2014年株洲市食源性致病菌监测

发布时间：2018-05-04 03:39

本文选题：食品 + 食源性致病菌　；参考：《中国感染控制杂志》2015年12期

【摘要】：目的了解某市食品中食源性致病菌污染状况,确定高危食品,为预防和控制食源性疾病提供科学依据。方法采用主动监测的方法,随机采集2014年该市有代表性的农贸市场、食品超市、餐饮店、学校及个体摊贩12类食品,对其进行食源性致病菌监测。结果266份食品样品中,24份阳性,总检出率9.02%。共检出5种24株食源性致病菌,其中调理肉制品检出率最高(46.15%),其次为预制动物性水产品(13.33%),酱及酱制品、加工坚果与籽类、餐饮店和饮品店自制饮料及食用冰等未检出食源性致病菌。24株食源性致病菌中铜绿假单胞菌检出率最高,达12.50%(3/24);其后依次为单核细胞增生李斯特菌[5.33%(8/150)]、副溶血性弧菌[5.00%(2/40)],蜡样芽孢杆菌[4.69%(6/128)]和金黄色葡萄球菌[3.33%(5/150)]。结论主动监测有利于掌握市售食品中食源性致病菌污染状况,为实现高危食品的预报和危险性评估提供科学依据。
[Abstract]:Objective to investigate the contamination of foodborne pathogenic bacteria in food in a certain city and to determine the high risk food to provide scientific basis for the prevention and control of foodborne diseases. Methods using the method of active monitoring, 12 kinds of food samples were collected randomly from farmers' markets, food supermarkets, restaurants, schools and individual vendors in the city in 2014, and their foodborne pathogenic bacteria were monitored. Results 24 of 266 food samples were positive and the total detection rate was 9.02%. A total of 24 strains of foodborne pathogens of 5 species were detected, among which, the highest detectable rate was 46.15 in meat products, followed by prefabricated aquatic products 13.33, sauce and sauce products, processed nuts and seeds. The detection rate of Pseudomonas aeruginosa was the highest among the 24 strains of foodborne pathogenic bacteria which were not detected in beverage and ice in restaurants and beverage shops. It reached 12.50 / 24, followed by Listeria monocytogenes (5.33 / 150), Vibrio parahaemolyticus [5.00 / 2 / 40], Bacillus cereus [4.69% / 128] and Staphylococcus aureus [3.33% / 150]. Conclusion active monitoring is helpful to grasp the contamination status of foodborne pathogenic bacteria in market food and provide scientific basis for prediction and risk assessment of high risk food.
【作者单位】：株洲市疾病预防控制中心;
【分类号】：R155.5

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