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目的:了解本地区食品中致病菌污染流行情况,为食品安全风险评估,风险预警,针对性的采取控制措施提供依据。方法:根据食品(卫生)微生物学检验国家标准和《食源性致病菌监测工作手册》进行鉴定。结果:总检出率为14.26%(95/666);水产品致病菌检出率最高为25.96%(活鲜冻类28.57%,生食/半生食类23.64%),主要是副溶血性弧菌(22.12%);其次是肉及肉制品为21.28%(生肉31.91%;熟肉10.64%),主要是单增李斯特菌(12.23%);餐饮食品为13.24%,速冻米面食品为13.04%;生食/半生食蔬菜检出率最低(2.27%);生禽肉中沙门菌和水产品中副溶血性弧菌污染菌量高。结论:肉和水产品,食品安全高风险;餐饮食品、速冻米面食品污染较严重;焙烤食品、豆制品等有一定的污染。
OBJECTIVE: To understand the prevalence of pathogenic bacteria in food in this area and provide the basis for food safety risk assessment, risk warning and targeted control measures. Methods: According to food (health) microbiology test national standards and “foodborne pathogens monitoring manual” for identification. Results: The total detection rate was 14.26% (95/666). The highest detection rate of pathogenic bacteria in aquatic products was 25.96% (28.57% in live frozen food and 23.64% in raw food / half raw food), mainly the hemolytic arc Followed by 21.28% meat and meat products (raw meat 31.91%; cooked meat 10.64%), mainly Listeria monocytogenes (12.23%); catering food 13.24%, quick-frozen rice pasta 13.04% ; Raw food / half-raw vegetables, the lowest detection rate (2.27%); raw meat, Salmonella and aquatic products in the high amount of Vibrio parahaemolyticus contamination. Conclusion: Meat and aquatic products are at high risk of food safety; food and frozen rice products have more serious pollution; baked goods and soy products have some pollution.