significant difference among different sample types (χ2 =8.531,P<0.05), the highest detection rate was 23.08% in catering environment, followed by 14.42% in lettuce. There was significant difference in the detection of lettuce collected from different links (χ2 =12.600,P<0.05), and the highest detection was found in the circulation link (24.18%). Conclusion This study suggests that circulation and catering are important pollution links in the whole process of lettuce production, and the main sources of pollution are the lack of standard in packaging, storage and processing. It is recommended to strengthen the control of postharvest, storage and processing to prevent the occurrence of foodborne diseases.