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目的掌握生菜中肠杆菌污染分布情况,对生食生菜的风险分析提供科学依据。方法将50份生菜用自来水清洗后,用营养肉汤对其中肠杆菌进行增菌培养,平板分离后,再经生化鉴定,必要时进行血清试验,最终确定污染菌。重点关注风险隐患突出的致病性风险因子:沙门菌、致泻大肠埃希菌、志贺菌,同时关注罕见致病因子。结果此次实验中共分离得到6株肠杆菌科细菌,分别为大肠埃希菌、肺炎克雷伯菌肺炎亚种、产酸克雷伯菌、阴沟肠杆菌、粘质沙雷菌、摩氏摩根菌摩根亚种。结论此次调查未能从常规清洗后的生菜中发现肠道致病菌,但检测到多种条件致病菌,对人体健康存在一定的安全隐患,建议加强生菜从农田到餐桌的食源性致病菌监测,并对生食生菜提出安全指导。
Objective To understand the distribution of Enterobacteriaceae lettuce contamination and provide a scientific basis for the risk analysis of raw lettuce. Methods Fifty parts of lettuce were washed with tap water, and the enterobacteria were cultured with nutrient broth. After plate separation, biochemical identification was carried out. Serum tests were carried out if necessary to determine the contaminated bacteria. Focus on the risk of disease-prominent pathogenic risk factors: Salmonella, diarrhea Escherichia coli, Shigella, while paying attention to rare virulence factors. Results Six strains of Enterobacteriaceae isolated from this experiment were Escherichia coli, Klebsiella pneumoniae pneumonia, Klebsiella oxytoca, Enterobacter cloacae, Serratia marcescens, Mushroom genus Morgan. Conclusion The investigation failed to detect enteric pathogens from the lettuce after routine cleaning. However, a variety of pathogenic bacteria were detected, which posed potential safety hazard to human health. It is suggested that the food should be lettuced from farmland to table Pathogen monitoring, and safety guidance for raw lettuce.