论文部分内容阅读
目的通过风险监测了解我市食品中致病因子污染状况及分布,探寻可能引起食源性疾病的高危污染源,掌握和分析食品安全状况,为食品安全风险做好预警。方法按GB/T4789-2008《食品卫生微生物学检验》、GB/T4789-2010《食品安全国家标准食品卫生微生物学检验》、《2011年～2014年食源性致病菌监测工作手册》,对农贸市场、大型超市、宾馆饭店、快餐店、零售店、生产加工场所及街头流动摊点采集食品样品进行分离与鉴定。结果共检测食品样1237件,检出致病因子134株,总检出率10.83%,阪崎肠杆菌检出率最高为12.43%、其次为蜡样芽胞杆菌检出率12.37%、金黄色葡萄球菌检出率5.55%、单核细胞增生李斯特氏菌检出率2.85%、致泻大肠埃希氏菌检出率1.02%、沙门氏菌检出率0.09%。在监测的12类食品中致病因子检出率最高的为冷冻肉糜制品占25.8%,其次为生米线25.0%,婴幼儿配方食品24.26%,餐饮食品24.12%等。不同类别食品合格率差异有统计学意义(P<0.005)。结论曲靖市食品中致病因子存在不同程度的污染,小型餐馆、零售加工店、快餐店、便利店、集体食堂、街头摊点等可能引起食源性疾病的危险度较高,引起食源性疾病暴发的潜在危害较大。
Objective To understand the pollution status and distribution of pathogenic factors in our city through risk monitoring, to explore high-risk pollution sources that may cause food-borne diseases, to master and analyze food safety status and to make early warning of food safety risks. Methods According to GB / T4789-2008 Microbiological Examination of Food Hygiene, GB / T4789-2010 Food Hygiene Microbiological Examination of Food Safety Standard, Manual of Foodborne Pathogenic Bacteria Monitoring from 2011 to 2014, Farmers markets, large supermarkets, hotels, fast food restaurants, retail stores, production and processing sites and street stalls to collect food samples for separation and identification. Results A total of 1237 food samples were detected, of which 134 strains were detected, the total detection rate was 10.83%. The highest detection rate of Enterobacter sakazakii was 12.43%, followed by Bacillus cereus 12.37%, golden yellow grape Cocci detection rate of 5.55%, Listeria monocytogenes detection rate of 2.85%, diarrhea Escherichia coli detection rate of 1.02%, Salmonella detection rate of 0.09%. Among the 12 kinds of foodstuffs monitored, the highest detection rate of virulence factor was frozen chyme products accounting for 25.8%, followed by raw rice noodles 25.0%, infant formula 24.26%, food and beverage 24.12%. There was a significant difference in the passing rate of different types of food (P <0.005). Conclusion The pathogenic factors in food in Qujing City are polluted to varying degrees. The risk of food-borne diseases such as small restaurants, retail processing shops, fast food shops, convenience stores, canteens, street stalls and so on is high, causing food-borne diseases The potential for the outbreak is greater.