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目的:了解天津市售食品污染水平和变化情况,对全市食品安全状况进行评价,为研究食源性疾病的流行规律、制定防控策略提供基础数据和科学依据。方法:采用细菌培养方法检测金黄色葡萄球菌等9种常见食源性疾病的致病菌。结果:监测标本共2028份,共检出致病菌34株,检出阳性率1.68%,其中金黄色葡萄球菌4株,蜡样芽孢杆菌15株,阪崎肠杆菌2株,副溶血性弧菌13株。结论:天津市居民主要购物和餐饮服务场所的部分即食食品存在致病菌污染,是引发食源性疾病的重要危险因素。
OBJECTIVE: To understand the level of food contamination in Tianjin and its changes, and to evaluate the food safety status of the city, providing the basic data and scientific basis for studying the epidemic law of foodborne diseases and formulating prevention and control strategies. Methods: Bacterial culture method was used to detect pathogenic bacteria of 9 common foodborne diseases such as Staphylococcus aureus. Results: A total of 2028 samples were detected. A total of 34 pathogenic bacteria were detected, the positive rate was 1.68%, including 4 Staphylococcus aureus, 15 Bacillus cereus, 2 Enterobacter sakazakii, 13 strains of bacteria. CONCLUSION: Some of the ready-to-eat foods in Tianjin’s main shopping and dining establishments are contaminated by pathogens and are an important risk factor for food-borne diseases.