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目的了解四川省自贡市食品中食源性致病菌的污染现状,为预防和控制食源性疾病提供科学依据。方法2007-2012年按《全国食源性致病菌监测工作手册》对自贡市9类1 130份食品样品中沙门菌、金黄色葡萄球菌、副溶血性弧菌和EHEC O157:H7等9种致病菌进行分离鉴定和血清分型。结果 2007-2012年各年致病菌检出率差异有统计学意义(P<0.01);1 130份样品中,共检出致病菌86株,总检出率7.61%。其中,蜡样芽胞杆菌的检出率最高(14.07%),其余依次为副溶血性弧菌(12.71%)、创伤弧菌(5.56%)、阪崎肠杆菌(2.90%)、单增李斯特菌(2.55%)、沙门菌(1.76%)、金黄色葡萄球菌(1.23%)和EHECO157:H7(0.15%),未检出志贺菌;生肉的致病菌检出率最高(19.53%),其余依次为水产品(19.44%)、速冻和熟制米面制品(14.17%)、婴幼儿食品(11.59%)、熟肉制品(4.23%)、即食非发酵性豆制品(2.86%)、蛋制品(2.00%)和焙烤食品(1.82%),即食果蔬中未检出致病菌。结论自贡市不同食品种类除即食果蔬外,均存在不同程度致病菌污染,尤以水产品和生肉最为严重,卫生执法部门应加强管理以有效预防食源性细菌性疾病的发生。
Objective To understand the status quo of food-borne pathogens in food in Zigong City, Sichuan Province, and to provide a scientific basis for the prevention and control of foodborne diseases. Methods From 2007 to 2012, nine kinds of food samples were collected from 1 130 food samples of 9 categories, including Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus and EHEC O157: H7 in 9 categories of Zigong City according to the “National Foodborne Pathogenic Bacteria Monitoring Manual” Pathogenic bacteria were isolated and identified and serotyping. Results There were significant differences in the detection rates of pathogenic bacteria between 2007 and 2012 (P <0.01). Among the 130 samples, 86 pathogenic bacteria were detected, with a total detection rate of 7.61%. Among them, the detection rate of Bacillus cereus was the highest (14.07%), followed by Vibrio parahaemolyticus (12.71%), Vibrio vulnificus (5.56%), Enterobacter sakazakii (2.90%), (2.55%), Salmonella (1.76%), Staphylococcus aureus (1.23%) and EHECO157: H7 (0.15%). Shigella was not detected. , Followed by aquatic products (19.44%), frozen and cooked rice products (14.17%), infant food products (11.59%), cooked meat products (4.23%), instant non-fermented soybean products Products (2.00%) and baked goods (1.82%), that is, no detectable pathogens in ready-to-eat fruits and vegetables. Conclusion Different types of food except Zishuang City, except for ready-to-eat fruits and vegetables, have different levels of pathogenic bacteria contamination, especially in aquatic products and raw meat. Health and law enforcement departments should strengthen their management to effectively prevent the occurrence of foodborne bacterial diseases.