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目的了解丽江市食品中食源性致病菌的污染状况,为开展丽江市食品安全评估和确定高风险食品种类和分布提供科学依据。方法 2014～2016年采集丽江市售食品344份,对沙门氏菌、单增李斯特菌、金黄色葡萄球菌、副溶血性弧菌、空肠弯曲菌、蜡样芽孢杆菌6种食源性致病菌进行监测分析。结果 344份食品样品检出食源性致病菌51株,总检出率为14.82%。3年食源性致病菌检出率分别为21.00%、15.13%和9.60%,不同年份检出率差异有统计学意义。检出的4种食源性致病菌,其中以蜡样芽孢杆菌和金黄色葡萄球菌检出率最高,分别为8.14%和3.49%;空肠弯曲菌、副溶血性弧菌未检出。米米制品、学生餐(盒饭)和生肉类污染严重,检出率分别为23.53%、18.18%和16.92%。结论丽江市辖区市售食品中存在不同程度的食源性致病菌污染,食品安全监管部门应加强食品安全监督管理。
Objective To understand the status of foodborne pathogenic bacteria in Lijiang City and provide a scientific basis for assessing the food safety and identifying the types and distribution of high risk food in Lijiang. Methods A total of 344 commercially available foodstuffs were collected from 2014 to 2016 in Lijiang City. Six foodborne pathogenic bacteria, Salmonella, Listeria monocytogenes, Staphylococcus aureus, Vibrio parahaemolyticus, Campylobacter jejuni and Bacillus cereus were collected. Monitoring and analysis. Results There were 51 food-borne pathogenic bacteria in 344 food samples with a total detection rate of 14.82%. The detection rates of foodborne pathogens in three years were 21.00%, 15.13% and 9.60%, respectively. The detection rates in different years were significantly different. Among the four food-borne pathogens detected, the highest detection rates were Bacillus cereus and Staphylococcus aureus, accounting for 8.14% and 3.49%, respectively. Campylobacter jejuni and Vibrio parahaemolyticus were not detected. Rice products, student meal (lunch) and raw meat were seriously polluted. The detection rates were 23.53%, 18.18% and 16.92% respectively. Conclusion There are varying degrees of food-borne pathogens contamination in the commercial products in Lijiang City. Food safety regulatory authorities should strengthen food safety supervision and management.