目的了解淮安市食品致病菌污染情况,为食品安全评估及相关标准制定提供依据。方法 2010—2015年间采集淮安市各县区各监测点不同类型的食品共1 439份,按照国标方法对样品进行检测和分析。结果 1 439份样品总致病菌检出率为5.21%,金黄色葡萄球菌检出率最高为3.56%,其余依次是沙门氏菌2.75%,副溶血弧菌1.15%,单增李斯特菌0.80%。不同类型食品致病菌的检出率差异有统计学意义(χ2=123.28,P<0.01),其中肉及其制品、速冻米面类食品、乳及乳制品的污染情况较重。不同类型采样地点的的致病菌检出率不同(χ2=37.14,P<0.01),生产加工和流通环节是主要的致病菌污染环节,其检出率分别为12.24%、5.67%。结论淮安市食品致病菌污染情况总体较好,监管部门应加强对食品生产加工环节及流通环节的管理,同时重点关注肉及其制品、尤其熟肉制品,速冻米面类食品的致病菌污染。 Objective To understand the contamination of food-borne pathogens in Huai’an City and provide the basis for food safety assessment and related standard-setting. Methods A total of 1 439 different types of foods were collected at all monitoring points in Huaian counties during 2010-2015. The samples were tested and analyzed according to the national standard method. Results The detection rate of total pathogenic bacteria in 1 439 samples was 5.21%, the highest detection rate of Staphylococcus aureus was 3.56%, followed by Salmonella 2.75%, Vibrio parahaemolyticus 1.15% and Listeria monocytogenes 0.80%. The detection rate of different types of foodborne pathogens was statistically significant (χ2 = 123.28, P <0.01), of which meat and its products, frozen rice noodles, milk and dairy products were more contaminated. The detection rate of pathogenic bacteria in different sampling sites was different (χ2 = 37.14, P <0.01), and production, processing and circulation were the main pathogens. The detection rates were 12.24% and 5.67% respectively. Conclusions The pollution of foodborne pathogens in Huai’an is generally good. The regulatory authorities should strengthen the management of food production, processing and circulation, and pay more attention to the pathogen contamination of meat and its products, especially cooked meat products and frozen rice noodles .