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目的:掌握北京市顺义区餐饮单位凉拌菜食品中食源性致病菌的污染现况和动态变化趋势,为卫生行政部门提供监督执法依据。方法:从2007年6月~2008年6月对顺义区20家重点餐饮单位凉拌菜食品进行抽检,共抽检样品453件,检测项目为大肠菌群、沙门氏菌、志贺氏菌、金黄色葡萄球菌、致病性大肠埃希氏菌(EPEC)、出血性大肠埃希氏菌(EHEC O157H7)、变形杆菌、单增李斯特菌、蜡样芽孢杆菌计数。结果:样品总体合格率为73.1%,夏秋季节凉菜样品更容易受到细菌的污染(x2=38.26,P=0.0001),其中9件样品检出致病菌,致病菌总体阳性率为1.98%,7件样品检出金黄色葡萄球菌,检出率为1.55%,2件样品检出单增李斯特菌,检出率为0.44%,其余几种食源性致病菌均未检出。结论:顺义区凉拌菜食品存在一定卫生安全隐患,建议卫生行政部门加强监督执法力度及食品卫生从业人员卫生知识培训等一系列措施,降低食源性疾患的发生风险。
OBJECTIVE: To master the pollution status and dynamic trend of food-borne pathogenic bacteria in the salad food restaurant in Shunyi District, Beijing, and provide the basis for supervision and law enforcement of health administrative departments. Methods: From June 2007 to June 2008, samples of cold-drawn food from 20 key catering establishments in Shunyi District were sampled and 453 samples were collected. The test items were coliform, Salmonella, Shigella, Staphylococcus aureus , Pathogenic Escherichia coli (EPEC), Hemorrhagic Escherichia coli (EHEC O157H7), Proteus, Listeria monocytogenes, Bacillus cereus count. Results: The overall pass rate of samples was 73.1%. The samples of cold dish were more easily contaminated by bacteria (x2 = 38.26, P = 0.0001) in summer and autumn. The pathogenic bacteria were detected in 9 samples, the positive rate of pathogenic bacteria was 1.98% Seven samples were detected Staphylococcus aureus, the detection rate was 1.55%, two samples were detected Listeria monocytogenes detection rate was 0.44%, the rest of several food-borne pathogens were not detected. Conclusion: There is a certain health and safety risk in cold-seasoned food in Shunyi District. It is suggested that health administrative departments should strengthen supervision and law enforcement as well as health knowledge training for food hygienists so as to reduce the risk of foodborne illness.