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目的掌握徐州市市售食品中食源性致病菌污染状况和可能来源,为采取针对性的控制措施提供依据。方法 2012-2015年共采集11类1 300份食品样品,按照全国食源性致病菌监测网工作手册进行沙门氏菌、单增李斯特菌、金黄色葡萄球菌等9种食源性致病菌的检测。结果 1 300份样品检出致病菌81株,总检出率6.23%。铜绿假单胞菌检出率最高(15.00%),其次为副溶血性弧菌(12.50%)、蜡样芽胞杆菌(4.13%)、金黄色葡萄球菌(2.93%)、创伤弧菌(1.22%)、单增李斯特氏菌(0.92%)和沙门氏菌(0.79%),未检出志贺氏菌和O157。各类食品中桶装饮用水食源性致病菌检出率最高(21.43%),其次为乳与乳制品(16.28%)、水产品(14.93%)、肉与肉制品(9.76%)、冷冻饮品(4.92%)和餐饮食品(2.82%);各类食品食源性致病菌检出率差异有统计学意义(=92.13,P<0.05)。不同采样地点中采自公共场所的食品中致病菌检出率最高(15.00%),其次为网店(10.00%)。结论徐州市市售食品中桶装饮用水、乳与乳制品、水产品、肉与肉制品食源性致病菌污染情况较严重;主要致病菌为铜绿假单胞菌、副溶血性弧菌、蜡样芽胞杆菌和金黄色葡萄球菌,相关部门要采取有效监管措施,预防和控制食源性疾病的发生。
Objective To understand the status and possible sources of food-borne pathogenic bacteria in the commercially available foods in Xuzhou, and to provide the basis for taking targeted control measures. Methods A total of 1 300 samples of 11 food samples were collected from 2012 to 2015. Nine food-borne pathogens such as Salmonella, Listeria monocytogenes and Staphylococcus aureus were collected according to the National Foodborne Pathogenic Network Monitoring Manual Detection. Results A total of 81 strains of pathogens were detected in 1 300 samples with a total detection rate of 6.23%. Pseudomonas aeruginosa was the highest (15.00%), followed by Vibrio parahaemolyticus (12.50%), Bacillus cereus (4.13%), Staphylococcus aureus (2.93%), Vibrio vulnificus (1.22% ), Listeria monocytogenes (0.92%) and Salmonella (0.79%), no Shigella and O157 were detected. The detection rate of food-borne pathogens in bottled drinking water was the highest (21.43%), followed by milk and dairy products (16.28%), aquatic products (14.93%), meat and meat products (9.76%), Frozen drinks (4.92%) and food and beverage (2.82%); The detection rate of food-borne pathogens in all kinds of food was statistically significant (= 92.13, P <0.05). The highest detection rate of pathogens in foodstuff collected from public places was 15.00% in different sampling sites, followed by online shop (10.00%). Conclusion Xuzhou City, the sale of food in barrels of drinking water, milk and dairy products, aquatic products, meat and meat foodborne pathogens more serious pollution; the main pathogens are Pseudomonas aeruginosa, parahemolytic arc Bacillus cereus and Staphylococcus aureus, relevant departments should take effective regulatory measures to prevent and control the occurrence of foodborne diseases.