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目的了解玉林市食品中食源性致病菌污染状况,确定可能污染致病高危食品,发现食品的安全隐患,进行风险预测,降低食源性疾病发病率,为食品安全监管提供科学依据。方法按照《2010年广西食品安全风险监测工作手册》以及《2011年广西食品安全风险监测工作手册》对致病菌分离鉴定。结果检测15个品种的食品共298份,其中11个品种共55份食品检出致病菌,总检出率为18.45%。15个品种食品中致病菌检出率最高的为鲜冻水产品,其检出率为90.91%;其他依次为生禽肉(62.50%)、生食水产品(47.06%)、生畜肉(37.5%)、米粉和米饭(36.84%)、沙拉(16.67%)、凉拌菜(15.63%)、婴幼儿配方食品(15.38%)、鲜榨果蔬汁(7.69%)、即食非发酵性豆制品(3.70%)和熟肉制品(3.23%)。其他样品未检出致病菌。结论玉林市存在多种食品安全隐患,食品安全执法部门应重点监督那些致病高危食品,减少食源性疾病的发生。
Objective To understand the status of food-borne pathogenic bacteria in Yulin foodstuff, determine the possible contamination of pathogenic high-risk food, find out the potential safety hazard of food, predict the risk and reduce the incidence of food-borne disease so as to provide a scientific basis for food safety regulation. Methods According to “2010 Guangxi food safety risk monitoring manual” and “2011 Guangxi food safety risk monitoring manual” on the separation and identification of pathogens. Results A total of 298 food products were detected in 15 varieties, of which 55 were detected in 11 varieties and the total detection rate was 18.45%. Among the 15 varieties, the highest detection rate of pathogenic bacteria was fresh frozen aquatic products, with a detection rate of 90.91%; followed by raw poultry meat (62.50%), raw seafood (47.06%), raw meat (37.5% (36.84%), salad (16.67%), salad (15.63%), infant formula (15.38%), freshly squeezed juice (7.69%), instant non-fermented soybeans %) And cooked meat products (3.23%). Other samples did not detect pathogens. Conclusion There are many hidden dangers of food safety in Yulin City. Food safety law enforcement agencies should focus on supervising those foods that cause diseases at high risk and reduce the incidence of foodborne diseases.