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目的了解黔西南州常见食品中食源性致病菌染污情况,为食品安全风险评估提供科学依据。方法按《国家食品污染和有害因素风险监测工作手册》和GB 4789《国家食品安全国家标准食品微生物学检验》方法进行检测。结果 2012—2013年共检测13类409份食品,检出食源性致病菌12株,总检出率为2.93%(12/409)。其中检出蜡样芽胞杆菌9株,检出率为8.65%(9/104);阪崎肠杆菌1株,检出率为1.45%(1/69);单核细胞增生李斯特菌1株,检出率为0.60%(1/166);金黄色葡萄球菌1株,检出率为0.27%(1/366);其他食源性致病菌如副溶血性弧菌和沙门菌均未检出。结论该州常见食品受到食源性致病菌不同程度的污染,应加大监管力度,避免食品安全事件的发生。
Objective To understand the contamination of food-borne pathogens in common foods in Qianxinan Prefecture and provide a scientific basis for food safety risk assessment. Methods According to “National Food Contamination and Hazardous Factors Risk Monitoring Manual” and GB 4789 “National Food Safety National Food Microbiological Test” method for testing. Results A total of 409 foodstuffs in 13 categories were detected in 2012-2013. 12 foodborne pathogens were detected, with a total detection rate of 2.93% (12/409). Nine strains of Bacillus cereus were detected, the detection rate was 8.65% (9/104), one strain of E. sakazakii was 1.45% (1/69), one strain of Listeria monocytogenes , The detection rate was 0.60% (1/166); Staphylococcus aureus, the detection rate was 0.27% (1/366); other food-borne pathogens such as Vibrio parahaemolyticus and Salmonella were not Check out. Conclusion Common foods in the state are contaminated by food-borne pathogens to different degrees. Supervision and control should be strengthened to avoid food safety incidents.