2012—2024年无锡市市售食品中微生物及致病因子监测结果分析

Analysis of microbial and pathogenic factor monitoring results in commercially available foods in Wuxi City, 2012–2024

中文关键词:  食品安全风险监测  食源性致病菌  微生物污染

英文关键词:food safety risk monitoring  foodborne pathogenic bacteria  microbial contamination

中文摘要:

      目的 了解无锡市2012—2024年市售食品中微生物及其致病因子的分布特征。方法 按照各年度《无锡市食品安全风险监测工作方案》的要求, 随机抽取无锡市市售食品进行检测, 采用各年度省工作手册推荐的方法对样品进行检验。结果 2012—2024年共2734份食品样品检测食源性致病菌, 阳性检出率为11.19%; 检出致病菌12种, 副溶血性弧菌检出率最高(15.81%), 其次为蜡样芽胞杆菌(10.21%)、克罗诺杆菌属(7.47%), 差异有统计学意义(χ2=577.14, P<0.001); 2015年检出率最高(17.68%), 2020年检出率最低(2.35%), 差异有统计学意义(χ2=62.59, P<0.001); 8类食品检出致病菌, 水产品(25.5%)、婴幼儿食品(14.3%)检出率较高, 差异有统计学意义(χ2=92.56, P<0.001); 不同环节采样中, 餐饮服务环节的特大型餐馆致病菌检出率最高(25.00%), 流通环节的农贸市场检出致病菌率最高(17.54%), 差异有统计学意义(χ2=53.80, P<0.001)。261份水产品检测5种寄生虫, 其中异尖线虫检出率9.90%; 1份黄鳝中检出颚口线虫(三期幼虫), 检出率0.80%。结论 无锡市市售食品存在一定程度微生物污染, 污染分布呈多样性, 存在混合污染现象, 特别是水产品、婴幼儿谷类辅助食品、农贸市场及餐饮单位卫生问题值得关注。建议开展重点环节、重点食品监测, 后期建议扩大监测范围及样本, 预防食源性疾病和食物中毒的发生。

英文摘要:

      Objective To understand the distribution characteristics of microorganisms and their pathogenic factors in commercially available foods in Wuxi City from 2012 to 2024. Methods According to the requirements of the Wuxi food safety risk monitoring work plan for each year, randomly select food products sold in Wuxi for testing, and used the methods recommended in the provincial work manual for each year to inspect the samples. Results From 2012 to 2024, a total of 2734 food samples were tested for foodborne pathogens, with a positive detection rate of 11.19%; the 12 kinds of pathogenic bacteria were detected, with Vibrio parahaemolyticus having the highest detection rate (15.81%), followed by Bacillus cereus (10.21%) and Cronobacter genus (7.47%), with statistically significant differences (χ2=577.14, P<0.001); the detection rate was highest in 2015 (17.68%) and lowest in 2020 (2.35%), with a statistically significant difference (χ2=62.59, P<0.001); pathogenic bacteria were detected in 8 kinds of food, with higher detection rates in aquatic products (25.5%) and infant food (14.3%), and the difference was statistically significant (χ2=92.56, P<0.001); in different sampling stages, the detection rate of pathogenic bacteria in super large restaurants in the catering service stage was the highest (25.00%), and the detection rate of pathogenic bacteria in agricultural markets in the circulation stage was the highest (17.54%), with statistical significance (χ2=53.80, P<0.001). The 261 aquatic products were tested for 5 kinds of parasites, with a detection rate of 9.90% for nematodes; jaw mouth nematodes (third stage larvae) were detected in one sample of eels, with a detection rate of 0.80%. Conclusion The food sold in Wuxi City is contaminated to some extent by microorganisms, with a diverse distribution of contamination and a phenomenon of mixed contamination. Particularly, the hygiene issues of aquatic products, infant cereal supplementary foods, farmer’s markets and catering units deserve attention. It is recommended to carry out monitoring of key links and key foods, and in the later stage, it is suggested to expand the monitoring scope and samples to prevent the occurrence of foodborne diseases and food poisoning.