2014-2016年上海市宝山区食品中微生物污染监测结果分析

发布时间：2019-07-16 19:12

【摘要】：目的了解宝山区食品中微生物污染状况,为防制食源性疾病提供依据,同时为食品安全风险评估、风险预警、食品安全标准制定提供数据支持,为监管部门采取针对性的控制措施提供科学依据。方法 2014-2016年本区共开展13大类700份食品样品的监测,按照《国家食品污染和有害因素风险监测工作手册》中标准操作程序进行检测,依据相关标准对检测结果进行判定。结果 700份样品中检出食源性致病菌21株,总检出率为3.00%,检出致病菌的食品主要是水产及制品、冷冻肉糜制品、凉拌菜,水产及制品检出率较高(18.06%),检出的3种致病菌为副溶血性弧菌、金黄色葡萄球菌和单核细胞增生李斯特菌,副溶血性弧菌检出率最高(8.23%)。卫生指示菌方面,自制饮料和熟制动物性水产品中菌落总数合格率分别为66.67%和70.00%,消毒餐饮具中大肠菌群合格率为68.14%,街头流动快餐中大肠埃希菌合格率为61.54%。结论该区食品食源性致病菌检出率较低,重点关注食品为水产及制品、冷冻肉糜制品、凉拌菜,重点关注致病菌为副溶血性弧菌,即食食品亦应加强监测并完善相关标准的制定。
[Abstract]:Objective to understand the status of microbial pollution in food in Baoshan District, to provide basis for the prevention and control of foodborne diseases, to provide data support for food safety risk assessment, risk early warning and food safety standard formulation, and to provide scientific basis for regulatory departments to take targeted control measures. Methods from 2014 to 2016, a total of 700 food samples from 13 categories were monitored and tested according to the standard operating procedures in the National Manual of risk Monitoring of Food pollution and harmful factors, and the test results were determined according to the relevant standards. Results 21 strains of food-borne pathogenic bacteria were detected in 700 samples, the total detection rate was 3.00%. The main food samples were aquatic products and products, frozen meat products, cold mixed vegetables, aquatic products and products (18.06%). The three pathogenic bacteria were Vibrio parahaemolyticus, Staphylococcus aureus and Listeria monocytogenes, and Vibrio parahaemolyticus was the highest (8.23%). In terms of hygienic indicator bacteria, the qualified rates of total colonies in self-made drinks and cooked animal aquatic products were 66.67% and 70.00%, respectively, the qualified rates of coliform bacteria in sterilized catering utensils were 68.14%, and the qualified rates of Escherichia coli in street mobile fast food were 61.54%. Conclusion the detection rate of food-borne pathogenic bacteria in this area is low, with emphasis on aquatic products and products, frozen minced meat products, cold mixed vegetables, and Vibrio parahaemolyticus. Food should also strengthen the monitoring and improve the formulation of relevant standards.
【作者单位】：宝山区疾病预防控制中心;
【分类号】：R155.5

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