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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。
Objective To understand the status quo of common pathogen contamination in commercially available foods in Shunyi District of Beijing and to identify high-risk foods for the prevention and control of food-borne diseases. Methods Based on the methods in 2002-2015 “Foodborne pathogenic bacteria monitoring manual” for sampling, laboratory testing and so on. Results From 2002 to 2015, a total of 3287 farm products markets, catering establishments, supermarkets, collective canteens, food production enterprises and breeding plants were collected from 2002 to 2015. A total of 3287 samples were collected from 38 foodstuffs. Staphylococcus aureus, Listeria monocytogenes, Salmonella, Vibrio parahaemolyticus, Campylobacter, Vibrio vulnificus, Bacillus cereus, Enterobacter sakazakii, Pseudomonas aeruginosa, Escherichia coli and intestinal hemorrhagic Large intestine (EHEC) O157: H7 pollution monitoring, a total of 194 pathogenic bacteria were detected, the detection rate was 5.9%. Including 95 Staphylococcus aureus, Listeria monocytogenes 84, Salmonella 8, Vibrio parahaemolyticus 7 strains, other pathogens were not detected. The detection rate of pathogenic bacteria in non-ready food was higher than that of ready-to-eat food (χ ~ 2 = 204.5, P = 0.000), and there was significant difference in the detection rate of pathogens among different types of ready-to-eat food ~ 2 = 29.944, P = 0.001; χ ~ 2 = 23.334, P = 0.001). According to the results of pathogenic bacteria detection in different types of food, the detection rates of Listeria monocytogenes in S. aureus and cooked meat products in ready-to-eat food clam were the highest, 4.5% and 3.4% respectively , Which was significantly different from that of other ready-to-eat foods (χ ~ 2 = 6.046, P = 0.014; χ ~ 2 = 17.573, P = 0.000). The detection rates of Listeria monocytogenes of S. aureus and raw poultry meat in non-ready-to-eat raw milk were 25.1% (χ ~ 2 = 74.406, P = 0.000) and 11.5% (χ ~ 2 = 25.819, P = 0.000). Conclusion Among the samples monitored, S. aureus, cooked meat products and Listeria monocytogenes in raw poultry meat from otus comatus and raw milk are the main contaminated species in the commercial foodstuffs of Shunyi District in Beijing. May lead to higher risk of foodborne illness.