目的了解达州市2010年市售食品的食源性致病菌污染状况,为控制和降低食源性疾病提供依据。方法多级分层抽样市售生畜肉、生禽肉、熟肉制品、速冻熟制米面制品、即食非发酵性豆制品、鲜冻水产品、生食水产品、生食类蔬菜、婴幼儿配方米(谷、豆奶)粉、冰激淋、中式凉拌菜、沙拉、鲜榨果汁、皮蛋和生鸭蛋,按照国标和相关方法进行沙门菌、单增李斯特菌、副溶血性弧菌、金黄色葡萄球菌、大肠埃希菌O157:H7、阪崎肠杆菌、空肠弯曲菌和创伤弧菌检测。结果共检测食品15类256件,检出食源性致病菌29株,其中副溶血性弧菌9株、单增李斯特菌8株、金黄色葡萄球菌6株、沙门菌4株、阪崎肠杆菌和EHEC O157:H7各1株,总检出率11.33%,未检出空肠弯曲菌和创伤弧菌。鲜冻水产品、冰激淋、生食水产品、熟肉制品、生畜肉和即食非发酵性豆制品致病菌检出率较高,分别是42.86%、33.33%、20.00%、19.04%和13.33%。结论达州市居民主要消费食品存在食源性致病菌污染,鲜冻水产品、冰激淋、生食水产品和熟肉制品分别主要受副溶血性弧菌、金黄色葡萄球菌和单增李斯特菌污染。 Objective To understand the status of food-borne pathogen contamination in commercial products in Dazhou in 2010, and to provide basis for controlling and reducing food-borne diseases. Methods Multilevel stratified sampling of raw meat, raw poultry meat, cooked meat products, frozen cooked rice products, instant non-fermented soybean products, fresh frozen aquatic products, raw seafood, raw vegetables, infant formula rice ( Cereal, soy milk) powder, ice cream, Chinese salad, salad, freshly squeezed juice, preserved eggs and raw duck eggs, according to GB and related methods for Salmonella, Listeria monocytogenes, Vibrio parahaemolyticus, Staphylococcus aureus , Escherichia coli O157: H7, Enterobacter sakazakii, Campylobacter jejuni and Vibrio vulnificus. Results A total of 256 food samples were detected in 15 categories and 29 foodborne pathogens were detected, including 9 strains of Vibrio parahaemolyticus, 8 strains of Listeria monocytogenes, 6 strains of Staphylococcus aureus, 4 strains of Salmonella, Enterobacter sakazakii and EHEC O157: H7 each with a total detection rate of 11.33%. No Campylobacter jejuni and Vibrio vulnificus were detected. The detection rates of fresh frozen aquatic products, ice creams, raw aquatic products, cooked meat products, live meat and instant non-fermented soybeans were 42.86%, 33.33%, 20.00%, 19.04% and 13.33% respectively %. Conclusion Daxian residents have food-borne pathogenic bacteria in their main consuming foods. Fresh frozen aquatic products, ice cream, raw aquatic products and cooked meat products are mainly affected by Vibrio parahaemolyticus, Staphylococcus aureus and Listeria monocytogenes Bacterial contamination.