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目的了解金华市生肉食品中致病菌污染状况,为食源性疾病的预防和食品安全预警提供科学依据。方法从金华市有代表性的农贸市场、超市和提供自助烹饪的酒店和餐厅采集。每份样本要求不少于250 g,样本保存方式分为生鲜、冷冻或者碎冰冷藏。依据国家标准方法,对样本分别进行沙门菌、金黄色葡萄球菌和单核细胞增生李斯特菌检测分析。结果共检测生肉样品130份,检出致病菌26株,总体检出率为20.00%;其中沙门菌,检出率为9.23%(12/130),金黄色葡萄球菌和单核细胞增生李斯特菌检出率均为5.38%(7/130)。定型包装生肉致病菌总检出率高于散装生肉中致病菌总检出率,差异有统计学意义(χ~2=6.094,P<0.05)。结论金华市生肉食品中食源性致病菌污染程度高,食品安全风险较大,应引起重视。
Objective To understand the status of pathogenic bacteria in raw and processed food in Jinhua City and provide scientific basis for the prevention of foodborne diseases and early warning of food safety. Methods were collected from a representative farmer’s market in Jinhua, supermarkets and hotels and restaurants that provide self-catering. Each sample requires not less than 250 g, the preservation of the sample is divided into fresh, frozen or frozen ice. According to the national standard method, the samples were respectively analyzed for Salmonella, Staphylococcus aureus and Listeria monocytogenes. Results A total of 130 samples of raw meat were detected and 26 pathogenic bacteria were detected. The overall detection rate was 20.00%. Salmonella was detected in 9.23% (12/130) of the samples. Staphylococcus aureus and monocytes The detection rate of special bacteria was 5.38% (7/130). The total detection rate of pathogenic bacteria in fixed packaging was higher than that in bulk raw meat (χ ~ 2 = 6.094, P <0.05). Conclusion The food-borne pathogenic bacteria in Jinhua raw food have a high degree of pollution and high food safety risk, which deserves our attention.