目的:了解南京市秦淮区食品微生物污染状况。方法:采集秦淮区内2家菜场的10大类生鲜食品样品,包括2类生肉制品、2类水产品、2类果蔬类产品、2类乳制品、2类非发酵性豆制品,每类食品2份,对其进行沙门氏菌、金黄色葡萄球菌、单核细胞增生李斯特菌、副溶血性弧菌及致泻大肠埃希氏菌检测。结果:所选取的20份样品中,总体检出率为11.75%,生肉制品、水产品、果蔬类及其制品、非发酵性豆制品中致病菌检出率分别为14.83%、12.56%、6.93%、6.38%,乳制品中未检出致病菌。在所监测的相关产品中检出沙门氏菌与副溶血弧菌,其中沙门氏菌检出率最高,为18.83%,其次为副溶血性弧菌的检出率是10.23%;未检出致泄大肠埃希菌、金黄葡萄球菌与李斯特菌。结论:研究表明,生肉制品是主要污染食品种类,沙门菌是主要污染菌种,而水产品则极易受副溶血性弧菌污染,因此应加强相关职能部门之间的互动,预防致病微生物引起的食品污染。 Objective: To understand the status of food microbial contamination in Qinhuai District of Nanjing. Methods: Ten fresh food samples including 2 types of raw meat products, 2 types of aquatic products, 2 types of fruits and vegetables, 2 types of dairy products and 2 types of non-fermented soybean products were collected from 2 farms in Qinhuai District. 2 copies of food, to its Salmonella, Staphylococcus aureus, Listeria monocytogenes, Vibrio parahaemolyticus and diarrhea caused by Escherichia coli detection. Results: The overall detection rate of the 20 samples was 11.75%. The detection rates of pathogenic bacteria in raw meat products, aquatic products, fruits and vegetables and their products and non-fermented soybean products were 14.83% and 12.56%, respectively. 6.93%, 6.38%, no detectable pathogens in dairy products. Salmonella and Vibrio parahaemolyticus were detected in the related products. The highest detection rate of Salmonella was 18.83%, followed by the detection rate of Vibrio parahaemolyticus was 10.23%. No detectable Escherichia coli Staphylococcus aureus and Listeria monocytogenes. Conclusion: The research shows that raw meat products are the main types of contaminated food, Salmonella is the main contaminated species, while aquatic products are highly susceptible to Vibrio parahaemolyticus, so interaction between relevant functional departments should be strengthened to prevent pathogenic microorganisms Caused by food contamination.