2012年成都市食源性致病菌污染状况调查分析
发布时间：2019-01-30 15:05
【摘要】：目的了解成都市食品中沙门菌、金黄色葡萄球菌、单核细胞增生李斯特菌、大肠埃希菌O157、志贺菌和副溶血性弧菌的污染状况,为食品安全风险评估提供依据。方法依据国家食品安全微生物检测方法进行。结果监测6大类(凉拌菜、熟肉制品、熟制米面制品、蛋糕、珍珠奶茶类饮料和皮蛋)食品共212份,检出食源性致病菌16株,总阳性率7.55%,其中单核细胞增生李斯特菌9株,金黄色葡萄球菌7株;6大类食品中熟制米面制品污染最严重,阳性率20.59%,其次是凉拌菜(10.53%)、熟肉制品(8.57%)及蛋糕(5.56%)。珍珠奶茶类饮料和皮蛋中未检出致病菌。结论成都市食品存在食源性致病菌污染,是食源性疾病发生的潜在危险因素,应加强监管力度。
[Abstract]:Objective to investigate the contamination status of Salmonella, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157, Shigella and Vibrio parahaemolyticus in food in Chengdu. Methods according to the national food safety microbial detection method. Results there were 212 samples of 6 kinds of food (salad, cooked meat products, cooked rice noodle products, cake, pearl milk tea drinks and preserved eggs). 16 strains of foodborne pathogenic bacteria were detected, and the total positive rate was 7.55%. Among them, 9 strains of Listeria monocytogenes and 7 strains of Staphylococcus aureus; The contamination of cooked rice noodle products was the most serious, the positive rate was 20.59%, followed by coleseed (10.53%), cooked meat products (8.57%) and cake (5.56%). No pathogenic bacteria were found in pearl milk tea drinks and preserved eggs. Conclusion Food-borne pathogenic bacteria contamination is a potential risk factor for foodborne diseases in Chengdu, and supervision should be strengthened.
【作者单位】： 成都医学院;成都市食品药品检测中心;
【基金】：2012年成都市食品安全委员会食品风险监测研究项目 成都医学院学科建设项目(CYXK2012010)
【分类号】：R155.5
[Abstract]:Objective to investigate the contamination status of Salmonella, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157, Shigella and Vibrio parahaemolyticus in food in Chengdu. Methods according to the national food safety microbial detection method. Results there were 212 samples of 6 kinds of food (salad, cooked meat products, cooked rice noodle products, cake, pearl milk tea drinks and preserved eggs). 16 strains of foodborne pathogenic bacteria were detected, and the total positive rate was 7.55%. Among them, 9 strains of Listeria monocytogenes and 7 strains of Staphylococcus aureus; The contamination of cooked rice noodle products was the most serious, the positive rate was 20.59%, followed by coleseed (10.53%), cooked meat products (8.57%) and cake (5.56%). No pathogenic bacteria were found in pearl milk tea drinks and preserved eggs. Conclusion Food-borne pathogenic bacteria contamination is a potential risk factor for foodborne diseases in Chengdu, and supervision should be strengthened.
【作者单位】： 成都医学院;成都市食品药品检测中心;
【基金】：2012年成都市食品安全委员会食品风险监测研究项目 成都医学院学科建设项目(CYXK2012010)
【分类号】：R155.5
【参考文献】
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