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目的调查洛阳市涧西区食品中食源性致病菌污染状况,了解本地区引起食源性腹泻的常见病原菌,为本地流行病学研究和食源性腹泻的预防控制提供理论依据。方法依据《2012年河南省食品安全风险实施方案》,回顾性分析洛阳市涧西区食品检验检疫中心对本地区流通的400份食物样品检测结果,进行8种食源性致病菌监测,并对不同食物中检出的致病菌种类进行统计分析。结果 400份食物中共检出致病菌64份(16.0%),其中食源性致病菌39份(9.8%),金黄色葡萄球菌检出率最高,为43.6%(17/39),其次为大肠埃希菌(10株,25.6%)和单核细胞增生性李斯特菌(15.4%),沙门菌、蜡样芽孢杆菌和阪崎肠杆菌均为5.1%(2/39),未检出志贺菌。不同食品中致病菌检出率比较,凉拌菜、水产品加工熟食以及熟肉类加工制品病原菌检出率明显高于果蔬类、熟制米面制品,差异有统计学意义(P<0.05)。焙烤食品、婴幼儿食品以及速冻生制米面制品均存在不同程度的污染。结论洛阳市涧西区市售食品均存在不同程度的食源性致病菌污染,其中金黄色葡萄球菌是最为常见的致病菌。应加强食品在制作、加工以及销售过程中的卫生监管,预防食品安全事件的发生。
Objective To investigate the contamination status of food-borne pathogenic bacteria in Jianxi District of Luoyang City and to understand the common pathogens causing food-borne diarrhea in this area and to provide theoretical basis for local epidemiological studies and prevention and control of food-borne diarrhea. Methods Based on the “2012 Henan Province Food Safety Risk Implementation Plan”, retrospectively analyzed the detection results of 400 food samples circulating in Jianxi District Food Inspection and Quarantine Center of Luoyang City, conducted 8 kinds of foodborne pathogenic bacteria monitoring, Pathogens detected in food were analyzed statistically. Results A total of 64 pathogens (16.0%) were detected in 400 food samples, of which 39 were food-borne pathogens (9.8%). The highest detection rate of Staphylococcus aureus was 43.6% (17/39), followed by Were Escherichia coli (10 strains, 25.6%) and Listeria monocytogenes (15.4%), Salmonella, Bacillus cereus and Enterobacter sakazakii were 5.1% (2/39), not seized Shigella bacteria. The detection rate of pathogenic bacteria in different foods was significantly higher than that in fruits and vegetables and cooked rice products (P <0.05). Baking food, infant food and quick-frozen raw rice products have different levels of pollution. Conclusion There are some degree of food-borne pathogenic bacteria in Jianxi District, Luoyang City, among which the most common pathogenic bacteria are Staphylococcus aureus. Food hygiene supervision should be strengthened in the process of production, processing and sales to prevent food safety incidents.