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目的了解病原菌在绵阳市市售食品中的污染状况,为进行食品风险评估和制定食品安全风险管理决策提供技术依据。方法按照《2010年四川省食源性疾病监测工作手册》提供的微生物检验标准操作程序对2010年8～12月采集的9大类15种食品共计249个样品按要求进行沙门菌、单增李斯特菌、金黄色葡萄球菌、副溶血弧菌、创伤弧菌、空肠弯曲菌、大肠杆菌O157:H7、阪崎肠杆菌8种致病菌的分离鉴定。结果 249份样品中共检出致病菌28株,总检出率为11.2%(28/249),其中沙门菌检出12株,检出率为5.0%(12/240),单增李斯特菌检出11株,检出率9.7%(11/114),金黄色葡萄球菌检出3株,检出率为3.0%(3/99),副溶血弧菌检出1株,检出率2.8%(1/36),创伤弧菌检出1株,检出率为2.8%(1/36),未检出空肠弯曲菌、大肠杆菌O157:H7、阪崎肠杆菌。结论绵阳市2010年食品受到一定程度的污染,存在发生食源性疾病的风险。生肉类、动物性水产品、沙拉是我市食品安全风险的高危食品;单增李斯特菌、沙门菌、金黄色葡萄球菌是引起食源性疾病的潜在高危致病菌。
Objective To understand the pollution status of pathogens in the foodstuffs marketed in Mianyang city and provide technical basis for food risk assessment and formulation of food safety risk management decision-making. Methods A total of 249 samples of 9 categories and 15 kinds of food collected from August to December in 2010 according to the standard operating procedure of microbiological examination provided in the “Guideline for Foodborne Disease Surveillance in 2010 in Sichuan Province” were carried out according to the requirements of Salmonella, Isolation and identification of eight kinds of pathogenic bacteria of bacteria, Staphylococcus aureus, Vibrio parahaemolyticus, Vibrio vulnificus, Campylobacter jejuni, Escherichia coli O157: H7 and Enterobacter sakazakii. Results A total of 28 pathogenic bacteria were detected in 249 samples, with a total detection rate of 11.2% (28/249). Among them, 12 were detected by Salmonella, the detection rate was 5.0% (12/240) 11 strains were detected, the detection rate was 9.7% (11/114), Staphylococcus aureus was detected in 3 strains, the detection rate was 3.0% (3/99), one strain of Vibrio parahaemolyticus was detected, the detection rate 2.8% (1/36), one Vibrio vulnificus was detected, the detection rate was 2.8% (1/36), Campylobacter jejuni, Escherichia coli O157: H7 and Enterobacter sakazakii were not detected. Conclusion Mianyang City in 2010 food contaminated to some extent, there is the risk of foodborne diseases. Raw meat, animal aquatic products and salads are high-risk foods in our city. Listeria monocytogenes, Salmonella and Staphylococcus aureus are potential high-risk pathogens causing foodborne diseases.