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目的了解鹿寨县市售食品食源性致病菌分布情况,为进一步制定防治措施提供参考。方法按照国标GT/T4789-2003规定的方法采样,按照《食源性致病菌检测标准操作程序》进行检测。结果 2010-2012年均为熟制豆制品不合格率最高,其次为散装熟肉制品,各年度各食品种类不合格率比较差异均有统计学意义(χ2=35.842,P=0.00;χ2=34.911,P=0.00;χ2=38.655,P=0.00);流通环节食源性致病菌阳性率明显低于餐饮企业,差异有统计学意义(χ2=13.859,P=0.00);夏季阳性率明显高于春季和秋季,差异有统计学意义(χ2=6.320,P=0.04)。结论应将源头到销售各个环节纳入规范管理,加强卫生监督,加大对食品的监测力度,监测工作常态化;同时充分做好卫生法规的宣传教育工作,提高人们的防病意识,避免病从口入。
Objective To understand the distribution of food-borne pathogenic bacteria in commercially available food in Luzhai County and provide reference for further prevention and control measures. Methods Samples were collected according to the method specified in national standard GT / T4789-2003 and tested according to the “Operation Procedure for Foodborne Pathogenic Bacteria Detection”. Results The incidence of cooked bean products in 2010-2012 was the highest, followed by that of cooked meats in bulk. There were significant differences in the percentages of unqualified food in each year (χ2 = 35.842, P = 0.00; χ2 = 34.911 , P = 0.00; χ2 = 38.655, P = 0.00). The positive rate of food-borne pathogens in circulation was significantly lower than that of catering enterprises (χ2 = 13.859, P = 0.00) In spring and autumn, the difference was statistically significant (χ2 = 6.320, P = 0.04). Conclusion The source to the sales should be integrated into all aspects of standardized management, strengthen health supervision, increase the intensity of food monitoring, monitoring of normalcy; the same time fully publicize health laws and education work to enhance people’s awareness of disease prevention, to avoid illness from Mouth.