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目的了解广安市食源性致病菌污染状况,为本地区食品安全风险评估和预防食源性疾病提供科学依据。方法依据国家标准GB 4789—2010《食品卫生微生物学检验》及《2014年国家食源性致病菌监测工作手册》对全市5个区县7类食品共352份样品进行沙门菌、金黄色葡萄球菌、单核细胞增生李斯特菌、致泻性大肠埃希菌、蜡样芽胞杆菌检测。结果从352份样品中共检出36株食源性致病菌,总检出率为10.23%,其中单核细胞增生李斯特菌检出率最高,为5.40%,其次为金黄色葡萄球菌(3.41%)、沙门菌(1.42%)。7类食品中病原菌检出率最高的是生肉制品,为31.67%,其次是凉拌菜(10.91%)、熟肉制品(10.00%)、糕点(8.00%)、皮蛋(3.33%)。结论 2014年广安市食品存在食源性致病菌污染,其中生肉制品、熟肉制品、凉拌菜、糕点制品、皮蛋是主要污染食品品种。主要病原菌为单核细胞增生李斯特菌、金黄色葡萄球菌、沙门菌。
Objective To understand the status of food-borne pathogenic bacteria in Guang’an and to provide scientific evidence for food safety risk assessment and prevention of food-borne diseases in this area. Methods Based on the national standard GB 4789-2010 “Food Hygiene Microbiology Test” and “2014 National Food-borne Pathogenic Bacteria Monitoring Manual”, 352 samples of 7 types of food in 5 districts and counties of the city were collected for Salmonella and golden yellow grape Cocci, Listeria monocytogenes, diarrheal Escherichia coli, Bacillus cereus detection. Results A total of 36 food-borne pathogens were detected from 352 samples with a total detection rate of 10.23%. The detection rate of Listeria monocytogenes was the highest (5.40%), followed by Staphylococcus aureus (3.41 %), Salmonella (1.42%). The highest detection rate of pathogenic bacteria in the seven kinds of foodstuffs was 31.67% for raw meat products, followed by salad dressing (10.91%), cooked meat products (10.00%), cakes (8.00%) and preserved eggs (3.33%). Conclusion In 2014, there was food-borne pathogens contamination in food in Guang’an. Raw meat products, cooked meat products, salad dressing, pastry products and preserved eggs were the main types of contaminated food. The main pathogens are Listeria monocytogenes, Staphylococcus aureus, Salmonella.