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目的了解泉州市市售食品中食源性致病菌污染状况,为保障食品安全提供依据。方法依据中国疾病预防控制中心营养与食品安全所《2010年食源性致病菌监测计划工作手册》要求进行。结果 (1)样品268份,合格194份,合格率为72.39%。监测9种食源性致病菌,大肠埃希菌O157、空肠弯曲菌、阪崎肠杆菌监测全部合格;6种致病菌即大肠菌群、副溶血性弧菌、单增李斯特菌、沙门菌、金黄色葡萄球菌、创伤弧菌的监测合格率分别为53.57%、93.75%、94.05%、94.14%、98.04%、98.75%;(2)夏、秋、冬三季分别采样67份、67份和134份,合格率分别为56.72%、76.12%、78.36%;(3)三类样品为待加工食品、餐饮(散装)食品、定型包装食品,合格率分别为72.53%、53.62%、94.74%。结论统计分析显示,泉州市食源性致病菌的污染以沙门菌、单增李斯特菌、副溶血性弧菌为主,主要的污染食品集中在畜禽肉类及水产品,餐饮即食散装食品的大肠菌群超标突出;不同季节食品中食源性致病菌检出合格率差异有统计学意义(χ20.05,2=4.86,P<0.05);不同分类食品中食源性致病菌检出合格率差异有统计学意义(χ20.005,2=28.11,P<0.05);应加大对蔬菜、鲜冻畜禽肉类及内脏、鲜冻水产品、餐饮即食散装食品等的监管力度,重点关注夏季食源性致病菌污染状况,同时对出现的各种食品安全问题及时作出处理。
Objective To understand the status of food-borne pathogenic bacteria in the commercial food in Quanzhou and provide evidences for food safety. Method According to the Chinese Center for Disease Control and Prevention Nutrition and Food Safety “foodborne pathogens monitoring program manual” requirements. Results (1) 268 samples, 194 qualified, with a pass rate of 72.39%. Nine food-borne pathogens were monitored, all of them were qualified for monitoring Escherichia coli O157, Campylobacter jejuni and Enterobacter sakazakii; six kinds of pathogenic bacteria were coliform, Vibrio parahaemolyticus, Listeria monocytogenes, The qualified rate of Salmonella, Staphylococcus aureus and Vibrio vulnificus were 53.57%, 93.75%, 94.05%, 94.14%, 98.04% and 98.75% respectively. (2) 67, 67 and 67 (134.76%), and 134 (56.72%, 76.12% and 78.36% respectively). (3) The three types of samples were processed food, food and beverage (bulk) and packaged food with the pass rates of 72.53%, 53.62% and 94.74 %. Conclusions Statistical analysis shows that the contamination of food-borne pathogenic bacteria in Quanzhou is mainly Salmonella, Listeria monocytogenes and Vibrio parahaemolyticus. The main contaminated food is concentrated in livestock, meat and aquatic products, Food coliform exceeded the standard; food seasons in different seasons the detection rate of food-borne pathogenic differences were statistically significant (χ20.05,2 = 4.86, P <0.05); food-borne pathogens in different categories of food The detection rate of bacteria was statistically significant difference (χ20.005,2 = 28.11, P <0.05); should be increased on vegetables, fresh meat, meat and offal, fresh frozen aquatic products, ready-to-eat bulk foodstuffs Supervision efforts, focusing on foodborne pathogens in summer pollution status, at the same time, the emergence of a variety of food safety issues in a timely manner to deal with.