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目的为了解食源性致病菌污染状况,控制食品生物性污染。方法按国家食源性致病菌监测方案要求,无菌采集超市(商店)、农贸市场、餐饮店制售的10类食品496份,监测10种致病菌。结果肉类、餐饮食品、速冻熟制米面制品、即食非发酵性豆制品、动物水产品检出单核细胞增生李斯特氏菌、金黄色葡萄球菌、蜡样芽孢杆菌、副溶血性弧菌四种致病菌24株;单核细胞增生李斯特氏菌占致病菌构成比的62.50%,金黄色葡萄球菌29.17%;肉类食品致病菌检出率高达11.21%。结论肉类及其制品是食源性疾病的高危食品,单核细胞增生李斯特氏菌、金黄色葡萄球菌则是食源性疾病的高风险致病菌。
Objective To understand the status of food-borne pathogen contamination and to control food biological contamination. Methods According to the national food-borne pathogens monitoring program, 496 10 types of foodstuffs were collected from supermarkets (shops), farmers’ markets and restaurants by aseptic collection, and 10 kinds of pathogenic bacteria were monitored. Results Meat, foodstuffs, frozen cooked rice products, ready-to-eat non-fermented soy products, animal and aquatic products Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, 24 kinds of pathogenic bacteria; Listeria monocytogenes accounted for 62.50% of pathogenic bacteria, Staphylococcus aureus 29.17%; meat detection of pathogenic bacteria as high as 11.21%. Conclusion Meat and its products are high-risk foods for food-borne diseases. Listeria monocytogenes and Staphylococcus aureus are high-risk pathogens of food-borne diseases.