2002—2015年北京市顺义区市售食品中食源性致病菌污染状况

发布时间：2018-05-09 19:24

本文选题：食源性致病菌 + 食品控制　；参考：《卫生研究》2017年01期

【摘要】：目的掌握北京市顺义区市售食品中常见致病菌污染现状,确定高危食品,为预防和控制食源性疾病的发生提供依据。方法依据2002—2015《全国食源性致病菌监测工作手册》中的方法进行采样、实验室检测等内容。结果 2002—2015年共采集顺义区的农贸市场、餐饮单位、超市、集体食堂、食品生产企业、养殖厂6类监测点,38类食品样品共计3287件,针对不同类别食品进行金黄色葡萄球菌、单核细胞增生李斯特菌、沙门菌、副溶血性弧菌、弯曲菌、创伤弧菌、蜡样芽孢杆菌、阪崎肠杆菌、铜绿假单胞菌、致泻大肠埃希菌和肠出血性大肠(EHEC)O157:H7的污染情况监测,共检出致病菌194株,检出率为5.9%。其中金黄色葡萄球菌95株、单核细胞增生李斯特菌84株、沙门菌8株、副溶血性弧菌7株,其他致病菌均未检出。非即食食品中的致病菌检出率高于即食食品(χ~2=204.5,P=0.000),不同类别即食食品与非即食食品中的致病菌检出率差异有统计学意义(χ~2=29.944,P=0.001;χ~2=23.334,P=0.001)。从不同类别食品中致病菌检出结果来看,即食食品炝拌菜中的金黄色葡萄球菌和熟肉制品中的单核细胞增生李斯特菌检出率最高,分别为4.5%和3.4%,较其他即食食品致病菌检出率差异有统计学意义(χ~2=6.046,P=0.014;χ~2=17.573,P=0.000)。非即食食品生乳中的金黄色葡萄球菌和生禽畜肉的单核细胞增生李斯特菌检出率最高,分别为25.1%(χ~2=74.406,P=0.000)和11.5%(χ~2=25.819,P=0.000)。结论在监测的样品中,炝拌菜和生乳中的金黄色葡萄球菌,熟肉制品和生禽畜肉中的单核细胞增生李斯特菌是北京市顺义区市售食品中主要污染菌种,可能导致较高的食源性疾病风险。
[Abstract]:Objective to study the contamination status of common pathogenic bacteria in food sold in Shunyi District, Beijing, and to determine the high risk food, and to provide basis for prevention and control of foodborne diseases. Methods sampling and laboratory testing were carried out according to the methods in the National Manual of Food-borne Pathogens Surveillance (2002-2015). Results from 2002 to 2015, a total of 3287 samples of 38 kinds of food were collected from farmers' markets, catering units, supermarkets, collective canteens, food production enterprises and aquaculture plants in Shunyi District. Staphylococcus aureus was applied to different kinds of food. Contamination of Listeria monocytogenes, Salmonella, Vibrio parahaemolyticus, Campylobacter, Vibrio vulnificus, Bacillus cereus, Enterobacter sakazakii, Pseudomonas aeruginosa, Escherichia coli and EHECO157: H7 were monitored. 194 strains of pathogenic bacteria were detected and the detection rate was 5.9%. Among them, 95 strains of Staphylococcus aureus, 84 strains of Listeria monocytogenes, 8 strains of Salmonella and 7 strains of Vibrio parahaemolyticus were not detected. The detection rate of pathogenic bacteria in non-ready-to-eat food was higher than that in ready-to-eat food (蠂 ~ 2204.5U ~ (0.000). There was a significant difference between different types of food and non-ready-to-eat food (蠂 ~ (2) 2 + 29.944 ~ (4) C ~ (1) P ~ (0.001) and 蠂 ~ (2 +) ~ (2) (23.334) (P ~ (0.001). The detection rate of Staphylococcus aureus and Listeria monocytogenes in cooked meat products and ready-to-eat food was the highest. The positive rates of pathogenic bacteria were 4.5% and 3.4%, respectively, which were significantly different from those of other ready-to-eat foods (蠂 ~ (2 +) 6.046 (P ~ (0.014); 蠂 ~ (2 +) ~ (2) ~ (2) ~ (17.573) P ~ (0) 0.000). The detection rate of Staphylococcus aureus and Listeria monocytogenes in raw milk of non-ready-to-eat food was the highest, which was 25.1% (蠂 ~ (2 +) 74.406) and 11.5% (蠂 ~ (2) ~ (2) ~ (25.819) P ~ (1) ~ (0.000), respectively. Conclusion Staphylococcus aureus in vegetable and raw milk, Listeria monocytogenes in cooked meat products and raw livestock meat are the main contaminating bacteria in food sold in Shunyi District of Beijing. May lead to a higher risk of foodborne disease.
【作者单位】：北京市顺义区疾病预防控制中心;
【基金】：国家十五科技攻关项目(No.2001BA804A10)
【分类号】：R155.5

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