食品从业人员从事饮食服务，按照《食品卫生法》规定，必须每年进行预防性健康检查，而肠道带菌检查则是卫生监督监测的主要内容之一。了解和掌握食品从业人员的带菌状况及其动态变化，现将５年来８８９９人次的带菌监测结果分析如下。１材料与方法１．１样品来源每年收集１次 Food practitioners engaged in catering services, in accordance with the “Food Sanitation Law” requires that preventive health checks be conducted annually, while gut bacteria inspection is one of the main elements of health supervision and monitoring. To understand and grasp the status of food-borne staff and its dynamic changes in bacteria, now 5,899 people in the carriage monitoring results are as follows. 1 Materials and Methods 1.1 Sample sources collected once a year