目的分析秦皇岛市北戴河区引起食源性腹泻的常见病原菌,为有效预防控制食源性腹泻提供有针对性的措施。方法对散装熟肉制品、熟肉类凉拌菜、水产品类凉拌菜、生食水产品类等样品进行沙门菌、志贺菌、大肠埃希菌O157∶H7/NM、副溶血性弧菌、金黄色葡萄球菌、单核细胞增生性李斯特菌等病原菌的监测。结果共检测700份样品,检出致病细菌209株,检出率为29.86%。其中检出金黄色葡萄球菌145株,检出率20.71%;志贺菌和大肠埃希菌O157∶H7/NM没有检出。各种致病菌污染食品情况存在明显差异,其中水产品凉拌菜检出率最高,为42.86%;生食水产品类检出率最低,为6.86%。4类食品致病菌检出率差异有统计学意义(χ2=62.995,P<0.01)。结论经过加工和处理后的食品其细菌的检出株数明显高于未加工样品细菌检出的株数。对食品在制作、灌装、储存及售卖过程中由于操作不当,温度波动,卫生状况不良等原因导致微生物污染和大量繁殖,食用这些食品引起食源性腹泻的风险就会增加。提示在食品安全监管过程中,加强食品生产销售过程的监管,能有效控制食品安全事件的发生。 Objective To analyze the common pathogens causing foodborne diarrhea in Beidaihe District, Qinhuangdao City, and to provide targeted measures for effective prevention and control of foodborne diarrhea. Methods Salmonella, Shigella, Escherichia coli O157: H7 / NM, Vibrio parahaemolyticus, gold of Vibrio parahaemolyticus Staphylococcus aureus, Listeria monocytogenes and other pathogens monitoring. Results A total of 700 samples were detected and 209 pathogenic bacteria were detected. The detection rate was 29.86%. 145 Staphylococcus aureus were detected, the detection rate was 20.71%; Shigella and Escherichia coli O157: H7 / NM were not detected. There were significant differences in the contamination of various pathogenic bacteria. Among them, the detection rate of cold salad of aquatic products was the highest (42.86%), while the lowest detection rate of raw seafood was 6.86%. There were significant differences in the detection rates of four kinds of food pathogens (χ2 = 62.995, P <0.01). Conclusions The number of bacteria detected in the processed and processed foods was significantly higher than that of the unprocessed ones. The risk of food-borne diarrhea increases due to microbial contamination and mass production of food caused by improper handling, temperature fluctuations, poor sanitation, etc. during the production, filling, storage and sale of food. Prompted in the process of food safety supervision, strengthening the supervision of the food production and sales process, can effectively control the occurrence of food safety incidents.